1, pot-stewed dishes are one of the important components of Sichuan cuisine culture. Since it came out, it has had an indissoluble bond with the masses. It has been in the kingdom of Sichuan cuisine for thousands of years, and its charm is still there. When we hold chopsticks to taste the delicious pot-stewed dishes, it will be so fragrant and intoxicated by the strange flavor with long fragrance that it will make the world so delicious and full of praise. May our Sichuan cuisine last forever.
2. Next, let's talk about the classification of brine: brine is divided into two categories: red brine and white brine. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong five flavors (the flavors and spices used are basically the same).
3, red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.);
4, white halogen, without adding sugar, the braised food is colorless or natural (white halogen chicken, white halogen tripe, etc.).