Method for making Chongqing pot-stewed vegetables

What is the practice of braised dishes in Chongqing?

Ingredients: trotters, chicken feet, beef, pork tripe, star anise, fragrant leaves, cinnamon, tsaoko, yellow sugar, ginger slices, salt, cooking wine, oil consumption and light soy sauce.

1. Wash trotters, chicken feet, beef and pork bellies with clear water and blanch them.

2. Prepare a big pot with a bamboo mat at the bottom to avoid burning the meat at the bottom.

3. Put the spices such as star anise, fragrant leaves, cinnamon and tsaoko into the residue bag and put it into the pot.

4. Put the main ingredients into the pot, put a piece of fat pork belly, and add yellow sugar and ginger slices.

5. Add clear water to the main ingredient, without marinating, and add appropriate amount of salt, cooking wine, oil consumption and light soy sauce. The fire boiled and became slow. The marinade varies with different materials, such as pork tripe for 35-45 minutes, beef for 40-50 minutes, chicken feet for 30 minutes, and pig feet 1 hour. Pick it up as soon as the time comes.

6. Turn off the fire after salting, and then soak these marinades in water for 20 minutes, so that the taste can penetrate completely and you can eat them.