Pot-stewed vegetables are divided into 9 series, namely red halogen series, roasted salt series, spicy series, pickled pepper series, roast duck series, sauce-flavored series, spiced series, seafood series and cold salad series.

Common pickled vegetables:

1, braised chicken feet, also known as braised chicken feet, is a home-cooked dish with chicken feet as the main ingredient. Pay attention to the glue on the chicken feet when cooking, and don't soak the marinated soup for too long, so as not to thicken it.

2. Spiced beef, the main ingredient is beef, the ingredients are sesame oil, cinnamon and ginger, and the seasonings are fennel, star anise and pepper. By cooking and cooling.

The first-class beef weighing 5 kg should be replaced with pieces of about 500 g, which should be uniform and mainly sliced or the size you feel satisfied with. First, use cooking wine, ginger, onion and Sichuan salt 1 hour, then put it in a cold water pot with appropriate amount of salt and cook it slowly over medium heat. Take out the beef until it breaks, then take it out and wash it with water. Then put it in the brine and marinate it slowly with low fire (fire is not allowed, for one thing, the brine volatilizes quickly, and for another, the beef is not easy to cook and rake) 1 hour or so, and then take it out of the pot.

3. Sauced duck is mainly made of duck meat and sauce. After killing the duck, unhairing, rubbing salt, and re-salting, the duck is finally lit with straw, sprinkled with chaff shells, and smoked repeatedly until the smoke from the initial burning is golden yellow. This is a delicious dish.

The finished salted duck is deep red in color, crispy in meat, rich in sauce flavor and long in aftertaste. It has the functions of promoting blood circulation, invigorating spleen and stomach, and beauty beauty. It is a famous traditional flavor that is popular in the north and south of the country.