Tsao-ko
Braised Vegetable Dishes
Braised Pig's head
Spices of Four Seasons
Spices of Four Seasons Tsao-ko
Tsao-ko
10 Days Later
Star anise
Dawang, let's go.
Dawang, don't run so fast!
Amomum villosum Lour
Are you waiting for me, Dawang?
Grandma,
let's make the pig's head, shall we?
They are all dry.
Penji, come and get the pig's head.
Coming!
Grandma, I'm getting the pig's head.
Bro, you've got me the pig's head.
How much is it?
RMB 100.
Thanks.
Dawang, don't touch that.
Clean with boiling water
Ginger
Cooking wine
Tsao-ko
Amomum villosum Lour
Bay leaf
Fennel
Radix angelicae
Dried tangerine peel
Cassia bark
Kaempferia
Sichuan pepper
Chilies
Rock candy
Heat until the color turns brown
Dark soy sauce
Light soy sauce
Salt
Ginger
Shallot
Stew over high heat for one hour and a half
Stew over very low heat for half an hour
Pig brain
Braised Vegetable Dishes
Braised Pig's head
Dawang, meal is ready.
Grandma.
Have they arrived?
Yeah.
Grandpa, hurry up.
The braised meat tastes so good.
Grandpa, here's your favorite dipping chilies.
Dip it in here.
I almost forgot the pig brain.
Grandpa.
It's over cooked already.
It's for you, grandpa.
It has had much meat.
Uncle Ping, don't feed it any more.
It has eaten a lot tonight.
Store the spices in jars
Hello, everyone.
I'm Dianxi Xiaoge.
Today is the last episode
of the spices series.
I have picked three commonly used spices.
One of them is the tsao-ko.
It's grown by the root of tsao-ko trees.
These red bunches of fruits are very pretty.
The second one is star anise.
As the name indicates, it has 8 angles.
The third one is amomum villosum lour.
All three spices
play irreplaceable roles in our dishes.
For example, braised pork in brown sauce,
as well as the braised dishes I made in today's episode.
They all need these special
spices to help enhance the flavors.
If you want to watch some other video series,
welcome to comment down below.
I'll try my best to make more videos for you.
Thank you for subscribing to my channel -
Dianxi Xiaoge.
Bye-bye.