Method of braised pork and marinated vegetables:

1. Brine production:

Put the marinade in a gauze bag and tie the bag tightly. If there is no old brine, you need to cook the bone soup with chicken bones and pig bones first. The method is as follows: take 5 kg < P > tube bones and add 11 kg of water (the tube bones need to be rinsed for 1 hour to remove blood, cleaned and broken), boil for 5-8 hours, then take out the head of the bone < P >, put it into a marinade bag, add water to 51 kg, add appropriate amount of coriander, pepper and ginger, boil for about 1.5 hour, and then boil for about 1.5 hour.

adjust the color of the marinade with sugar (see below for the preparation method), and then add 251g of cooking wine with proper amount of salt, sugar and monosodium glutamate.

method of making sugar color: put 1.5 taels of salad oil into a pot and heat it with low fire, add 2 taels of white sugar and stir-fry until it is dark red and white bubbles just appear, and immediately add water

1.5 catties to make it into sugar color. Add 31-51 kg of water to the above prepared marinade, and 71-81 kg of raw materials can be marinated, so the marinade package should be changed again.

second, curing: raw materials to be cured:

the curing method of large pieces, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail, hoof and so on, are collectively referred to as large pieces. First, wash the raw materials

and set them aside. Take 21 kg of water, add 11 g of Zanthoxylum bungeanum, 5 g of Senecio scandens, 251 g of cooking wine and 751 g of salt (if the temperature is too low, Zanthoxylum bungeanum and Senecio scandens need to be boiled in water < P > and then poured into a pickling tank), and add the cleaned raw materials for pickling. Pickling time: at 1-21 degrees in winter, it takes about 24 hours < P >, at 21-31 degrees in spring, it takes about 12 hours, and at 31-41 degrees in summer, it takes about 5-6 hours. Fresh

materials such as hoof flower and pork belly can be marinated directly.