1.35g garlic

2, 40 grams of ginger

3. Onion 150g

4,3 citronella

5, 4 onions

6, 3 parsley

7. Small pieces of dried tangerine peel 1

8, 50 grams of rock sugar

9. Cooking wine100g (rice wine is also acceptable)

1400g soy sauce.

1 1, vanilla seasoning package 35g (one package).

12, water1500g

step

Prepare ingredients and seasonings.

2 pots of fire, add oil and garlic and stir-fry until fragrant.

3 Add ginger slices and shallots and continue to stir-fry until the fragrance floats out before proceeding to the next step.

4 add rock sugar and stir fry until the rock sugar is completely dissolved.

5 Add cooking wine and soy sauce.

6 Continue to add citronella, onion, coriander and dried tangerine peel and cook for 5 minutes.

7 Add the vanilla seasoning bag and cook for five minutes, then take out the onion, chives and coriander (to avoid being dissolved in water later). So the brine will be finished!

Wash the whole meat, put it in a pot, add water at room temperature, add some onions and some ginger slices, cook for five minutes on high fire, and then wash off the sticky substances on the meat after taking out the pot.

9 Brine cook the meat: Put the meat with good water into the good brine so that the brine does not submerge the surface of the meat. After boiling for 20 minutes on high fire, turn off the fire and naturally cool to room temperature, and then cook for 10 to 20 minutes on high fire. In this case, you should put chopsticks into the meat to see if you can eat it, because different meat pieces of different sizes and varieties will be eaten at different times, and you can take them out when you feel better, so that the delicious braised pork is ready.