How to make braised vegetables that are not spicy?

Spicy stew is now the favorite of many young people. Every time I go back from get off work, my friends will buy a lot of spicy food and watch TV at home, drinking beer and playing games. Not to mention how cool it is. Have you ever thought of making your own spicy stew? Then feel the happiness that food brings to you. While enjoying the food, you will also have a sense of accomplishment. In the future, when you become proficient in skills, it will also be a very good idea to open a braised vegetable restaurant. So where to start with spicy stew? What should you do if you don’t know how to make spicy stew? Next, we will talk to you about how to make spicy stew.

1. Soup

Take 5 kilograms of pork ribs, 1 kilogram each of fresh pork skin and pork belly, 1.5 kilograms of pork keel, 1 clean old duck, pork chops, and pig trotters Wash 500 grams each, chop them into large pieces, blanch them, rinse them, put them in a stainless steel bucket, pour 50 kilograms of water, bring to a boil over high heat, then reduce to low heat for 3 hours, and filter out the soup.

2. Selection and processing of spices:

200 grams of pepper, cinnamon, 2 to 4 grass fruits, 100 grams each of angelica, paicao, and lingcao, fragrant Thirty grams of leaves, fifteen grams of amomum villosum, and ten grams of vanilla. Soak the spices in water for a while.

3. Boil the brine

Put 10 kilograms of rapeseed oil in the pot, heat it over high heat until it smokes, turn off the heat and let the oil drop to 40% hot, add the green onions. 500 grams each, 250 grams each of fluffed ginger and onion, 100 grams coriander stems, stir-fry over medium heat until the vegetables turn golden brown, then add 1.5 kg of glutinous rice cake peppers, continue to stir-fry over low heat until the pepper skin is dry. , add 1kg of fresh millet and pepper, continue to stir-fry over low heat until the spicy flavor comes out, use a strainer to remove all the residue and set aside. After filtering out the residue, put the spices into the oil, stir-fry over low heat for 15 to 20 minutes, then remove the spices, then put the spices and the residue filtered out in the previous step into a gauze bag and tie tightly, then Put 600 grams of Sanwu hot pot base ingredients into the oil, continue to stir-fry on low heat for 2-3 minutes, pour in 15 kilograms of the prepared soup, put in a gauze bag, bring to a boil over high heat, then reduce to low heat and simmer for 2 hours. Serve spicy stew. If you feel the spiciness is not enough, you can increase the amount of millet pepper when marinating.

After making the spicy brine, you can take out the ingredients, use a spoon to catch the oil on the surface of the brine, and pour it on the ingredients until the ingredients are submerged. The spicy stew produced in this way will be more delicious and have a richer aroma.

Guidelines on the technical knowledge of braised vegetables, learning how to make braised vegetables and more practical experience in braised vegetables, please pay attention to: Zhang Ji Xiang Lu

Sanwu hot pot base Zhang Jixiang Amomum villosum and Angelica dahurica

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