Pot-stewed dishes are the general name of cold dishes in cooking, and they are well-known home-cooked dishes in various regions. 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.

material

Eight eggs.

Chicken feet 10

Eight chicken legs

Eight chicken wings.

hainan terminalia

A piece of beef brisket

Braised chicken feet, braised beef and stewed vegetables

Blanch pepper, cinnamon, fragrant leaves, cooking wine and clean old salt water (see step 4 for making salt water). Brine: salt, chicken essence, oyster sauce, soy sauce, ginger, garlic, bean paste, soy sauce, pepper, fragrant leaves, cinnamon, star anise, tsaoko, Dezhuang hot pot bottom material, Indian devil dried pepper because of the old brine.

If not, you need to be fired.

Take the hot oil out of the pan, put down the ingredients, and stir-fry until fragrant (about 3 minutes). Add ginger, garlic, pepper, fragrant leaves, cinnamon, star anise, tsaoko and dried Indian pepper and stir-fry until fragrant (about 2 minutes). Add hot water that overflows the ingredients, and then add salt, chicken essence, oyster sauce, soy sauce, bean paste, soy sauce and Dezhuang hot pot bottom material. After boiling, simmer 1 hour (chicken feet, drumsticks, chicken wings, chicken tips-it takes about 40 minutes to fish out, and the brisket takes longer).