Pot-stewed vegetables refer to dishes made by blanching raw materials with marinade prepared in advance after preliminary processing. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen. Sichuan bittern is the most common in China, and the representative of Sichuan bittern, such as the old bittern in Liao ribs, is mainly red bittern.
The key to making pot-stewed flavor is the preparation of brine, and different traditional Chinese medicine spices can be made into different flavors of brine. There are several kinds of spices used to make lo-mei in the market, such as star anise, cinnamon bark, pepper, Gan Song, fennel, cardamom, Amomum villosum, fragrant leaves, cloves, mother cloves, galangal, ginger, citronella, licorice, Amomum tsaoko, dried tangerine peel, pepper, Ziyun, scorpion, earthworm, Siraitia grosvenorii and red. Spicy duck neck brine is made from 28 spices.