Pot-stewed vegetables refer to bittern made by mixing various spices through several processes, and then adding various ingredients to make it tasty. After coloring, it is a kind of delicious food, which can be eaten directly, such as marinated eggs, marinated tofu, marinated duck rack, etc., and also needs further processing, such as pig's head meat, pig's feet, etc. However, the pot-stewed vegetables made by many people are easy to turn black after being left for a long time, otherwise it will be bitter and the color will not look good.

First, prepare the soup for brine, break all the spices (big particles), put them into gauze bags, and tie the bag tightly. If there is no old brine, you must first boil the bone soup with chicken bones and pig bones.

Bone soup usually takes about four hours to cook, so that the marinated ingredients are more fragrant, and water can be used directly at home if there is no condition, but the taste is slightly worse.

The second step is to fry the sugar color, and the brine boiled with the sugar color looks better. Some people use soy sauce all the time, so it will be black and sour, and the brine will not be easy to preserve, but if the sugar color is not fried well, the marinated things will be bitter. Therefore, it is also the key to stir-fry the sugar color.

After you have the bone soup, add the sugar color, then prepare a sandbag, put all the spices in the bag and put them into the soup, and bring to a boil over a strong fire and simmer down to get the fragrance.

Special spice formula: cinnamon 65g, clove 45g, pepper 65g, fennel 65g, fennel 65g, diced pepper (a kind of wild pepper) 65g.

The brine is boiled for about an hour, during which salt, sugar, monosodium glutamate, soy sauce and light soy sauce are added, and then the ingredients should be cooked first. If the boiled eggs, such as marinated eggs, are cooked and shelled first, and then marinated, while meat dishes such as duck rack and duck neck are marinated first, and the marinating time of each ingredient is different, generally it takes more than ten minutes for those that are easy to cook and half a minute for those that are difficult to cook. Generally, it takes about 2 minutes to soak.

The preservation of brine is also very important, especially in summer, if it is not careful, it will be broken, so whether it is brine or not, it should be boiled once a day, and the marinated vegetables should be brushed with a layer of sesame oil when it is cold, so as to ensure that the ingredients are red, bright and shiny.

If you want to marinate vegetables, you have to use old brine, that is, the brine that has been marinated many times, while if you want the brine to shine, you have to marinate more meat and vegetables. Only the things that have been marinated for dozens or even hundreds of times are more delicious, so if you marinate only once, it will be wasted.