Homemade brine or brine packets Appropriate amount
Potato (potato) 1 Kelp Appropriate amount
Konjac Tofu piece Triangular Tofu A few pieces
Soaked tofu A few pieces Pigskin A few pieces
Ringpi (fried pig skin) piece Sweet Sausage (Qian Wufu) Two sticks
Eggs Several Fungus (large pieces) Appropriate amount
Vegetables Appropriate amount Dip in water: soak radish (sweet/sour) Appropriate amount
Dip in water: paste chili noodles Appropriate amount Dip in water: mince the roots of the ears Appropriate amount
Dip in water: pepper noodles Appropriate amount Dipping water: soy sauce and vinegar Appropriate amount
Dip in water: minced garlic and chopped green onion Appropriate amount Dip in water: sesame oil or pepper oil Appropriate amount
How to make braised food Guiyang snacks: Illustration of how to make braised vegetables/braised food 1

Step 1

Ingredients preparation: Blanch kelp, soaked tofu, konjac tofu, ring bark, fungus, vegetarian kidney flowers and other ingredients into cubes or slices to remove odor and clean them. Eggs, potatoes, sweet sausages, etc. are cooked in advance, and the hard-boiled eggs are peeled to enhance the flavor. Guiyang Snacks: Braised Vegetables/Braised Food Recipes Illustrated 2

Step 2

Make the brine: If you don’t have old brine at home, just use the brine bag and add water to cook it to taste. I recommend the Erjie brand red brine bag from Sichuan. It is easy to use and tastes good. It tastes much better than the brine from the food stall. After the brine is tasted, Test to see if the saltiness is enough; if not, add salt; Mine is the extra after stewing chicken and pig head meat in my own brine. It’s good not to waste the flavor. Add the ingredients that need brine to soak in the flavor: first put the ingredients that are not easy to cook and need to be soaked for a long time, such as kelp and konjac. Tofu, etc., and then add cooked potatoes, triangles, tofu, eggs and other ingredients. It will not break when you turn it over and the soup will be mixed. After boiling, reduce the heat to low and simmer for a while, then turn off the heat in about ten minutes. Guiyang snacks: Illustration of braised vegetables/braised food 3

Step 3

Soaking and flavoring: If you eat it in the afternoon, it is recommended to prepare it in the morning and leave it there to wait for the marinated soup to slowly absorb the flavor of the ingredients; if you eat it in the evening, it is recommended to prepare it at noon. Guiyang Snacks: Illustration of Braised Vegetables/Braised Food 4

Step 4

make dipping Guiyang snacks: Illustration of braised vegetables/braised food 5

Step 5

Prepare for dipping: cut into cubes and beat into powder Guiyang snacks: Illustration of braised vegetables/braised food 6

Step 6

Add seasonings for dipping, optional: fried soybeans, crispy minced garlic, minced coriander, fermented bean curd, small pepper rings, etc., depending on your taste. Guiyang Snacks: Braised Vegetables/Braised Food Recipes Illustrated 7

Step 7

Prepare to serve: Before eating, boil the stew again for a few minutes to reheat the cooled ingredients. Add ingredients that cannot withstand cooking, such as vegetables, croquettes, etc., and serve. Guiyang snacks: Illustration of how to make braised vegetables/braised food 8

Step 8

Start eating: According to the custom of food stalls, you will use scissors to cut ingredients that are too large into small pieces, which will enhance the flavor; you can pour dipping water on the braised food, which feels more like feasting on childhood snacks on the street. Braised food cooking tips

1. Recommended vegetables: Lotus white (cabbage), lettuce tips, baby cabbage, fungus, etc.; 2. Recommended other braised ingredients: rotor meat (pork shank braised in advance), braised chicken legs, braised tripe, braised pig ears, braised fat intestines, sweet potato starch, etc. 3. Note: Once the brine is used up, it cannot be used again, because tofu and eggs are easy to spoil the brine, and the taste of other meat dishes will not be strong enough.