It's actually very simple to make pot-stewed food, which is roughly divided into several steps. I learned to marinate whatever ingredients I want.

1. Making fresh soup

1. The ingredients for making fresh soup are mainly old hen, pig bone, pork skin and other ingredients

2. Take out the pot, put cold water into the old hen, pig bone, pork skin, etc., after boiling on a large fire, skim off the blood stains and foam, take it out and rinse it with clear water for later use.

3. Take another stainless steel bucket, scoop in a proper amount of clear water, add the soaked raw materials, ginger and scallion, bring to a boil over high fire, and then turn to low heat for about 2 hours. When the chicken is crispy and the soup is thick, remove the fire and remove the residue to get the fresh soup.

2. Spice package treatment

1. While cooking fresh soup, you can prepare the spices to be used in pot-stewed vegetables.

2. Spice formula: 7g of Zanthoxylum bungeanum and Illicium verum, 5g of Cinnamomum cassia, fragrant leaves, Alpinia officinarum, dried tangerine peel and Angelica dahurica, 3g of Amomum tsaoko, fennel, Kaempferia Kaempferia, 15g of Glycyrrhiza uralensis, 15g of clove and citronella, 2g of Amomum villosum, 2g of nutmeg and 2 of Siraitia grosvenorii.

3. Spice the spices in a boiling water pot, take them out and drain them, then put them in a pot with bottom oil for frying, and finally put them into gauze bags, and tie them tightly with fine hemp rope to make spice bags.

Third, make the brine.

Add the fresh soup, then add the light soy sauce, salt, dark soy sauce, sugar color, cooking wine, fish sauce, rock sugar, rose wine, chicken powder, monosodium glutamate and other seasonings, and you'll be done when the fragrant brine is boiled over medium heat. Fourth, marinated vegetables

At this time, the brine can be poured into various ingredients to be marinated. Generally, a pot of brine needs to marinate a variety of raw materials, so it is inevitable to encounter some fishy things, so it is also very important to handle and process the raw materials well.

5. Preserve the marinated soup

1. After marinating the raw materials every time, filter and slag, and skim off the floating oil. Even if it is not used, it should be boiled every day.

2. It should be noted that after boiling, it can't be stirred again, let alone splashed with raw water, so as not to cause brine deterioration.

3. In addition, the spice package should be replaced in time, because the taste of brine will be weakened every time it is used, and the more times it is used, the weaker it will be.