Excuse me, what's the fumigation pot for cooking braised dishes?

Wrong, hehe, finally found a question that no one can answer, haha.

Pot-stewed vegetables are made of marinade, which is the flavor of spices, such as Chaozhou brine sold in Shaxian snacks.

Smoked vegetables are cooked with spices, rice and red pond, not sugar. Oh, put them at the bottom of the pot and put a steaming rack on them. Put the cooked dishes on the steaming rack, which can be delicious or tasteless. Cover the pot, and slowly burn it with low fire, so that the brown sugar will produce a burnt taste after heating, and slowly heat it with rice and spices.

In addition, Hubei, Hunan, Sichuan, Guizhou and other places also have bacon, preserved fish and sausages, which are generally done in their hometown. sashimi

The meat is salted, dried, hung in the corner and smoked by burning leaves. It's a long time, but it smells good.