Braised vegetables are one of the traditional Chinese delicacies. They are usually braised with meat, vegetables or soy products as raw materials.

The method of making braised vegetables is as follows: Prepare the marinade: put an appropriate amount of spices and seasonings, such as star anise, cinnamon, dried chili peppers, peppercorns, ginger slices, green onions, light soy sauce, dark soy sauce, rock sugar, etc. into a pot, and add an appropriate amount of water.

, bring to a boil, then turn to low heat and simmer.

Process the ingredients: Pre-process the required ingredients, cut them into appropriate sizes, and blanch them in boiling water to remove impurities and odors.

Braised ingredients: Put the processed ingredients into the marinade, add an appropriate amount of salt and cooking wine, bring to a boil over high heat, then reduce to low heat and simmer until the ingredients are cooked and flavorful.

Seasoning: Take out the marinated ingredients, drain the water, sprinkle with appropriate amount of chopped green onion, coriander and other seasonings while hot, and enjoy.

It should be noted that the marinade of braised vegetables can be reused. The more braised, the more fragrant it is, and the marinade also has a fixed taste.

If the marinade becomes sour or black, it needs to be replaced in time.

At the same time, the selection of ingredients for braised vegetables is also very important. Fresh and high-quality ingredients should be selected.