Before using seasonings, they need to be dissolved well, or soaked in wine or water, or soaked in cooking or water. The purpose is to remove its own residue and impurities, play its role in removing impurities and enhancing fragrance, and leach to the extreme. There are many kinds of seasonings that must be used, but salt can be said to be the first of the specialties. The salt content of the taste is generally 65,438+0% of the dish, which can be increased or decreased by 0.5%. Only in this category can you be more chewy. I firmly believe that many people like to eat braised dishes, whether meat or meat dishes, which are delicious, rich in flavor and delicious. Adults and children like to eat, and many people will cook pot-stewed dishes at home.

Delicious and cost-effective To be delicious, marinade is very important, and the seasoning formula must be mastered. This is why our own pot-stewed dishes are not as delicious as those sold in the market. Boil soup stock: Boil cold water, add beef bones, chicken skeleton, pig bones, hens and pig skins, boil over high fire and simmer for 60 minutes, then cook the food picked up in pickled fish hot pot, and then put the marinade, dried peppers and pig skins into the pot.

When the meat in the bones falls off by itself, you can turn off the fire and take out the pot, and then remove the residue from the brine soup to control it. After careful cooking, it will be a rich and mellow soup, seasoned with salt and chicken essence. The important thing is to soak the trotters more and more fresh, which is not simple. First, put four pig's trotters in cold water, add salt to remove the horrible smell, then put them in tap water for 40 minutes, and then change to cold water for refrigeration. That's not all, then change the water and blanch it to make the meat softer and more waxy. Boil for about 20 minutes, and finally take it out and put it in a large pot for refrigeration, which is quite stable.

As we all know, braised dishes are very time-consuming and laborious. If you cook at home, if you don't have patience, the probability of cooking braised dishes is very general. So, remember, you can't eat hot tofu if you are impatient. Pot-stewed flavor is a dish made by simply producing and processing raw materials, extracting water with prepared brine and steaming. Generally, bittern can be divided into three categories: red bittern, yellow bittern and white bittern. Red bittern belongs to Sichuan bittern, which is the most widely used method in bittern making.