1. Making bittern

A formula

Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 11g rhizoma anemarrhenae 11g glucomannan 3 ~ 5g pepper 21g Amomum villosum 11g Amomum tsaoko 15g clove 15g ginger 111g scallion 151g Shaoxing wine 111g rock sugar 351 ~ 511g. Divide star anise, cinnamon bark, fennel, licorice, rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove, etc. into two parts, respectively put them into loose gauze bags and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.

2? Bake large pieces of rock sugar on the fire first, then put it on the cutting board and break it gently, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 511 grams of boiling water and stir it evenly, that is, it becomes sugar color.

3? Put the pot on fire, add 5111 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is the fresh brine.

three issues that need attention

1? When frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2? Generally, monosodium glutamate is not added to the brine prepared by traditional methods. However, due to the lack of umami flavor in most fresh brines and the increasing demand for umami flavor in recent years, monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 161℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 115℃.

3? Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, licorice can no longer be added. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine.

4? Clove contains eugenol, which has a strong taste, so the dosage can be adjusted according to the specific situation. Generally speaking, the amount of clove in 5111 grams of fresh soup should be controlled between 5 and 15 grams.

5? Green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught to the author by an old master who has been making brine for many years.

6? The above bittern formula is brown-red with sugar color, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.

II. Use and storage methods of brine

I. Use of brine

1? All animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp decrease in brine, thus causing the dishes to taste too salty.

2? A pot of good brine should always be marinated with animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason.

3? Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "in the water" with cattle, mutton and various animals with strong odor? For example, brine is used separately as raw materials of fat sausage to ensure the quality of brine and marinated dishes.

4? In the process of use, we should always check the color, fragrance, salinity of brine and whether the soup is sufficient. Once we find that some aspects are reduced, we should make up for them in time, which is what we often say.

custody of the second brine

1? After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine.

2? After repeated use of brine, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to the boiling brine. This is to use protein's adsorption and coagulation to absorb the impurities in the brine, so as to make the brine clear. If you are particular, you should use lean meat to clean the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the fresh flavor of brine.

3? The floating oil in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much oil will easily deteriorate the brine? Caused by oxidative deterioration of fat.

4? When the brine is not used, it should be boiled and put into an enamel bucket to let it cool naturally, and don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage.

The above is just my experience in making Sichuan-style brine. However, cooking is a subject of change, so readers should flexibly master the materials and preparation methods of Sichuan-style brine according to specific conditions, so as to prepare satisfactory brine.

the food ingredients are pork belly 611g, clear oil 251g, star anise 25g, cinnamon 15g, fennel 15-25g, licorice 11g, rhizoma anemarrhenae 11g, fermented grains 3-5g, pepper 21g, Amomum villosum 11g, Amomum villosum 5g, Amomum Tsaoko 15g, clove 5-15g, ginger 5111g. Formula of bittern medicine bag: star anise, cinnamon, fennel, licorice, rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko and clove.

Brine making

1. Divide the prescription of bittern medicine bag into two parts, put them into loose gauze bags respectively and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots. 2. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 511 grams of boiling water and stir it evenly, that is, it becomes a sugar color. 3. Put the pot on fire, add 5111 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine. Attention: 1. When frying the sugar color, it must be fried slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter. 2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 161℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 115℃. 3. Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, licorice can no longer be added. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine. 4. Clove contains eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the amount of clove in 5111 grams of fresh soup should be controlled between 5 and 15 grams. 5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. 6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.

braised pork making

1. Prepare a clay pot. You can't use metal containers to make braised pork. You should cook braised pork in clay pots, and the meat to be braised should be treated with water first. 2. Add the brine in front to drown the meat, then add soy sauce (not much at first, depending on the color of the meat, mainly for color matching), half a catty of clear oil (oil must be added, otherwise the marinated meat will be like boiled water), and appropriate amount of salt. Put the marinated medicine bag in, and after the fire boils, cook it with low fire. 3. Because there is rotten meat in the medicine, you can't cook it hard. For example, 1 hour is enough for beef, and the time for other meats can be shorter. Stick the meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish the meat in a boiling pot before leaving the fire, for cold pot fishing will spoil the soup. 4, a pair of medicine can be marinated many times, until it feels tasteless or the taste of the medicine is weak, take out the old medicine bag and replace it with a new medicine (pay attention to changing the medicine and not changing the soup). Cook meat several times a year without changing soup for 3-5 years. The older the better. Attention when using: 1. Pork, fresh and fragrant raw materials such as chicken, duck, goose and rabbit should be "in the water" with cattle, mutton and various animals with heavy odor? For example, brine is used separately as raw materials of fat sausage to ensure the quality of brine and marinated dishes. 2, in the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient, etc., once found to be reduced in some way, it should be made up in time. [1]

making several kinds of special braised pork

large, medium and small

simple method of frying braised pork in fragrant sauce

raw materials: 211g of pork belly, 11g of ginger, 11g of garlic and 11g of onion. 2 bottles of brine, 11 grams of XO sauce, and grams of sesame oil.

production process:

1. Boil the brine, wash the pork belly, cut it into large strips, put it in the brine until it is cooked, take out the slices, mince the ginger and garlic, and cut the onion.

2. Add oil to a wok, add ginger and garlic, stir-fry the wok with braised pork until golden brown.

3. When the braised pork is fried to golden brown, add XO sauce and chopped green onion, stir-fry for several times, and pour in sesame oil.

the method of braised pork-

1, a catty of beautiful pork belly, cut into thin slices for later use

2, add oil in a wok, heat the oil, add garlic slices and a little pepper to saute until fragrant, then add pork belly and stir fry

3, add an octagonal, a tsaoko, a piece of cinnamon, and pour some soy sauce, salt and cinnamon.

Braised pork with rotten lotus leaves

Ingredients: pork belly with skin, lotus leaves and tofu marinade

Ingredients: brown sugar, salt, oil and soy sauce

Practice:

1. Wash pork belly and cut it into pieces (about 11 cm *11 cm square)

2. Mix tofu marinade, sugar and soy sauce.

3. Boil the water, blanch the meat first, then put soy sauce on the skinned side after taking it out, burn the oil pan, and fry the washed and diced pork belly. (It's better to change color than burn it.)

4. When the meat is cold, cut it into thin slices, and wipe the prepared sauce between every two pieces.

5. Wash the lotus leaves, spread them in a bowl and put the meat on them. Steam in the pan. After cooking, just put it on a plate with lotus leaves.

Rotten braised pork

Ingredients: pork belly, without peeling, washed and cut into pieces, a bottle of yellow wine (the size of a common wine bottle), 34 grains of star anise, some pepper, soy sauce, soy sauce, sugar and ginger slices

Practice:

1. When the oil is hot, put the ginger slices in a little stir-fry, and then add the meat to stir-fry. It takes a long time to stir-fry the meat, mainly to let the oil out of the meat. Stir-fry for about 8 minutes until the meat looks slightly elastic. But don't let the meat burn.

2. Put the meat on one side of the pot, add the star anise and pepper, continue to stir fry for about 1-2 minutes, and then add about two tablespoons of sugar. About two or three tablespoons soy sauce. A certain amount of soy sauce depends on the color. Stir-fry for a while after all the materials are put away

3. Pour all the meat and materials stir-fried in the iron pot into the earthen pot, and pour in a bottle of yellow wine, or take the amount of yellow wine as the standard

4. Heat the earthen pot on the fire, turn off the fire and cook slowly, which takes about 1 to 1.5 hours. After cooking for about half an hour, turn it over from time to time

5. Just wait until the soup is thick.

Another way

Buy the meat, wash it, cut it into matchbox size, and stir-fry it in a hot pot until there is no water, and it is best to get oil.

first, add a large piece of rock sugar (white sugar will do), stir-fry slowly, and then add some soy sauce (to emphasize the color) when all the sugar melts and the meat is shiny. Stir well, so that every piece of meat is evenly wrapped in soy sauce.

At this time, throw a chopped ginger, a whole chopped onion, four or five cloves, one or two star anise into the pot, casually pull it, make some wine, add water and have fun without meat.

turn on a big fire, bring it to a boil, then turn it to a small fire, cover it, and stew it for less than an hour. The water in the pot is almost dry, so you can fill it out. Taste it first. If it's sweet and salty, collect the soup and put it on a plate.