Ingredients: pork leg, pepper, ginger slices, dried Chili, cinnamon, star anise, clove, dried tangerine peel, fragrant leaves, salt, soy sauce, white wine and onion.

Practice steps:

Step 1 ugly but super delicious.

Step 2: Prepare the ingredients.

Step 3: Add cooking wine to the meat in cold water to remove fishy smell.

Step 4: Take it out, put it in water and rinse it clean.

Step 5, add fragrant leaves, star anise, cinnamon, clove, dried tangerine peel, ginger slices, marinated powder and scallion into the casserole.

Step 6: Add appropriate amount of minced meat, salt, soy sauce, pepper and a little white wine.

Step 7, add dried peppers.

Step 8: Bring the fire to a boil, cover it with a small fire and simmer for 20 minutes. You can easily poke it in with chopsticks.

Step 9: Soak the marinated meat in the marinade for several hours.

Step 10, ugly but delicious.

Tips:

Secret 1: Braised pork is braised pork, not braised medicinal materials. I advise you not to trust the so-called master formula and put as little medicine as possible! In case the taste of your medicine masks the taste of meat.

Secret 2: The ratio of marinated soup to braised pork is too large, which means that a pot of marinated soup, plus a few pieces of meat, all the flavors are in the soup. The proportion of water and braised pork should be balanced, and braised soup is best without braised pork!

Secret 3: Salt is the master of all flavors. If there is no salty taste, everything is useless. Appropriate increase of salty taste can increase the release and neutralization of meat taste!

Tip 4: Heat, any ingredients, must ensure that the heat is moderate, not too much, not too soft, the more delicious, too soft and rotten, the fiber tissue of braised pork is completely destroyed, there is no chewing at all, so master your braised pork for a long time.

Tip 5: Pay attention to firepower. "Big fire makes soup, and small fire makes meat." If you want the meat to smell delicious, you must control the firepower on a small fire so that the braised pork is soft but not rotten.