32 herbs in the recipe of halogen medicine

In life, the most important thing when we cook is the addition of seasoning, because if the amount of seasoning is controlled well, the taste of the dish will be particularly delicious. For some foods with soup, their taste depends on the taste of the stew. Stewing things requires great skills, and the soup is the most important, because only when the soup is well seasoned can it be flavorful. So what are the 32 medicinal ingredients in the stew recipe?

Sichuan brine can be divided into spicy brine and five-spice brine, which are further divided into red brine and white brine. Red brine is usually used more frequently and the range of ingredients for brine is also wider. White brine is relatively less used and is generally used in Sichuan cuisine to make mixed dishes, such as mixed husband and wife lung slices.

1. Spicy stew recipe:

2. 400 grams of star anise, 250 grams of fennel, 200 grams of galangal, 200 grams of cinnamon, 50 grams of grass fruit, 20 grams of white cardamom, 25 grams each of tangerine peel and hawthorn, 30 grams of Sichuan pepper, 200 grams of dried chili pepper, 300 grams of ginger, and 1000 grams of spicy oil. (25 catties of water)

3. Recipe of Spiced Sauce:

4. 500 grams of star anise, 400 grams of fennel, 250 grams of galangal, 300 grams of cinnamon, 50 grams of white cardamom, 100 grams of grass fruit, 20 grams of licorice, 10 grams of vanilla, 50 grams of hawthorn, 30 grams of pepper, and 10 grams of dried ginger. (25 catties of water)

Note: 1. When making brine, use less cloves and vanilla. If you use too much cloves, the brine will be astringent and dark, while if you use too much vanilla, the medicinal taste will be stronger.

2. Before making the brine, the spice packets should be blanched in water for 5-10 minutes. This will remove the herbal smell and integrate the aroma of the spices. 3. One packet of spices can be used for braising 3-4 times, and each time it should be stored in the refrigerator.

3. When braising beef, you should increase the amount of fennel, pepper and cardamom, or you can make a separate pot of beef brine.

Sichuan marinated medicine recipe:

1. 5 qian of Sannai/ 1 liang of star anise/ 5 qian of fennel/ 1 liang and 5 qian of fragrant pine/ 5 qian of dried tangerine peel/ 5 qian of angelica/ 1 liang of cold ginger/ 5 qian of clove/ 1 liang of Guangxiang/ 5 qian of cardamom/ 1 liang of fire stem/ 3 qian of cinnamon/ 2 liang of cassia tip/ 3 liang of Sichuan pepper/ 1 liang of pepper/ 5 qian of Amomum villosum/ 1 liang of hawthorn/ 1 liang of lithospermum/ 4 liang of rock sugar/ 5 qian of licorice/ The recipes of marinated medicines are usually found in dry goods stores. The method of using the marinated medicine is to first wrap a dose of marinated medicine with gauze, put it into the pot with the ingredients required for different products, add oil, rock sugar and dark soy sauce to make the marinade, and then marinate it into various marinated products.

2. 15g of Sannai, 20g of star anise, 30g of Amomum villosum, 20g of Angelica dahurica, 20g of Paica oleracea, 10g of Nardostachys grandiflora, 20g of Bay leaf, 15g of Fennel, 15g of Clove, 20g of Cardamom, 10g of Tangerine peel, 20g of Tsaoko, 10g of White Pepper, 20g of Cinnamon, 20g of Vanilla, 20g of Thyme, 50g of Ginger, 15g of Sichuan Peppercorn

Preparation method: Wrap various medicines with gauze, add 100 grams of clear oil and fry them, add 200 grams of ice pond, simmer on low heat, add appropriate amount of dark soy sauce, salt and water, add the marinade medicine and simmer for a few minutes, then pick it up and marinate the meat.