What is the complete recipe for Sichuan braised dishes?

Braised dishes are a favorite food of many people, and as long as you have braising liquid and put in your favorite vegetables, you can braise anything you want to eat. However, although braised dishes are delicious, it is not recommended to eat too much. Eating too much braised dishes can cause great harm to human health. There are many ways to cook braised dishes. For those who like to eat braised dishes, the following is a detailed introduction to the methods of Sichuan braised dishes.

Sichuan stewed dishes recipes

Braised meat, also known as braised dishes, is a dish made by putting simply processed ingredients into a prepared stew and cooking them until cooked. Braised dishes are divided into red, yellow and white braised dishes according to their colors. There are braised dishes all over the country, but Sichuan braised dishes are the most famous. Among Sichuan braised dishes, red braised dishes are the most famous.

Red brine method and ingredients

1. Wash the pork bones, add cold water into the pot, add ginger, onion and garlic, bring to a boil over high heat, skim off the foam and add a few drops of white vinegar, turn to low heat and simmer for 2-3 hours, and set aside the bone soup;

2. Wash the prepared meat, blanch it in cold water to remove the fishy smell;

3. Pour a little oil into the pot, add rock sugar, and simmer slowly over low heat. When the bubbles in the pot turn from large to small, pour the meat into the pot and add a little soy sauce and stir-fry. Turn off the heat when the meat is evenly coated with sugar color.

4. Finally, put various spices into the spice bag, seal it and put it into the broth. Then add onion knots, ginger, rice wine, soy sauce, salt and other seasonings. Finally, add the fried meat and remaining sugar color into the broth pot and cook over low heat.

Spice recipe: 20g star anise, 8g cloves, 20g cinnamon, 50g tangerine peel, 20g galangal, 20g pepper, 15g fennel, 20g bay leaf, 15g licorice, 100g dried red pepper, etc.

In the process of braising dishes, special attention should be paid to the fact that each dish takes different time to cook, so you must always pay attention to whether the various ingredients are cooked through and pick them up in time, otherwise it will waste the materials and destroy the brine after they are overcooked. The brine used in braising dishes should be carefully preserved. It is best to heat and disinfect it every day, otherwise it will easily deteriorate. Also, care should be taken to prevent dust and mosquitoes and flies from falling into the brine.

Marinade recipe

1 pack of Sichuan-style marinated seasoning, 100 grams of old ginger, 150 grams of green onions, 100 grams of Shaoxing wine, appropriate amount of refined salt, 20 grams of cooking oil, 250 grams of rock sugar, and 5000 grams of water. The above ingredients are for one-time brine usage. The amount can be increased or decreased proportionally according to the number of brine products.

3. Preparation of brine

1) Crush the rock sugar, put vegetable oil and 100 grams of rock sugar in a wok on the fire, stir-fry until it melts and turns silver-red, then add 250 grams of water to make sugar color.

2) Add 5000g of water into the pot, put in ginger, scallion, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red tea color) and spice bag, cook over low heat (about 1 hour) until the aroma is overflowing and the marinade is ready for use.

3 ) The wrapped spice bags can be kept for next cooking, and the cooked brine can be used continuously. After each cooking, remove impurities and foam, skim off the floating oil, add salt to the clean brine and boil it, then put the brine into a ceramic brine tank for storage.

4) The next time you marinate, pour the marinade into the pot and put in the spice bag from last time to cook again. If the spice bag has been boiled many times and the marinade becomes turbid and has no fragrance, you should replace it with a new spice bag and marinade to maintain the quality of the marinade.

4. The role of brine

1) All animal ingredients must be blanched in water before being put into the braising pot to cook until they are flavored and soft. Regularly braising animal ingredients with strong flavor can improve the quality of the brine.

2) It is best to use separate brine for fresh-flavored ingredients (pork, chicken, duck) and ingredients with strong odors (beef, mutton, meat, intestines, tripe, etc.) to ensure the quality of the brine products.

3) It is best to use the brine for marinated bean products once and not reuse it.

4) Check the salinity, color, aroma and amount of the brine regularly, and add or replace it at any time to ensure the quality of the brine.

5. Storage of brine

The brine should be filtered out frequently to remove impurities to ensure cleanliness. It should be boiled when stored to remove excess grease and placed in a ceramic jar or enamel bucket (basin) without moving. If it is not used for a long time, it should be boiled frequently before storage.