How to color pot-stewed vegetables

The coloring method of marinated vegetables is as follows: pour rapeseed oil into a pot, heat it, add lard to melt it, stir-fry rock sugar with low fire when the oil temperature is 60% hot, take the brine out of the pot, and soak the marinated vegetables in the brine after cooling.

1. Prepare star anise, cinnamon bark, pepper, fennel, clove, fragrant leaves, white pepper granules, cardamom, Siraitia grosvenorii, angelica dahurica, dried tangerine peel and dried pepper, wash them and soak them in clear water for fragrance.

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Second, cut off the duck's paw and clean the duck neck for later use.

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Third, duck feet and duck necks are blanched in water for later use.

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Fourth, pour rapeseed oil into the pot, heat and melt lard.

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When the oil temperature is 60% hot, the rock sugar will turn to a small fire and stir-fry the sugar color.

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Six, clear soup, cold soup, duck feet, duck neck, marinated medicine bag, onion knot, ginger slices, boil over high fire.

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After 7.30 minutes, take out the duck neck and let it cool. /kloc-After 0/hour, take out the duck's paw and let it cool.

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Eight, the brine is taken out of the pot, and the duck feet and duck necks are soaked in the brine for 3 hours after being cooled.