The most famous Sichuan braised pork is the red braised "Liao Spare Ribs".

Speaking of Liao Pork Ribs, it is a time-honored brand in Sichuan with a century-old history of braised pork ribs. There are more than 400 chain stores across the country, and their five-spice braised series is the most famous!

It has been awarded "Famous Trademark of Sichuan Province", "National Green Catering Enterprise", "Chengdu Famous Dishes", "Chinese Famous Dishes", "National Invention Patent", "Enterprise with Trustworthy Product Quality", "Sichuan Consumer Favorite Products", "Consumer Satisfaction Unit" and many other awards.

For the title, you can search "Liao Pork Ribs" on Baidu to learn about it. Preparation of marinade The preparation of marinade is the first key to making a good braised dish.

The quality of marinade preparation will directly affect the color and taste quality of braised vegetables. 6 Marinara sauce can generally be divided into three categories: red marinade, yellow marinade and white marinade.

1. Red marinade.

20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 grams of licorice, dried red pepper

100g, 150g chives, 150g ginger, 250g sugar, 1000g rice wine, 500g high-quality soy sauce, 50g sugar, 200g refined salt, 250g hot peanut oil, 100g MSG, 12kg bone broth.

Preparation method: ① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections.

②Put star anise, cinnamon, dried tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly.

③Put the spice bag, green onion knots, ginger cubes, sugar slices, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.

2. Yellow marinade.

150g yellow gardenia, 100g bay leaf, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, 150g fried garlic, 150g fried fresh orange peel, 150g celery, 150g ginger

grams, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of MSG, 230 grams of refined salt, and 12 kilograms of bone broth.

Preparation method: ① Crack the yellow gardenia with a knife, tie the celery into knots, and pat the ginger loose with a knife.

②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly.

③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot and mix well.

3. White marinade.

60g star anise, 50g kaempferia, 25g pepper, 25g white cardamom, 50g tangerine peel, 50g bay leaves, 25g angelica, 150g chives, 150g ginger, 1000g water wine, 1000g white soy sauce, refined salt

120g, 100g MSG, 12kg bone broth.

Preparation method: ① Tie the chives into knots and loosen the ginger with a knife.

Put star anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into a spice bag, and tie the bag tightly.

②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix well.