Recipe practice:
1. Wash the pond fish and cut them into small pieces. Marinate with salt, cooking wine, pepper and light soy sauce.
2. Wash the chicken wings and cut both sides. Marinate with salt, cooking wine, pepper and soy sauce.
Step 3 wash the beef balls for later use
4. Peel potatoes, carrots and sweet potatoes and cut them into small strips (or hob blocks).
5. Slice the onion and red pepper.
6. Cut garlic seedlings, ginger and garlic.
7. Take a small bowl, add oyster sauce, tomato sauce, soy sauce (2: 2: 1), soy sauce, and sugar (appropriate amount) and stir well to form a paste. The ratio between seasonings can be adjusted appropriately. Taste and add, just to your taste.
Exercise:
First, prepare the bottom material.
Prepare more than 20 cloves of garlic.
Carrots, red (white) potatoes, potatoes, onions, celery, tomatoes, green peppers, green onions, parsley and other vegetables are also ready.
Cut carrots and potatoes into diamonds. Put it aside.
(Note: Yellow is ten kinds of vegetables)
The choice of accessories is similar to hot pot and seasonal vegetables.
Chinese cabbage, lettuce, duck blood, tofu, vermicelli, lunch meat, etc.
Prepare 20 grams of butter at the bottom of the pot or use butter instead.
Second, make sauce.
Prepare barbecue sauce, oyster sauce, tomato sauce, red wine and sweet noodle sauce. The ratio of verification is 2:2: 1: 1: 1.
Add all the ingredients and stir well to make the sauce.
Take another pot, add appropriate amount of water and sugar, cook until the sugar melts, add honey, and continue cooking.
Add the prepared sauce and cook until the sauce thickens.
Let it cool and make more sauce for later use.
(Note: Huang added a small amount of 35 traditional Chinese medicines in the process of cooking sauce. )
Third, prepare the main pot.
Choose a lot, chicken wings, fish segments, fish heads, pork belly, beef, brisket, chicken nuggets and fungi. ...
Wash and cut into pieces, add pepper, star anise, salt, sugar, ginger powder, cooking wine, lemon juice, white pepper and so on for half an hour.
Fourth, prepare broth.
There are many ways to make soup. Here is a brief introduction to pork soup.
Prepare lean pork, sparerib, ham, shrimp skin, ginger, star anise and dried tangerine peel, cook with low fire until the soup is one third, and filter the residue for later use.
Verb (abbreviation of verb) practice
0. It is best to choose a non-stick pot for stuffy pots, otherwise it will be difficult to clean.
1. Before firing, apply butter to the first layer of the pan, and apply the yellow oil pressure evenly to the bottom of the pan.
2. Put the bottom materials (garlic, onion, celery and vegetables) on the second floor without firing.
The taste of the three-sauce stew pot is very unique and delicious. They are snacks in many places. Therefore, the above article is about the practice of three-sauce braised pot, which is not only very detailed, but also very simple.