Pot-stewed vegetables are one of the cooking methods of Sichuan cuisine. It is a widely used method of Sichuan cold dishes. A variety of spices are added to the seasoning to make brine, and the raw materials are roughly processed into brine to make vegetables, which are suitable for meat, poultry game, aquatic products, vegetables, bean products and other raw materials.
Marinated sauce is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spice for making brine. The marinade is rich in flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Brine is made by boiling brine in a brine pot with water. Different bittern formulas can make bittern with different flavors.
There are hundreds of spices mixed with marinade in the market, and the common ones are star anise, cinnamon, pepper, Gan Song, fennel, cardamom, nutmeg, Amomum villosum, fragrant leaves, clove, mother clove, galangal, southern ginger, citronella, licorice, tsaoko and so on. Spicy duck neck marinade is made from 28 spices by a good pyrometer.
Liao ribs concentrated marinade is the representative work of Sichuan-style marinade. It combines the strengths of many families, and is made by Liao's unique classic family-handed techniques, such as steaming, boiling sugar juice and cooling. It is not only delicious, clean and hygienic, but also convenient to use and unique in flavor, which is deeply loved by consumers.