Ask the detailed method of canning Shaxian snacks in Fuzhou.

The specific production of the stew pot is a secret recipe, and the tastes of each family are different, that is, delicious. Probably, cut the beef and mutton into pieces, put them in a small pot and add some matching ingredients or herbs. Generally speaking, a few grams of angelica, salvia miltiorrhiza and grapefruit should be put in beef and mutton, especially mutton, to eliminate the smell of mutton, and also have the function of nourishing and health care. In addition, put two pieces of old ginger, a small amount of cooking wine and a small amount of salt, and add the remaining seasoning according to the taste of the guests when they are out of the pot. Stewing takes a long time. The traditional practice is to put the small cans neatly into the steamer and then put them on the honeycomb briquet stove. Generally, it starts at about 5 o'clock in the morning and ends at noon the next day. Six hours is definitely necessary. Gas burners are used in many places now. After that, just keep warm. You have to taste the saucepan yourself. Good cooking wine is very important.

By the way, it's not about the score. Do you think Coca-Cola will disclose its ingredients for no reason? On a larger scale, will Sichuan Opera announce the secret of changing face to the public at will? Besides, I don't have a special secret recipe myself. China's diet has a certain toughness, which generally changes according to the tastes of other places. For example, Sichuan cuisine boiled live fish, the taste of Fujian is definitely slightly different from that of Beijing and Henan. The general practice has been made clear above. If you want to make a taste suitable for Henan people, you can try to add a little seasoning yourself. Fujian people generally use cooking wine to enhance the taste, preferably Fujian old wine, but Henan people don't necessarily like it. One thing, however, is that the stew pot is characterized by clear soup. At least I haven't had a milk-flavored saucepan. Never add soy sauce. If you have eaten Shaxian snacks, you can observe them. There are many kinds of stews. Classic recipes include dried fish, dried squid trotters, stewed chicken with mushrooms, Dangshen black-bone chicken, Chinese angelica beef, medlar mutton, pork tripe and rabbit meat. Unlike Henan people, Fujian people don't like beef and mutton very much, and some people don't even eat it. Another thing to mention is that compared with Shaxian braised pot, Zhangzhou braised pot is also excellent, even better. Zhangzhou braised pot is biased towards medicinal diet, and every raw material is medicinal materials that worship poison and clear fire, nourish yin and tonify kidney. Buy a book and look it up yourself. Some names can't be named.

That's about it. I wonder if you are satisfied?