How to make delicious stewed food

We all know that braised dishes are delicious, but they are not easy to make. The key to delicious braised dishes lies in the preparation of the braising liquid. Therefore, if the braising liquid is authentic, the taste of the braised dishes will definitely be good. Many ingredients need to be added when making brine, many of which are medicinal herbs. The recipe of the marinade is particularly particular, and there are some strict procedures in its preparation. Therefore, if you want to make delicious braised dishes, you must put some effort in the preparation of the marinade.

1. Brine making formula

25 grams of star anise, 15 grams of cinnamon, 15-25 grams of fennel, 10 grams of licorice, 10 grams of Sannai, 3-5 grams of sweet cabbage, 20 grams of pepper, 10 grams of Amomum villosum, 5 grams of cardamom, 15 grams of grass fruit, 5-15 grams of cloves, 100 grams of ginger, 150 grams of green onion, 100 grams of Shaoxing wine, 350-500 grams of rock sugar, 15 grams of MSG, 350-500 grams of refined salt, 5000 grams of fresh soup, 50 grams of refined oil, and 2 gauze bags.

2. Modulation

1. 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 tie the green onions with the roots.

2. Roast large pieces of rock sugar over the fire first, then place them on a chopping board and gently break them up. Put them into the pot together with refined oil, stir-fry over low heat until they turn dark red, then add 500 grams of boiling water and stir well to make sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, 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.

3. Precautions for making stewed dishes

1. The preparation of brine is the most complicated part of the production process of braised dishes. Every chef has his own unique formula and proportion. In addition to the common rock sugar, star anise, cinnamon, fennel, galangal, cardamom, grass fruit, cloves and bay leaves, the brine recipe also contains amomum villosum and lemongrass to enhance the aroma. 2. In order to ensure the color of the braised dishes, add freshly fried sugar color every time you put them in the pot to stew. 3. Another key is to control the heat. The flavor and degree of doneness are the most difficult to control. It is recommended not to blanch the meat too much during the first blanching, with the principle of removing all the blood. 4. For pork products, generally they are braised until they are 70% done and then soaked for two hours. Offal ingredients need to be soaked for even longer, up to several hours. The skin of poultry is easily broken, so generally soaking for an hour is enough. Different types of meat products have different fishy smells, so it is best to marinate them separately so that the flavors do not affect each other.