1 the amount of spices, salt and soy sauce should be appropriate: too much spices will make the finished product strong in taste and dark in color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the flavor of the dishes is not outstanding. Too much soy sauce, the finished product is black and ugly; Too little soy sauce is not delicious enough. ?

2 Selection of raw materials: Do not use soy sauce or other colored condiments for yellow gravy and white gravy, and do not use easily faded spices.

Don't cook the marinade in advance, but make it now, to avoid the aromatic smell in the seasoning from evaporating in vain, saving fuel and time.

After animal raw materials are slaughtered, excess wool and dirt must be removed. The intestines should be washed with refined salt and starch. The tongue and abdomen should also be slightly scalded with boiling water, and the white membrane should be scraped off with a knife.

Second, preliminary knife processing: cut the meat into pieces of about 250 ~1000g; The intestine is cut into segments about 45 ~ 60 cm long; Cut the liver into 500-600g pieces; Cut the tripe into pieces of about 1000g; Other internal organs have not changed. Poultry meat and dried tofu don't need to be changed.

Third, blanching treatment All animal raw materials that need to be marinated must be blanched before they can be used for marinating.

Otherwise, the fishy smell and blood stains in the raw materials will be mixed into the marinade, which will make the marinade taste worse, porridge-like, easy to ferment, blister and deteriorate, and difficult to preserve. The dishes made by putting the raw materials directly into the pot without blanching are covered with blood foam, which is not beautiful and tastes bad. ?

Bleaching treatment is to put the raw materials into a clear water pot, blanch until the growth stops, and take them out and wash the decontamination foam with clear water. If the raw materials have strong odor, such as onion knots, ginger slices, cooking wine, etc. Can be properly added to the pot.

The marinade marinated in dishes should be preserved for the next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients.

Extended data:

1. Skim off oil and foam. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container.

3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.

5. Add raw materials. Seasoning packages are usually used only twice and should be replaced. Other seasonings should be marinated once, that is, added once.

References:

Baidu encyclopedia-Sichuan pot-stewed meal