The specific production of the stew pot belongs to the secret recipe, each family has some differences in taste, that is to say, do not taste good. The general practice is to cut the beef and mutton into pieces, put them in small jars, and then add some matching ingredients or herbs. Generally speaking, beef and mutton, especially mutton to put a few grams of angelica, gall bladderwrack, berry to go to the stink, in addition to nourishing the role of health care. In addition to put two slices of ginger, a small amount of cooking wine, a small amount of salt, the rest of the seasonings out of the pot according to the guests taste added. Stewing time is longer, the traditional practice is to small cans neatly yards into the steamer, and then placed on the honeycomb coal stove, usually very early in the morning around 5 o'clock in the morning to start, to the next day at noon, 6 hours is certainly to be. Many places now use burner stoves. After that just keep it warm. You have to taste test yourself to make a good stew pot, and a good wine is pretty important.

Add to this, it's not a matter of how many points, do you think Coca-Cola would disclose their ingredients for no reason? And to zoom out, would a Sichuan opera face-changer freely release the secrets of their face-changing to the community? Not to mention that I personally don't have any special secret recipe. Chinese food has a certain degree of toughness, change to foreign countries will generally be appropriate according to foreign tastes to make changes, such as Sichuan dishes boiled live fish, in Fujian and in Beijing and Henan taste must be slightly different. The general practice, the above has been said very clearly, if you want to make suitable for the taste of the people of Henan, you can try to add a little spices, Fujian people generally use wine to fishy flavor, preferably Fujian old wine, but Henan people do not necessarily like. One thing though, stew pots are characterized by clear soup, at least I've never had a cream-colored stew pot. Never add soy sauce. If you've ever eaten Shaxian snacks, you can observe. There are many varieties of stew pots, a few classic recipes are dried goby upper ribs, dried squid pig's feet, dried shiitake mushrooms stewed chicken, party ginseng and black chicken, angelica beef, goji berry lamb, pork belly, and rabbit meat. Unlike the people of Henan, the people of Fujian are not very fond of beef and mutton, and some of them don't even eat it. There is also a point to mention, and Shaxian stew pot compared to Zhangzhou stew pot is also very good, or even better, Zhangzhou stew pot tends to be with the medicinal diet, each ingredient is added to the worship of poisonous fire, nourishing Yin Yin tonic kidney medicinal herbs, which you buy your own book to look up, there are a number of names can not be called up.

Almost so much, I do not know if you are satisfied?