Maocai, is to put all kinds of vegetables: bean sprouts, lotus root slices, tofu, vegetables and so on. Put it in a "hat" woven with bamboo and cook it in a pot of spicy old soup.

The soup stock here has the following methods.

That is, stewed chicken, ribs or pork soup, spices such as pepper, aniseed, pepper, cinnamon, Amomum villosum, beans, clove, dried tangerine peel, tsaoko, fennel, kaempferia kaempferia, cinnamon, fresh ginger, salt and sugar should be added. It is best not to add onions, garlic, soy sauce, brown sugar and other seasonings to facilitate the preservation of the soup. The varieties of the above seasonings can depend on the market situation, and they are not indispensable, but the commonly used seasonings account for more than half. The amount of seasoning depends on the amount of main ingredients, which is the same as the general stew. Seasonings that are not easy to pick out should be wrapped in gauze. Cut the main ingredients into small pieces, wash them, put them in a pot, add seasoning and water (slightly more than normal), cook the main ingredients, then take out the meat to eat, and pick out the seasoning.

Put the soup in an enamel pot, cool it and store it in the refrigerator. When stewing chicken, meat or ribs for the second time, take it out and pour it into the pot, add the main ingredients and the above seasonings (the dosage is halved), and then add an appropriate amount of water (the amount of water depends on the amount of soup stock, but the total amount is slightly more than the normal amount). After the main ingredients are stewed, keep the soup according to the previous method. Repeatedly, you can get the "soup stock"