Pot-stewed vegetable is a dish made of raw materials after preliminary processing and blanching in prepared marinade. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan bittern is the most common in China, mostly red bittern taro, with the best taste.

Sichuan-style pot-stewed dishes have been recognized by the masses since their formation, which is beyond the reach of other cooking methods.

Advantages and after thousands of years, enduring. Pot-stewed vegetables are not a single cooking method, but a combination of cooking (heating) and seasoning. Because the requirements of braised dishes are better than other hot dishes, it has won the enthusiasm of many friends since its birth.

Pursuit, especially some housewives who can't cook. His characteristics are very obvious.

Liao ribs pot-stewed dishes can be described as a must, which can be summarized into five characteristics:

First, the selection of materials is fine and the formula is unique. Most of the seasonings used are

The Chinese herbal medicines used in the workshop of Lu San Guo Zhi are very elegant.

Second, sweet and salty, suitable for both north and south;

Third, pay attention to the original flavor, and never add any chemical raw materials or additives during the marinating process;

Fourth, the calories are enough, the materials are hard, the vegetables are soft and easy to digest. The color of pot-stewed vegetables is controlled by the temperature, so the color of pot-stewed vegetables is natural and clean, which can arouse people's appetite at a glance;

5. High protein, low fat and rich nutrition. In the process of marinating in liao ribs, the blood and fat should be removed first, so the marinated vegetables are not greasy at all and will never stick to hands.