Clean star anise, cinnamon, Amomum tsaoko, fennel, Amomum villosum, clove, fragrant fruit, dried tangerine peel, fragrant leaves, citronella, Cynanchum bungeanum, Stemona Stemona, licorice, dried chilli, dried prickly ash, ginger and scallion, slice ginger, break crystal sugar, burn oil in a pan, add clear water, clean the ingredients, put them in a pot, and add white sugar. List of ingredients: ginger, spices (star anise, cinnamon, fennel, orange peel, etc.), pepper, pepper, sugar, pot-stewed seasoning, soy sauce.

1, prepare the spices, heat the wok, add the spices, peppers and prickly ash, stir-fry until the fragrance comes out, and turn off the heat.

2. Put the spice into the spice bag and tie it.

3. Heat the wok, put a little oil, hold the wok and tremble gently to ensure that the oil at the bottom of the wok is evenly distributed. After heating, turn off the fire.

4, put the pot-stewed seasoning in, remember, when you put it in, the temperature in the pot should not be too high, otherwise it will be easy to paste, turn it over twice and pour it into water.

5. Cook over high fire, add ginger and spice bags, and put a proper amount of soy sauce after the water is boiled.

6, stir-fry the sugar color, put the sugar color into the brine after stir-frying, this is color and seasoning. The practice of sugar color: put sugar into the pot, add water when the sugar begins to melt, and stir with a shovel until the sugar juice turns light brown.

7. After the brine is boiled for ten minutes, put in the food you want to marinate (take duck feet as an example here), boil with clear water, add ginger slices, cook wine, then put in duck feet and cook for four or five minutes, then pick up the duck feet and put them in cold water.

8. Finally, put the duck feet into the brine, which usually takes ten minutes.

Extended data

Sichuan pot-stewed

Braised vegetables can be generally divided into three categories: red halogen, yellow halogen and white halogen; Sichuan brine is the most common in China, mostly red brine, and its taste is also the best. Well-known representatives of Sichuan pot-stewed dishes are: liao ribs, Xiangyafang, Bang Bang Chicken Chuanqi, Ziyan Baiwei Chicken, Wanchun pot-stewed, Zuixiangchuan pot-stewed, Koufuji, Bashiguan pot-stewed, Chengdu Yingxiang pot-stewed, pot-stewed sweet-skinned duck and so on.