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Pot-stewed vegetables refer to dishes made by blanching raw materials with marinade prepared in advance after preliminary processing. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. Sichuan bittern is the most common in China, and the representative of Sichuan bittern, such as the old bittern in Liao ribs, is mainly red bittern.

The key to making pot-stewed flavor is the preparation of brine, and different traditional Chinese medicine spices can be made into different flavors of brine. There are several kinds of spices used to make lo-mei in the market, such as star anise, cinnamon bark, pepper, Gan Song, fennel, cardamom, Amomum villosum, fragrant leaves, clove, mother clove, ginger, citronella, licorice, tsaoko, dried tangerine peel, pepper, Ziyun, scorpion and earthworm.

Siraitia grosvenorii, Myrica rubra, Jade Fruit, Rapeseed, Radix Angelicae Dahuricae, Senecio scandens, Chinese herbal medicine, Cao Ling, Flos Magnoliae, Ramulus Cinnamomi, Radix Aucklandiae, Lignum Aquilariae Resinatum, Radix Angelicae Sinensis, Fructus Aurantii, Cumin, Glycyrrhrizae Radix, Rhizoma Kaempferiae, Radix Arnebiae, Ginkgo, etc. Spicy duck neck brine is made from 28 spices.

The following points should be paid attention to in the preservation of marinade:

1, skim off the oil slick and foam oil slick. 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.