What seasoning do you need to cook a pot-stewed dish?

If you want to braise pork, you can choose star anise, cinnamon, fennel, pepper, dried pepper, tsaoko, clove, geranium, kaempferia kaempferia, Amomum villosum, licorice, red dates, hawthorn, dried tangerine peel and ginger. Then add rock sugar, cooking wine, onion, garlic, soy sauce, prepare marinated vegetables, and precautions when preparing marinated sauce. ① The dosage of spices, salt and soy sauce should be appropriate: there are too many spices, and the finished product has strong taste and dark color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make cooked food tight, Sichuan-style brine is one of the most exposed in our lives. Its formula, everyone's dosage is different. Today I'm going to introduce Sichuan-style brine. Usually put some medicinal materials in it. You can also make a reference.

Food handling is very important, some people may not care, but a pot of new brine can't be eaten if the food is not handled well, such as pig's trotters, and a big stench will come out if it is not handled well. Pepper, Gan Song, fennel, Amomum villosum, Amomum villosum, fragrant leaves, clove, mother clove, galangal, ginger, citronella, licorice, tsaoko, etc. Many famous recipes are made of twenty or thirty kinds of spices. First of all, if you want to make the braised dishes delicious, the raw materials in the early stage must be marinated, especially when the marinade is new. The raw materials pickled in the early stage have different flavors, which can increase the bottom taste of raw materials and remove the fishy smell.

However, the product is fat but not greasy, and its umami, fragrance and salty taste are quite palatable, which is deeply loved by local people. So how are these seasonings used? Let's see what they do in salt water. Salt is the king of all tastes! ! Salty, salty, only salty. Any dish is short of salt, and no amount of seasoning will help. Pot-stewed vegetables would rather be salty than too light. Therefore, before pickling large pieces of meat products, it is necessary to marinate them, so that the dishes have enough bottom materials, and pay attention to the use of small materials, such as ginger, onion, onion and garlic with roots. These small ingredients are fried with salad oil and then put into brine. Cooking wine is also an important seasoning to remove fishy smell and enhance fragrance, and the dosage is large.