The specific production of Shaxian stew pot is a secret recipe, and different people will have different tastes.

Generally speaking, a few grams of angelica root, gallbladder ginseng, and wolfberry should be added to beef and mutton, especially mutton, to remove the smell, and also have nourishing and health-care effects.

In addition, add two slices of old ginger, a small amount of cooking wine, and a small amount of salt. Add the rest of the seasoning according to personal taste when it comes out of the pot.

The characteristic of the stew pot is that the soup should be clear, so be sure not to add soy sauce.

Shaxian stew pot takes a long time to stew. The traditional method is to put the small pot neatly into the steamer and then put it on the honeycomb briquette stove.

It usually starts around 5 a.m. in the morning and lasts until noon the next day, which lasts for up to 6 hours.

However, there are also many places where burner stoves are used, and you only need to keep them warm after cooking.

To make a delicious stew pot, you need to test the taste yourself, and the quality of the cooking wine is also an extremely important factor.

Many stew pots tend to be medicinal, that is, some medicinal materials (such as angelica root, dangshen, poria, yam, etc.) are added to the raw materials during the production process, mainly some medicinal materials that detoxify, remove internal heat, nourish yin and nourish the kidneys.

In short, there are various types of Shaxian snacks. As time goes by and people attach great importance to dietary health, Shaxian delicacies will also change accordingly.