Authentic marinade recipe, giving you authentic Sichuan flavor!

Braised food can be said to be very delicious. It is made from dozens of marinade ingredients, and all your favorite ingredients are braised in it. Especially when everyone gets together for a meal, drinking some wine and eating some braised food, it is so comfortable. Authentic braised food often comes from Sichuan, and the taste is something that others can never imitate. If you want to make some braised food at home, then the following recipe is definitely for you.

Sichuan style marinade recipe:

Recipe: 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.

Braised dishes can generally be divided into three categories: red braised dishes, yellow braised dishes, and white braised dishes. Sichuan braised dishes are the most common in the country, with red braised dishes being the main type and tasting the best. Well-known representatives of Sichuan braised dishes include: Xiangyafang, Bangbang Chicken Legend, Ziyan Baiwei Chicken, Wanchun Braised Dishes, Zuixiang Sichuan Braised Dishes, Koufuji, Bashiguan Braised Dishes, Chengdu Impression Braised Food, and Braised Sweet Skin Duck.

The production method is as follows:

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 on the fire first, then place them on the chopping board and gently break them up. Put them into the pot together with the 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. After boiling, use low heat to simmer until the aroma is overflowing. This is the fresh brine.