How to make braised vegetables?

Really, really, really, I want to give myself an award for cooking after several years of cooking. This is my first time braised food. I’m very nervous and it’s fun!

Let me talk about my friend’s fair evaluation first: it is delicious, but not to the point of surprising one bite, but it is still delicious and tasty. Vegetarian dishes are spicier than meat dishes.

I think everyone’s cooking methods are actually different. I feel that there is no standard thing for cooking, so I will talk about my own method~

I use braised pork Ingredients package, but because I had too many ingredients, I added extra aniseed. Because 120g of Haoren’s marinade can marinate 3 pounds of ingredients. This is my first time buying a marinade package, so I can’t compare.

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Ingredients duck head, duck wings, duck feet, chicken gizzards, quail eggs, chicken wing roots, lotus root , potatoes, enoki mushrooms

Seasoning and marinade packets (for ingredients exceeding 3 kilograms, either use 2 packets of ingredients, or add additional seasonings yourself)

Group A seasonings: rock sugar, ginger, dried chili, Dark soy sauce, light soy sauce, sugar, salt

Group B seasoning: 1 star anise, 1 cinnamon bark, 2 bay leaves, appropriate amount of green and red pepper

Meat dishes with ginger slices cooking wine Blanch the quail eggs, take them out, and wash them with cold water. If you don't want to peel the quail eggs, let them cool, crush the shells a little, and soak the ingredients in group B in boiling water for 5 minutes. This can make the aniseed less bitter and stimulate the aroma. Pour in a little vegetable oil and fry. Make the sauce from the marinade package, add the seasonings of Group A and the soaked Group B, stir-fry a few times, add water and bring to a boil. Braise the meat dishes first and then the vegetable dishes. The stewing time is different. Pay attention to the time and add 30% braise. , soak for 70%, turn off the heat and soak for an hour and it will be delicious. If some water evaporates during the brine process, you can add some boiling water without adding salt, because the taste will be absorbed during the soaking process unless you add a lot of water.