The preparation of marinade is the first key to make marinade well. The quality of marinade preparation will directly affect the color and taste quality of marinated vegetables. Generally speaking, gravy can be divided into three categories: red gravy, yellow gravy and white gravy.

Introduce the following practices respectively:

1. Red gravy?

Raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia kaempferia, 20g of pepper, 20g of fennel, 20g of fragrant leaves, 20g of galangal, 5g of tsaoko, 0/5g of licorice/kloc-,0/00g of dried red pepper/kloc-and 65438 of leek. ? Method:? ① Tear the Amomum tsao-ko with a knife, knock the cinnamon into small pieces with the back of the knife, cut the licorice into coarse 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, galangal, licorice and dried red pepper into a seasoning bag and tie them tightly. ? ③ Put seasoning bag, onion, 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:?

Raw materials: gardenia150g, geranium100g, rhizoma kaempferiae 50g, pepper 25g, galangal 50g, Amomum villosum 20g, fried garlic150g, fried fresh dried tangerine peel150g, celery/kloc-0. ? Method:? ① Gardenia is cut with a knife, celery is knotted, and ginger is cut loose with a knife. ? ② Put Gardenia, Cinnamomum cassia leaves, Kaempferia Kaempferia, Zanthoxylum bungeanum, Alpinia officinarum, Amomum villosum, fried garlic and fried orange peel into a seasoning bag and tie them tightly. ? ③ Put seasoning bag, celery knot, ginger, Satay sauce, yellow wine, hot rapeseed oil, oil curry, refined salt and bone soup into a pot and mix well. ?

3. white gravy:?

Raw materials: star anise 60g, kaempferia kaempferia 50g, pepper 25g, cardamom 25g, dried tangerine peel 50g, fragrant leaves 50g, angelica dahurica 20g, leek150g, ginger150g, water wine1000g, white soy sauce/kloc-0. ? Method:? (1) Tie the leek and pat the ginger loose with a knife. Put Illicium verum, Kaempferia Kaempferiae, Zanthoxylum bungeanum, Amomum Cardamom, Pericarpium Citri Tangerinae, Cinnamomum cassia leaves and Radix Angelicae Dahuricae into a seasoning bag, and tie tightly. ? ② Put the seasoning bag, onion, ginger, water wine, white soy sauce, refined salt, monosodium glutamate and bone soup into the pot and mix well. This formula is suitable for marinating10 ~12kg of fresh raw materials (the amount of seasonings can be reduced according to the family proportion).

dzys.com/yinshi/changshi/374878.html

Braised pork aniseed formula _ Braised pork _ How to do it _ Household practices _ Practice daquan-Public Health Network