The braised beef is frozen as a whole piece. In this way, there is less water loss and the food will not taste bad after thawing.

Put the fresh soup into a stainless steel bucket, add the oiled spices, Sichuan peppercorns, and dried chili pepper knots. After boiling, add sugar color, refined salt and MSG, and simmer over low heat for 7 to 8 hours until the aroma is released. Serve.

Precautions for Sichuan style brine

1. There are not necessarily a lot of ingredients for making soup, the key is to use low heat to bring out the umami flavor. As the saying goes, ginger and green onions will lose their flavor if cooked for a long time. When making soup, boil the ginger and green onions for 1 hour before removing them. Remember this.

2． In the Sichuan style brine spice formula, it is actually the same as our usual cooking, with main and auxiliary ingredients. As we all know, the five spices are mainly star anise, fennel, grass fruit, cinnamon, kaempferol, etc. They can be called the "main ingredients" in Sichuan-style brine spices. They are large in quantity and indispensable. Amomum villosum, white cardamom, cloves, mangosteen and the like are considered as "auxiliary materials" to assist in flavoring, and the amount should not be large. As for Ling Cao and Pai Cao, they mainly prevent the brine from turning rancid and do not have much effect on the aroma. During the preliminary processing of these spices, soaking them in water and running them in oil can remove the "fishy smell" of the spices (that is, the commonly known bitterness and bad color), which is equivalent to "processing" the spices.

3. Don’t have high hopes for a good brine for the first time, especially don’t think that you can achieve the ideal brine you imagined in one go. Why is this? The key to making Sichuan-style brine is to maintain it. That is to say, in the later brine process, through the freshness of the brine raw materials, the further integration of various flavors and the re-adjustment of the brine flavor, the brine can achieve a natural brown-red color. , the effect of the five flavors becoming more and more mellow comes. Therefore, after some friends make the brine, they feel that the brine result is not what they want or it has reached a certain level. They often have questions about the formula and their own operations, and that's why.

4． Braised raw materials

Sichuan-style brine, as a popular brine, is often used to brine pork, chicken, duck, and beef raw materials. Different raw materials are processed in different ways. Generally, they are boiled when brine. Some also need to be pickled before brine, and then simmered after brine. Therefore, when stewing vegetables, it depends on the specific situation. Only by mastering the characteristics of the raw materials and getting the right flavor of the spices can you make good stewing vegetables.