When it comes to liao ribs, it's an old brand in Sichuan, with a century-old pot-stewed precipitation. There are more than 400 chain stores in China, and their spiced pot-stewed series is the most famous! It has won many titles such as Sichuan Famous Trademark, National Green Catering Enterprise, Chengdu Famous Cuisine, China Famous Cuisine, National Invention Patent, Product Quality Trustworthy Enterprise, Sichuan Consumers' Favorite Goods, Consumer Satisfaction Unit, etc. You can go to Baidu to search for "liao ribs" yourself.

First, the preparation of marinade

The preparation of marinated sauce is the first key to make a good marinated dish. The quality of marinade preparation will directly affect the color and taste quality of marinade. 6 Generally, marinade can be divided into three categories: red marinade, yellow marinade and white marinade.

1. red marinade. 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel15g, 20g of fragrant leaves, 20g of galangal, 5 Amomum tsaoko, 5g of licorice15g, 0g of dried red pepper100g, and chives. 500g of high-quality soy sauce, 50g of sugar color, 200g of refined salt, 250g of hot peanut oil, 0/00g of monosodium glutamate12kg of bone soup/kloc-0.

Method: ① Chop the grass fruit with a knife, knock the cinnamon into small pieces with the back of a knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, Alpinia officinarum, licorice and dried red pepper into a spice bag, and tie the bag tightly. ③ Put the spice bag, scallion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

2. Yellow gravy. Gardenia jasminoides Ellis 1 50g, geranium100g, kaempferia kaempferiae 50g, Zanthoxylum bungeanum 20g, Alpinia officinarum 50g, Amomum villosum 20g, fried garlic kernel150g, fried fresh orange peel150g, celery150g. 250g of cooked rapeseed oil, 0/50g of oil curry/kloc-,200g of monosodium glutamate, 230g of refined salt and 0/2kg of bone soup/kloc-.

Method: ① crack the gardenia with a knife, tie the celery into knots, and pat the ginger loosely with a knife. ② Put Fructus Gardeniae, Folium Cinnamomi Japonici, Rhizoma Kaempferiae, Fructus Zanthoxyli, Rhizoma Alpiniae Officinalis, Fructus Amomi, fried garlic and fried fresh orange peel into a spice bag, and tie the bag tightly. ③ Put the spice bag, celery knot, ginger, satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a marinating pot and mix well.

3. white gravy. 60g of star anise, 50g of kaempferia kaempferia, 25g of pepper, 20g of cardamom, 50g of dried tangerine peel, 50g of fragrant leaves, 20g of angelica dahurica, 0/50g of shallot/kloc-,0/50g of ginger/kloc-,0/000g of water wine/kloc-,and 0/000g of white soy sauce/kloc-.

Method: ① Tie the chives and pat the ginger loosely with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Fructus Amomi Rotundus, Pericarpium Citri Tangerinae, Folium Cinnamomi Japonici and Radix Angelicae Dahuricae into a spice bag, and tie the bag tightly. ② Put the spice bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into a pot and mix well.