You can buy ready-made marinade.

Do it yourself? The basic things are pepper, fennel and cinnamon. Add salt. If you want to color, add soy sauce. When you are in cook the meat, add a little onion, ginger slices and cooking wine (red wine is also good! )

This will make you delicious! I made my own spiced quail eggs yesterday, which were delicious. I only put pepper, fennel, cinnamon and salt. When cooked, turn off the fire and break the egg skin a little to facilitate the taste. It will be great to eat this morning!

This method can be used to make spiced peanuts and spiced edamame.

The practice of braised pork

Ingredients: pork hind legs 1KG cut into small pieces (if you are too lazy, just buy ground meat. Of course, a little fatter is more fragrant, but ... afraid of being fat), red onion 10 is cut into pieces (you can buy it anywhere). Smaller than a garlic, it looks like an onion (red), soy sauce, paste, rice wine, sugar (small pieces of red granulated sugar or yellow crystal sugar are recommended), and spiced powder.

Stir-fry red onion with a little oil, add meat and stir-fry until it changes color. Add at least two tablespoons of sugar and copy 1 min. Add 2/ 1 teaspoon of allspice powder, not too much, and fry for 1 minute. Add rice wine and continue frying. Finally, add half a bowl of soy sauce and half a bowl of sauce (a small bowl to eat, not a sea bowl to drink noodles), add a little water after frying (the taste is lighter than your ideal, because it will be a little salty after boiling), cover and simmer for 1- 1.5 hours.

References:

/bbs/viewtopic.php？ p= 14862 1。 SID = F03D7C96D70AE2AA2A18F7D94FFEA Sichuan-style braised dishes have been recognized by the masses since its formation, which is beyond the reach of other cooking methods.

Advantages and after thousands of years, enduring. Stew is not a single cooking method, but a combination of cooking (heating) and seasoning.

In a word, because the requirements of pot-stewed dishes are better than other hot dishes, the production of pot-stewed dishes has won the enthusiasm of many friends.

Pursuit, especially some housewives who can't cook. His characteristics are very obvious.

First, it is convenient to obtain materials, which can enrich and economize.

Because Sichuan is rich, the raw materials used in marinating are very extensive, which provides chefs with greater choices and aspects.

Secondly, the texture is palatable and the taste is rich.

When marinating raw materials, we can rake them according to the texture of raw materials and the taste requirements of consumers, which can make them soft and crisp.

Crispy ... Five spices in pot-stewed vegetables are the most used flavor in Sichuan cuisine, giving people the richest and most palatable taste.

Any fragrance type in the fragrance can be increased or decreased according to your own preferences.

The third fragrance is pleasant, moist and not greasy.

Because a certain amount of spices with their own spicy flavor and aroma are added into the stew, the stew not only

In addition to the mellow five flavors, there is also a special aroma. These smells can refresh your mind, so when you taste braised dishes, you can

In order to achieve a good taste and a good sense of smell, it is an excellent dish to accompany wine.

Fourth, it is easy to carry and keep.

When marinating dishes, the protein in the raw materials will be denatured by heating, and then dehydrated, so that the marinated raw materials

Hungry, the water content is weakened, which increases the storage period and storage period of raw materials. The raw material of stew is easy to carry because of its thick juice.

Belt, the first choice for travel.

Fifth, increase appetite and benefit nutrition.

There are many raw materials for marinating, including meat and vegetables. Most of the marinated condiments have the functions of appetizing, strengthening the body, promoting digestion and resolving stagnation.

Effective. Therefore, the use of marinated raw materials can not only meet the human body's demand for protein and vitamins, but also achieve the purpose of stimulating appetite and increasing food intake.

The purpose of increasing appetite.

Sichuan-style braised dishes are one of the important parts of Sichuan cuisine culture, which has been puzzled by the masses since it came out.

Fate, in the kingdom of Sichuan cuisine, after thousands of years of history, is still charming, when we hold chopsticks to taste delicious food.

Delicious pot-stewed vegetables, it will be so fragrant, intoxicated by the strange smell of long fragrance, it will make the world so beautiful.

Taste and praise. May our Sichuan cuisine last forever and enjoy Wan Li.

Next, we will talk about the classification of salt water:

Brine can be divided into red brine and white brine. Its fragrance type is basically the same, belonging to compound fragrance type, salty and fresh, and rich in flavor.

Depressed five flavors (the essence and fragrance used are basically the same).

Red halogen, the food pickled with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc. )

White brine, without sugar, colorless or natural (white braised chicken, white braised belly, pork belly, etc. )

Characteristics of halogen:

Whether it is white or red, it basically belongs to the category of cooking, and because it takes a little longer than cooking, it belongs to cooking alone.

Hair exists in Sichuan cuisine, so braised dishes are one of the cooking methods of Sichuan cuisine. It is the most widely used cold dish in Sichuan cuisine.

Method. Add a variety of seasonings and spices to make brine, and the raw materials are roughly processed into brine to make vegetables, which are suitable for meat and poultry game.

Raw materials such as aquatic products, vegetables and bean products, Sichuan-style pot-stewed dishes are Sichuan-style hot dishes made of red and white pot-stewed dishes.

The technology of cold dishes is suitable for cooking in families, restaurants and restaurants.

Production technology and matters needing attention of red and white brine

One. Production technology of red and white brine

(1) Seasonings and spices of brine

Make a pot of standard 12, 5 kg of salt water.

Seasoning: Sichuan salt 300g rock sugar 250g ginger 500g onion 300g cooking wine 100g chicken essence monosodium glutamate.

Spice: Rhizoma Kaempferiae 30g Illicium verum 20g Clove10g Amomum villosum 50g Fennel 20g Fragrant Leaves100g Angelica dahurica 50g Grass.

50 grams of fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 30 grams of Senecio scandens, 40 grams of citronella and 50 grams of dried grass.

50g pepper

Soup: chicken skeleton 3500g, bone 1500g.

Two. Red and white brine production

(1) put the chicken skeleton. Boil pig bones (crushed by hammer) in cold water until boiling, remove blood foam, wash them with clear water and add water.

Add ginger (minced) and shallots (keep the roots long), and after boiling, cook slowly with low fire, not with strong fire (with low fire)

Clear soup, boiled over high fire) proudly turned into brine soup for use.

(2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and use it slowly over medium heat.

Stir-fry until the sugar changes from white to Huang Shi, and turn to low heat. When the sugar and oil show yellow bubbles, continue to stir fry from the fire (this time must be

Be quick, or it will get bitter. To master it well, you can try it several times first, then get angry and change from yellow to dark brown. Wandering cannon

When the bubbles become smaller, add a little cold water, and then stir-fry with low fire until the paste flavor is removed, which is the sugar color (sugar color requires neither sweetness nor bitterness, color)

Golden)

(3) If the spice is broken or the knife is changed (don't thin it, change it slightly, so as not to affect the effect), wrap it with spice and tie it. First, boil it in boiling water for 5 minutes, then take it out and put it into the brine soup. Add salt, appropriate amount of sugar and pepper, and simmer the brine.

Pre-embryo red halogen (white halogen is the same as the spice without sugar and pepper).

Matters needing attention in the production of red and white brine

Because brine is a cooking method with water as the heat conducting medium, it is very important to treat seasonings and spices, as well as the bottom material in brine soup.

This technical requirement.

(A) master the amount of spices

The new halogen 12.5 kg, and the appropriate perfume is 600-700 g (300 g for 6 kg water, 3000 g for about 150 g).

Second, wrap the seasoning with clean gauze. Don't tie it too tightly, but loosen it a little. Seasoning package seasoning

Soak it in boiling water for half an hour before using it. The purpose of this chess game is to remove gravel and reduce the taste of the medicine.

Third, the amount of sugar color.

The color of red halogen sugar should be added in stages to avoid damage to the soup color. Salted food should be golden yellow.

Fourth, boil the original soup

When cooking the original soup with chicken skeleton and pig bronze bone, use a small fire to avoid washing the soup with a big fire.

5. Replace the sachet in time.

Because brine is marinated with certain raw materials, the fragrance in brine will gradually weaken, so it is not rich in spices.

At the same time, it is necessary to replace the sachet in time to maintain its rich fragrance.

6. Keep working hard.

The spices in brine will produce their own fragrance when dissolved in water, but the fragrance is different from the volatility and non-volatility of chess.

In order to make spices play an effective role, it is necessary to constantly try the fragrance of brine, and it will not be until it is considered that the fragrance of marinated raw materials has been satisfied.

Can be pickled in the process of tasting, the amount of seasoning should be recorded at any time, so as to increase or decrease all kinds of seasonings in time (this

It's not easy to master, but it's easy to master as long as you do it often and gain experience slowly.

Seventh, it is inseparable from the salty taste.

"Salt is the root of all tastes", which means that any Sichuan food must have a certain bottom taste, and the raw materials for marinating should also have a bottom taste, because

The spices in brine can only produce five flavors, but they can't make the raw materials salty. So when you put the raw materials every day,

Everyone must taste the salty taste of brine to see if its salty taste is appropriate, and there is a difference in how much salt is added.

In the specific operation, a certain amount of salt should be added to the raw materials with a certain amount of brine, so that the brine is always

Keep the taste mellow and salty.

Ba Qin Tang Jia zhi

In the process of marinating, the steam generated by boiling brine will gradually reduce the brine, so it is necessary to replenish water in time.

There are two ways to add water.

One is to prepare a certain amount of raw juice brine in advance and add it while marinating, so that the marinated raw materials can keep the five flavors of chess.

, mellow and delicious.

The second is to cook the fresh soup in advance, add it to the original marinade before marinating, and marinate the raw materials after a little pride. Because fresh soup contains

There are a lot of protein, which can make the raw materials of brine rich in flavor. Remember to add cold water when marinating raw materials, which will weaken the fragrance.

Umami and salty.

Avoid adding soy sauce to salt water.

The golden color in red brine is produced by the color of sugar, so it must not be replaced by soy sauce, and the raw materials made by adding sugar-colored brine are golden.

Yellow, not easy to turn black, and the brine with soy sauce, a little longer, will make the color darker after oxidation, the longer the time.

The darker the color, the darker it is. So some friends pickled raw materials are black or not golden, which is the reason.

Ten is the boiled brine, which should be properly kept and should not be stirred.

Friends who do catering know this, so I won't say much about what everyone knows. For example, in summer, if you stir it often, you won't.

When cooked, it will breed bacteria and make the marinade sour and stale.

Eleventh, a certain amount of chicken essence and monosodium glutamate should be added to the marinade.

Now people have a high demand for umami flavor. The main component of monosodium glutamate is sodium glutamate, but the sodium glutamate is 160. C can be decomposed into sodium pyroglutamate, so adding monosodium glutamate to marinade will not have any effect on human body, please feel free to join.

Preservation and storage of brine

Previous experience tells us that the longer the brine, the better, that is, adult brine (such as brine in hotels, restaurants and restaurants)

The water has been preserved. Salt water should be properly kept to ensure that the salt water will not deteriorate for a long time and its quality will not be affected.

Therefore, we should pay attention to the preservation and storage of salt water, avoid using iron drums and wood products, and use pottery to dress it up, because

Because the green body of pottery is thick, it can avoid the influence of external heat, iron is easy to rust and wood smells.

There is an oil film on brine, which has a certain protective effect on brine, but everything has duality, and the oil film is more harmful to brine.

Water can also play a destructive role. Therefore, properly handling the oil slick is also a key in management. Practice has proved that the oil slick

How much should be appropriate, neither more nor less, so a thin layer of salt water is appropriate for oil slick. If there is no oil slick, then

The fragrance is easy to volatilize, the brine is easy to deteriorate, and it is not easy to keep the constant temperature in the pot when marinating. If there is too much oil slick, the marinade will not burn.

It is easy to dissipate heat and cool down, and the hot air is stuffy in it, which causes the brine to stink and bubble, and it is easy to mold after a long time.

Salt water is generally divided into four layers, the upper layer is oil slick, the second layer is foam oil slick, the third layer is salt water, and the fourth layer is slag.

Pay attention to the following points when preserving brine:

1. When using salt water, be sure to boil it, remove the excess oil slick on it, then clean the foam and filter the precipitate with gauze.

Keep salt water clean.

2. To preserve old brine, clean utensils and good storage conditions (environmental sanitation and temperature regulation) must be used.

Can ensure the quality of brine and brine products.

3. During the Spring Festival, the temperature rises gradually, so it is required to boil brine every morning and evening and store it fixedly.

4. The hot climate in summer is a frequent period of brine deterioration, and foaming and souring occur from time to time. Therefore, it is necessary

Salt water must be boiled twice (once in the morning and once in the afternoon, fixed)

Although the temperature drops gradually in autumn. But the heat is not over yet, as the saying goes, seven mildew, eight rot and nine maggots, therefore,

Boil the salt water at least 2 or 3 times and put it in a fixed place.

6. The temperature drops gradually in winter, so the brine should be cooked once a day and put in a fixed place.

7. After each pickling, the bittern must be boiled and preserved. If bittern becomes more and more bitter, you must use chicken blood (one)

Chicken blood plus 1 kg water) and water are mixed, poured into salt water and stirred to become a vortex. Let stand, boil, and filter with gauze to remove impurities.

Quality.

8. Always check the salty taste in the brine to make it slightly positive, so as to avoid being too salty or too weak, or the aroma is too heavy or too weak. Salt water should be in

Shading, ventilation, flat, dry and collision-free environment are better preserved.

9 refrigerator storage method. The use of refrigerators in restaurants and families brings convenience to the preservation of brine, and stocks can be stored in refrigerators.

The specific preservation method of brine is boiling, filtering out impurities with gauze, then boiling, standing and cooling to keep it fresh.

The film can be stored in the refrigerator after it is sealed.

10. There must be a special person in charge of the brine in the restaurant, and corresponding rules and regulations shall be formulated. Add soup and salt water every day to make it.

The quantity of materials must be registered to maintain the durability of the fragrance of salt water, even the salt water in the family should be used regularly.

Check to avoid deterioration.

Now teach you several special halogen products:

1. spiced beef

5 kg of first-class beef, replaced by about 500 g pieces, should be uniform, mainly sliced or the size you feel satisfied with. First of all,

Cooking wine, ginger, onion and Sichuan salt 1 hour.

Then put it into a cold water pot with appropriate amount of salt, slowly boil it over medium heat, remove the beef until it is not cooked, and then remove it and clean it with water. Then put it in the brine and marinate it slowly with a small fire (no fire is allowed, first, the brine volatilizes quickly, and second, the beef is not easy to cook and rake).

1 hour or so, take the pot out directly.

It is required to be golden in color, rich in five flavors, soft and delicious, and can be paired with assorted dishes and cold dishes.

Spiced goose intestines

The key is that goose intestines are not conducive to soaking in water because of sufficient water, so they must be marinated with salt water alone, and never put aside.

Marinate with brine soup pot to avoid affecting the quality of brine and easily causing brine deterioration.

First, wash the goose intestines and replace them with chopsticks. Use cooking wine and refined salt ginger slices for 10 minute, and use brine 50 alone.

0 grams or so, add a proper amount of salt monosodium glutamate and fresh soup, adjust the halogen flavor, and put the goose intestines into the halogen juice after the brine boils.

Stir with chopsticks for about 10 second, and then take out of the pot, mix or eat directly.

I believe that after reading it, everyone can have a very detailed understanding of the configuration and use of brine, as long as you follow our own rules.

I promise you will be the master of Sichuan brine when you go home. Please correct me if there are any mistakes in this information.

Spicy soup ingredients! ! ! (zt)

200g vegetable oil (about135g), lard 100g, 30g bean paste, 30g pickled ginger slices, 40g pickled pepper, garlic10 petals, 50g ginger, 5g pepper15g sugar, and refined salt. Add 500g chicken soup or duck soup.

Put the wok on fire, add vegetable oil to heat it, add ginger slices, pickled peppers, bean paste powder and ginger (beaten) and stir-fry for a few times, drain the remaining oil, add lard, garlic cloves and pepper, stir-fry for a few more times, pour chicken soup or duck soup, cook for 10 minute, add sugar, salt, monosodium glutamate and pepper noodles, and then cook/.

1 Niuhua hot spicy dip

Some people say that the hot pot is glamorous and fashionable in city girl, Chongqing. Then I say that Mala Tang is a delicate and elegant girl from Sichuan, and she is also pungent and watery. When Chongqing people talk about its charming hot pot, Sichuan people are also proud of their unique mala Tang; When "Little Swan" hot pot became a cultural symbol with its chain stores all over the country, Sichuan Mala Tang also occupied the national market with its all-pervasive offensive.

Sichuan Mala Tang is represented by Leshan, and Leshan Mala Tang is best concentrated in wutongqiao district. Speaking of Wutongqiao, a tiny place, it is indeed one of the famous "restaurants" in Sichuan, where Xiba tofu, mala Tang and bean curd are all produced; Niuhua Town in this area is the best "double restaurant paradise" for mala Tang and bean curd.

Niuhua Mala Tang Tang Can not only satisfied his stomach, but also satisfied his addiction to cigarettes. However, the method is not complicated: its soup is made by adding cinnamon, dried tangerine peel, dried pepper, pepper, star anise, Anemarrhena rhizome, Hanyuan pepper, bean curd, fermented glutinous rice juice and so on. Into chicken soup, put it in a casserole and put it on a round table, so that the edge of the pot is slightly higher than the desktop. Obviously, the main ingredients of mala Tang are really varied, flying from the sky, running on the ground, swimming in the water, hanging from branches and born in the soil. Everything is available: pigeon meat, chicken wings, feet skin, chicken breast, chicken legs, duck tongue, duck feet, quail eggs, beef, tripe, mutton, prawns, lobster, crucian carp, loach, eel, potato, sweet potato, lateral ear root, cucumber, bitter gourd, lentils, mushrooms, Flammulina velutipes, gluten and bean skin. Boil vermicelli and pig blood tofu in a bamboo colander, bind bean sprouts and lateral ear roots to bamboo sticks with thin threads, and slice, chop or shred other main ingredients, put them on thin bamboo sticks and put them in small baskets in different categories. Customers can choose freely according to their own tastes. Unlike Chengdu Mala Tang, which is made of salt, pepper powder, pepper powder, monosodium glutamate and chopped green onion, the seasoning dish of Niuhua Mala Tang is a must: the duck tongue in Mala Tang is the best, commonly known as "airplane", and its freshness is many times stronger than that of tripe, duck's paw and loach!

Niuhua Mala Tang is generally marked with white dividends: each 10 is marked with vegetarian dishes and cheaper meat dishes, and most of the 50 dividends are marked with meat dishes. Spending less than 100, plus drinks, can make five or six people have a decent meal. Eating around the stove is warm in winter, and eating cold beer in summer clears away heat and reduces fire. Mala Tang small shops are all over the streets and alleys of Xianyicheng Township, suitable for all ages.

In recent years, Niuhua Mala Tang not only established its position as the "Chief of Shu" in Sichuan snacks, but also went out of Sichuan, bringing pleasant enjoyment to the people of the whole country.

2 "How to make spicy hot pot"

Ingredients: (according to your own hobbies, you can increase or decrease the types and dosage of raw materials)

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly, 50 grams of eel, 50 grams of pig throat, 50 grams of lunch meat and 30 grams of duck intestines.

Vegetarian dishes: 80g of lotus root slices, 80g of lettuce, 50g of wax gourd, 50g of mushrooms, 50g of dried bean curd, 80g of Chinese cabbage, 50g of cauliflower and 80g of green vegetable head.

Seasoning:

250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, pepper 5g, pepper 2g, dried pepper 20g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc.

Production procedure:

1, making brine. Put the wok on the fire, cook the vegetable oil until it is half cooked, stir-fry the Pixian watercress office (first fine), quickly add the ginger rice and pepper, and immediately add the fresh soup. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.

2. serve as the main ingredient. Wash lettuce, cut rabbit loin, eel and duck intestines into cubes with a width of 2 cm; Cut beef omasum and pig throat into 4cm square. Lunch meat is cut into 4 cm square slices; Vegetarian vegetables are cut into thin slices about 3 cm. Wear the vegetables into a string of about 30 to 40 grams with washed bamboo sticks.

3. Thermal system. Put the brine pan on the fire to keep it boiling. All kinds of dishes are strung together with bamboo sticks and cooked according to the heat of different dishes.

4. eat. Put the cooked vegetables in one dish, add Chili noodles and fried salt, and dip them in Chili and salt according to your own taste. Whether you dip it or not depends more or less on you.

Frequently asked questions and solutions:

The scalded finished product is not ripe. The main ingredients for mala Tang should be easy to cook. Can't use chicken wings, chicken feet, duck feet, beef and other raw materials that are not easy to cook. The cooking time of eel, hairtail and other dishes is also longer. Don't shake too much and too fast when cooking these ingredients. If you master the cooking time, there will be no problem of being unfamiliar.

3 "hot spicy dip

According to the proportion of 5 kg bone soup:

1, Pixian watercress (this is the main raw material) 300g, and Sichuan rapeseed oil 250g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches); A bag of 150g octagonal (kaempferia galanga, etc.) sold in the grocery store. ); Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Cooking is very important:

1. Put oil in the hot pot. When the oil is ripe, skip the oil (that is, turn off the fire) and pick it up for use.

2. Stir-fry sugar slowly in the oil pan. When the sugar melts and bubbles, turn on a small fire as appropriate during frying, and pay attention to the fact that the melted sugar begins to float on the oil. At this time, the sugar bubble is golden yellow. If it turns dark red or black, it will explode. Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, put the bone soup in, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute.

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (if you like spicy food, you can also add some unpolished dried pepper segments and new pepper particles directly to the spicy food).

Precautions:

1, only use a small fire when frying sugar. Sugar must be fried until it melts and soaked in the oil surface (it will be golden brown, so it can't be used again after frying, and the soup will be bitter). Only in this way can the soup be red and bright, and there is no sweetness in the soup.

2, douban must use "Juancheng brand" Pixian douban is genuine, and many other products are unqualified or have a bad taste.

3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than refined oil such as salad oil.

Generally, you don't need butter for mala Tang or fish pot soup. If it is used as the bottom material of hot pot, it can be replaced by 200 grams of butter and 0/00 grams of rapeseed oil/kloc (the vegetable oil is cooked first and then the butter is added, and the other processes remain unchanged).

4 "hot spicy dip

In fact, authentic Chengdu Mala Tang needs a lot of ingredients to fry. My mother made a list when she made it. I took a look. There may be a dozen or twenty kinds. The selected materials are ground into powder, and vegetable oil and bittern oil are used (that is, the soup cooked with Sichuan stewed vegetables is meat, and the oil floating on the soup after cooking is bittern oil, which is very fragrant), and some even add butter. Then raise the soup and some ingredients to boil and rinse.

Now you can't eat authentic mala Tang anywhere else. Let me tell you something I created. I think it's still too hidden.

Chicken chafing dish is made because it is impossible to make all the ingredients by yourself.

Material preparation:

Chicken, Xixian watercress (more or less according to personal preference), dried pepper (more or less according to personal preference), pepper (more or less according to personal preference, as long as I have enough), pepper, a small amount of aniseed, a small amount of fennel, ginger, onion, coriander, salt, chicken essence, oil and various dishes to be rinsed.

Exercise:

1, chicken chops, fry until dry (without oil).

2. Heat oil in the pan (more oil is allowed). After the oil is boiled, add watercress, pepper, pepper and ginger, stir-fry, add chicken pieces and pepper, and add salt.

3. Stir fry, add boiling water, add pepper, aniseed, fennel, onion and chicken essence, and rinse after boiling!

4. dishes: cut parsley into fine powder, add chicken essence, and add salt according to personal taste. If you like spicy food, you need oil floating on the soup pot. If you don't like spicy food, you need soup in the pot. Stir well and you can start!

5 "Sesame stew pot bottom"

Formula:

Half a catty of rapeseed oil, half a catty of lard, half a catty of butter, 2 ounces of pepper, 4 ounces of dried pepper, 1 bag of Pixian watercress, 2 ounces of crystal sugar, half a catty of ginger, half a catty of garlic, 5 tsaoko, a little fennel, 25 cloves of clove, 5 small pieces of cinnamon, and chicken essence 1 ounce.

Method:

Mixing the three oils-stir-frying with rock sugar-stir-frying with Pixian watercress (at least half an hour) will not carbonize the sugar, otherwise it will be bitter-stir-frying the rest (except Chinese medicine), and after ginger and garlic are tasted-divide them into 5 pots-add water (preferably bone soup)-evenly add Chinese medicine and cook for half an hour -5.

The practice of braised pork

1, a catty of beautiful pork belly, sliced for later use.

2. Add oil to the wok. When the oil is hot, add garlic slices and a little pepper and saute until fragrant, then add pork belly and stir fry.

3, under the star anise, a tsaoko, a piece of cinnamon, pour some soy sauce, salt, sugar and stir fry.

4. Add enough water, bring to a boil, and simmer for more than an hour until the pork belly is stewed.

This kind of meat is fragrant, soft and delicious. If you don't know how to make steamed buns, go to the supermarket to buy white-flour steamed buns, slice them with a knife, put some meat slices in them, and put some gravy in the steamed buns with a spoon. Take a bite. This is a delicious meal. If you have a good appetite, you can eat four steamed buns to satisfy your hunger.

Braised pork can also be served with rice, no matter what.

The practice of braised pork

Seasoning: fennel seed, star anise, pepper, tsaoko, cinnamon, soy sauce, salt, sugar and oil.

Main ingredients:

Pork belly, cut into pieces with a thickness of 1.5cm, a width of 2cm and a length of 2cm, wrapped with gauze, tied with thread, and left a long line like this.

Exercise:

Boil a pot of boiling water, put the meat and ginger into the pot until a layer of white foam floats in the pot. The purpose is to remove fishy smell and oil.

Filter out the foam and moisture, and put the meat aside for use.

Put oil in the pan, add sugar and stir fry with a shovel.

Be careful not to burn and fry until golden brown.

Pour the meat in. Syrup can color meat well.

Add seasoning, salt, soy sauce (black soy sauce) and appropriate amount of water, put the sand bag in, and put the thread outside the pot.

Cover the pot and stew for 1 hour, and pay attention to the moisture in the pot. See the line outside? We'll know its function in a moment!

As soon as the thread is mentioned, the sandbag is taken out, so you don't have to look everywhere.

All right! Steaming, delicious, fat but not greasy braised pork!