Let's start with a friend's pertinent comment: delicious, but not to the point of stunning, but still delicious, delicious, vegetarian dishes are hotter than meat dishes.
I think everyone actually does it differently. I don't think there is a standard thing in cooking, so I'll just talk about my own practice.
I used a marinade bag, but because there were too many ingredients, I added more ingredients. Because Haoren 120g marinade can marinate 3 Jin of ingredients, it is the first time for me to buy a marinade bag, and there is no comparison.
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Ingredients: duck head, duck wings, duck feet, chicken gizzards, quail eggs, chicken wings, lotus roots, potatoes and Flammulina velutipes.
Seasoning marinated bag (2 bags for ingredients over 3 kg, or add extra seasoning yourself).
Group A seasoning: rock sugar, ginger, dried pepper, soy sauce, soy sauce, sugar and salt.
Group B seasoning: star anise 1, cinnamon 1, 2 pieces of fragrant leaves and appropriate amount of green pepper.
working methods
Remove the meat and vegetables with ginger slices and cooking wine and wash them with cold water. If you don't want to peel quail eggs, let them cool and crush them slightly.
Boiling in boiling water for 5 minutes can reduce the bitterness of fennel and increase its flavor.
Pour in a little vegetable oil and stir-fry the sauce wrapped in marinade, add the seasoning of group A and the seasoning of group B, stir-fry for a few times and add water to boil.
Pickled vegetables first, then pickled vegetables. The curing time is different. Pay attention to the cooking time.
Marinate for three minutes, marinate for seven minutes, marinate well, turn off the fire and soak for an hour, and it will be delicious. If there is water evaporation in the process of brine, you can add some boiling water without salt, because it will also absorb the taste when soaking, unless you add a lot of water.