Qiu authentic Sichuan style pot-stewed meal formula

List of ingredients: ginger, spices (star anise, cinnamon, fennel, orange peel, etc. ), pepper, pepper, sugar, pot-stewed seasoning, soy sauce.

1, prepare spices, heat a wok, add spices, peppers and prickly ash, stir-fry until fragrant, and turn off the heat.

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

3. Heat the wok, put a little oil, hold the wok and shake it 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 then pour it into the water.

5. Cook over high fire, add ginger and spice packets, add appropriate amount of soy sauce after the water is boiled.

6, stir-fry the sugar color, put the sugar color into the salt water after stir-frying, this is the color and seasoning. Sugar-colored method: put sugar into a 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 pickle (take duck feet as an example here), boil it in clear water, add ginger slices, cook wine, put it in duck feet for four or five minutes, and then pick up the duck feet and put them in cold water.

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

Extended data

Sichuan pot-stewed

Braised vegetables can generally be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan bittern is the most common in China, mostly red bittern with the best taste. The famous representatives of Sichuan pot-stewed dishes are: liao ribs, Xiangyafang, Bangbangji Chuanqi, Baiwei Chicken, Wanchun pot-stewed dishes, Zuixiangchuan pot-stewed dishes, Koufuji, Bashiguan pot-stewed dishes, Chengdu Xiang Ying pot-stewed dishes, pot-stewed sweet-skinned ducks and so on.

References:

Baidu encyclopedia-Sichuan pot-stewed