There is an addiction called eating braised pork. I remember when I was a child, there was a braised pork stall on the narrow and gloomy road at the head of the village. The cold chicken, beef tendon, pig's ear, beef liver, braised pig's head, chicken feet and raw eggs soaked in the sauce are all golden yellow, and no one can resist the temptation of "glib tongue". I often pass by after school and will wander in front of the pot-stewed food stall. I still remember the reluctance to move. I am always happy to receive an order from my mother to buy braised pork. I choose braised pork. The boss said that after cutting, I would scoop a spoonful of braised pork and pack it home, as if I were going through a special ceremony.

My mother also has a unique view on pot-stewed flavor: the essence of pot-stewed flavor lies in pot-stewed soup. Good marinated soup is generally bone soup, with chicken as the main ingredient, chicken skeleton, duck skeleton and pig bone. The protagonists in the gravy are inevitably pepper granules and star anise. It is often said that the protagonists must have special magic power, can dream back to the Millennium and continue the ancient aura to this day. Dozens of spices, such as nutmeg, cinnamon and galangal, are added to the sauce, which can not only cover up the fishy smell of cold fresh chicken, pork belly and other heavy-flavored foods, but also eliminate the greasy feeling of pig's trotters and pork belly, and the taste is rich and pleasant.

A pot of marinated soup can contain everything in the world, from vegetables and fruits to fresh tofu, from fat pig's trotters to attractive belly strips. The mild bittern soup creates the most charming scenic spot in summer. Cook at home and eat in a pot for three days. Raw materials: chicken bone soup, star anise, galangal, Amomum villosum, pepper, pepper, ginger, a bag of homemade halogen, sugar, salt and oil; Production process: 1. After the meat is bought back, blanch it first and then wash it. 2. Put a small amount of oil and sugar in the cold pot; 3. Continue to stir fry until the sugar melts; 4, sugar will slowly solidify together; 5. Turn into crimson foam; 6, the color tone is getting redder and redder, turning into bright red beads; 7. Add Alpinia officinarum, Amomum villosum, Zanthoxylum bungeanum, Capsicum annuum and Illicium verum, and fry in oil; 8. Add your own halogen seasoning and ginger; 9. Put the fried ingredients into a hot pot, add the chicken skeleton to widen the soup, become popular and boil; 10, add the meat to be cured, bring to a boil, turn to slow fire for 40min, and turn off the fire; 1 1, don't worry about eating, soak in the marinade pot for a few hours, it tastes better.

For different materials, the marinating time of sauce should be controlled well. Marinate duck heart 10 min, chicken tip 15 min, pork belly/35-45 min, beef and mutton/40-50 min, chicken feet 1 hr. Take the same sample according to the duration. After pickling, turn off the fire.