Spicy and savory braising liquid, in terms of the formula, the main ingredients are various spices, with some fennel, star anise, Sichuan pepper, etc., which can be used to make different kinds of food. Because everyone’s taste is different, it is usually used to marinate things, especially to marinate meat with a strong smell to make it more flavorful.

Ingredients: 3000g stock, 1g mace, 1g fennel, 1g lemongrass, 3g star anise, 3g cinnamon, 1g bay leaves, 2g Sichuan pepper, 150g celery, 150g onions, 50g coriander, 100g green chili, 650g soy sauce, 10g salt, 30g monosodium glutamate, 20g sugar.

Preparation: 1. Wrap mace, fennel, lemongrass, star anise, cinnamon, bay leaves, and Sichuan pepper in cheesecloth to make a spice bag for later use; cut the celery into 5cm long pieces after removing the leaves; wash the onions and cut them into 5cm long, 0.5cm wide thick strips; wash the coriander and cut it into 5cm long pieces; wash the green chili and cut it in half. 2. Put the stock, spice bag, celery pieces, onion strips, coriander pieces, green chili, soy sauce, salt, and sugar in a pot, bring to a boil over high heat, then simmer over low heat for 1 hour. Add monosodium glutamate for seasoning and remove from heat, then filter out impurities.

Characteristics: The color is relatively light, and the flavor of the spices is light.

Application: Suitable for braising pork face, pork ears, pigeon, wild rabbit, beef, and more.

Dish example: Pasture grilled mutton face

Ingredients: 1 mutton face (about 1000g in weight), 50g lettuce leaves.

Seasonings: 25g minced garlic chili sauce, 5g cumin seeds, 2g cumin powder, 15g fine dried chili powder, 1g fennel powder, 10g sesame seeds and sesame oil, 5g ginger juice and celery minced, 20g roasted peanuts, wild su zi powder, and egg liquid, 30g starch and salt and pepper, 2000g salad oil and braising liquid.

Preparation: 1. Wash the mutton face, put it in the braising liquid, bring it to a boil over high heat, then simmer over low heat for 45 minutes and remove it; mix minced garlic chili sauce, cumin seeds, cumin powder, fine dried chili powder, fennel powder, wild su zi powder, sesame seeds, ginger juice, celery minced, salt and pepper, sesame oil, roasted peanuts, and egg liquid to make a pasture barbecue sauce. 2. Dry the mutton face with starch, and deep-fry it in 70% heated salad oil over high heat for 2 minutes. 3. Make a cross-cut through the inside of the mutton face to a depth of 2/3 of the total thickness, brush the pasture barbecue sauce evenly on both sides, place it in an oven at 280°C and bake over high heat for 3 minutes, then remove it and place it on a bed of lettuce leaves.

Characteristics: The mutton face is fragrant without a strong smell, salty and slightly spicy, with a rich cumin flavor.