In fact, cooking pot-stewed vegetables is very simple, which is roughly divided into several major steps. I learned to pickle any ingredients I wanted.

First, the production of fresh soup

1. The ingredients for making fresh soup are mainly old hen, pig bonzi bone, pig skin and other ingredients.

2. Out of the pot, put the old hen, pig bones, pig skin, etc. In cold water. After the fire boils, skim off the blood and foam, remove it and rinse it with clear water for later use.

3. Take another stainless steel bucket, scoop in a proper amount of water, add the soaked raw materials, ginger and green onions, boil over high fire, and then turn to low heat for about 2 hours. When the chicken is crisp and the soup is thick, turn off the fire and remove the residue to get fresh soup.

Second, the spice package processing

1. While cooking fresh soup, you can prepare spices for pickling vegetables.

2. Spice formula: 70g of Zanthoxylum bungeanum and Illicium verum, 50g of Cinnamomum cassia, 50g of Alpinia officinarum, 50g of Pericarpium Citri Tangerinae and Radix Angelicae Dahuricae, 30g of Amomum tsaoko, Foeniculum vulgare, Kaempferol, 65,438+05g of licorice, 65,438+0.5g of clove and citronella.

3. Soak the seasoning in a boiling water pot, take it out and drain it, then fry it in a pot with bottom oil, and finally put it into a gauze bag and tie it tightly with fine hemp rope to make a seasoning bag.

Third, make salt water.

Put the fresh soup into the seasoning bag, and then add light soy sauce, salt, dark soy sauce, sugar color, cooking wine, fish sauce, rock sugar, rose wine, chicken powder, monosodium glutamate, etc. Until the fragrant salt water is boiled over medium heat.

Fourth, pot-stewed dishes

At this time, brine can be poured into various ingredients for pickling. Generally, a pot of brine needs to marinate a variety of raw materials, and it is inevitable to encounter some fishy things, so it is also important to handle and process the raw materials well.

Verb (abbreviation of verb) Preservation of brine soup

1. After marinating raw materials every time, filter to remove slag and skim off oil slick. Even if you don't use it, you should cook it every day.

2. It should be noted that after boiling, it is not allowed to stir and splash with raw water, so as not to cause brine deterioration.

3. In addition, the spice package should be replaced in time, because every time salt water is used, the taste will be weakened, and the more times it is used, the lighter the taste will be.