Authentic Sichuan stew recipe

Among the braised dishes from all over the country, Sichuan braised dishes are the most common type among the five-spice types. With its delicious and fragrant taste and soft texture, it has always been a local specialty food suitable for all ages. It is also clean, hygienic, can be stored for a long time and is easy to carry. We all know that the key to braised dishes is to prepare the braising liquid. Sichuan-style braising liquid is divided into red braising liquid and white braising liquid. The main difference between the two braising liquids is that an appropriate amount of rock sugar is added to the red braising liquid, which is suitable for braising light-colored ingredients.

1. Sichuan-style 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.

   2. 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.

   3. Sichuan-style brine preparation method

   1) Recipe

   25g star anise, 15g cinnamon, 15-25g fennel, 10g licorice, 10g cinnamon bark, 3-5g cabbage, 20g pepper, 10g Amomum villosum, 5g cardamom, 15g tsaoko, 5-15g cloves, 100g ginger, 150g green onion, 100g Shaoxing wine, 350-500g rock sugar, 15g MSG, 350-500g refined salt, 5000g fresh soup, 50g refined oil, 2 gauze bags

   2) Modulation

   Divide star anise, cinnamon, fennel, licorice, Sanguisorba officinalis, cabbage, pepper, amomum villosum, cardamom, grass fruit, cloves, etc. into two portions, put them into loose gauze bags and tie the bags tightly with thin ropes; wash and smash the ginger; wash and clean the green onions including the roots and tie them into a knot. Roast large pieces of rock sugar over the fire first, then break them up lightly on a chopping board, put them into the pot together with refined oil, stir-fry over low heat until it turns dark red, then add 500 grams of boiling water and stir well to make sugar color. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and scallion, adjust the salt, MSG and sugar color, then add the spice bag, bring to a boil and then simmer on low heat until the aroma is overflowing, then it will become fresh brine.