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

Add a large piece of rock sugar (white sugar will do) first, stir fry slowly, and then add some soy sauce (to make the color more important) after the sugar is completely melted and wrapped in the meat. Stir well, so that each piece of meat is evenly wrapped in soy sauce.

At this time, throw a mashed ginger and a whole chopped onion into the pot, take out four or five petals, one or two octagons, and just pull it casually. Make some wine and add water without meat. Turn on the fire, turn off the fire after boiling, cover the lid, stew for less than an hour, and the water in the pot is almost dry, so you can take it out.

Try it first. If it is sweet and salty, put the soup away and put it on a plate. Simple method of fragrant braised pork: raw materials: pork belly 200g, ginger 10g, garlic 65438 and onion 65438.

2 bottles of brine, XO sauce 10g, sesame oil1g. Production process: 1. Boil the brine in a pot, wash the pork belly, cut it into big strips, put it in the brine, marinate until it is cooked, take out the slices, mince the ginger and garlic, and cut the onion into sections.

2. Add oil to the wok, add ginger and garlic, stir-fry the braised pork until golden brown. 3. When the braised pork is fried to golden brown, add XO sauce and chopped green onion and stir fry a few times, then pour in sesame oil.

The practice of braised pork-1,a catty of beautiful pork belly, cut into thin slices for later use. 2. Add oil to the wok. When the oil is hot, add garlic slices and a little pepper and stir-fry until fragrant. Then add pork belly and stir fry. 3. Add an octagonal, a tsaoko, a cinnamon, pour some soy sauce, add salt and sugar and stir fry. 4. Add enough water and bring to a boil. Ingredients: Pork belly with skin, lotus leaf and tofu. Pickled ingredients: brown sugar, salt, oil and soy sauce. Practice: 1. Wash the pork belly and cut it into pieces (about 10 cm * 10 cm square). 2. Mix the marinated tofu, sugar and salt evenly for later use.

3. Boil the water, simmer the meat first, take it out, put soy sauce on the peeled side, burn the oil pan and fry the washed pork belly. Why don't you change the color and stop burning? ) 4. When the meat is cold, cut it into thin slices and spread the prepared sauce between each two pieces.

5. Wash the lotus leaf, spread it in a bowl and put the meat on it. Steam in the pot.

Just put it on a plate with lotus leaves after cooking. Rotten braised pork ingredients: pork belly should not be peeled, washed and cut into pieces, a bottle of yellow wine (the size of an ordinary wine bottle), three or four pieces of star anise, a little pepper, soy sauce, soy sauce, sugar and ginger slices. Practice: 1, oil is hot, add a little ginger slices and stir fry, then add meat and stir fry.

It takes a long time to fry the meat, mainly to let the oil come 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 spoonfuls of sugar.

About two or three spoonfuls of soy sauce. A certain amount of soy sauce depends on the color.

After all the materials are put away, stir fry for a while. 3. Pour all the meat and materials stir-fried in the iron pan into the earthen pot and a bottle of yellow wine, or the amount of yellow wine shall prevail. 4. Heat the clay pot on the fire, turn off the fire and cook slowly, which takes about 1 hour to one and a half hours. Cook for about half an hour, and turn it over from time to time. 5. Wait until the soup is thicker.

How to cook braised pork?

Flavor braised pork production (full picture) Seasonings: fennel seeds, star anise, pepper, tsaoko, cinnamon, soy sauce, salt, sugar, oil, etc. (Available in supermarkets) Ingredients: pork belly, cut into pieces with a thickness of 1, 5 cm and a width of 2 cm, wrapped with gauze, tied with thread, like this, keep one.

Boil a pot of boiling water, put the meat and ginger into the pot until a layer of white foam floats in the pot. The purpose is to remove fishy smell and oil.

Filter out the foam and moisture, and put the meat aside for use. Put oil in the pan, add sugar and stir fry with a shovel.

Be careful not to burn and fry until golden brown. Pour the meat in. Syrup can color meat well.

Add seasoning, salt, soy sauce (black soy sauce) and appropriate amount of water, put the sand bag in, and put the thread outside the pot. Cover the pot and stew for 1 hour, and pay attention to the moisture in the pot.

See the line outside? We'll know its function in a moment! All right! Steaming, delicious, fat but not greasy braised pork! The same method can be used to make ribs, beef, pig hands, pig tails and pig ears.

. As soon as the thread is mentioned, the sandbag is taken out, so you don't have to look everywhere.

Method for making braised pork

Brine can be divided into red brine and white brine. Its fragrance type is basically the same, belonging to compound fragrance type, salty and fresh, with rich five flavors (the flavors and fragrances used are basically the same).

Red halogen, the food pickled with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc. )

White brine, without sugar, colorless or natural (white braised chicken, white braised belly, pork belly, etc. )

Salt water preparation

1. Divide the prescription of brine medicine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.

2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.

3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

Production instructions

1. When frying the sugar color, you must stir-fry it slowly, 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 made by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the production 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 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.

4. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5~ 15 grams.

5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.

6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.

How to cook braised pork?

Making method of braised pork:

Wash the meat, cut it into cubes, and fry it in a hot pot until there is no water, and it is best to get oil.

First, add a large piece of sugar, stir fry slowly, and when all the sugar is melted and wrapped in the meat, add some soy sauce (to emphasize the color) and then add soy sauce. Stir well, so that each piece of meat is evenly wrapped in soy sauce.

At this time, put a piece of mashed ginger into the pot, cut a whole onion into pieces, take four or five petals and one or two octagons to go, then cook it evenly, and add some wine and water without meat.

Turn on the fire, turn off the fire after boiling, cover the lid and stew for about an hour. When the water in the pot is almost dry, you can take it out. Try it first. If it is sweet and salty, put the soup away and put it on a plate.

Another simple way is to stir-fry braised pork with delicious sauce.

Ingredients: pork belly 200g, ginger10g, garlic 65438 and onion 65438. 2 bottles of brine, XO sauce 10g, sesame oil1g.

Production process:

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

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

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

The practice of braised pork

The practice of braised pork varies from place to place, and it is characteristic in some places. Only a competent chef can make delicious braised pork. The methods of braised pork are: spiced braised pork, southern braised pork, tea braised pork, and braised pork mixed with yuba. The following is my collection. Please refer to: 1, the practice of spiced braised pork. Main ingredients of spiced braised pork: pork (fat and thin) 1000 g seasoning: tsaoko 2 g rock sugar 2 g soy sauce 5 g pepper 3 g pepper 10 g Jiang Sha 10 g octagonal 5 g cinnamon 2 g yellow wine 5 g salt 5 g chicken oil 30 g scallion/. Blanch with boiling water to remove the blood and pick it up. 2. Put the wok on the fire, add lard and rock sugar residue, stir-fry until the sugar residue melts and bubbles (brown). Add onion, ginger, salt, soy sauce and Shaoxing wine. Boil pork in brine until it boils, and then marinate the meat with low fire until it is fragrant and rotten. Cut it into pieces when eating. Pour in a little soy sauce and sesame oil. 2. The practice of ordinary braised pork. Ingredients: pork (fat and thin) 800g seasoning: pepper 15g star anise 10g salt 5g ginger 10g braised pork 1. Cook pork (preferably the tip of pig's ass) and slice it. Cover the bowl and stew for a while, then soak the meat slices in salt water for 20 minutes, and then take them out and put them on the plate. 3. How to make braised pork with Qu wine. Ingredients: pork tenderloin 1000 g seasoning: Daqu liquor 100 g cooking wine 50 g salt 20 g monosodium glutamate 5 g onion 5 g ginger 5 g pepper 2 g braised pork 1. Blanch in boiling water for a while, then take it out and wash it. 2. Put a proper amount of clear water into the pot, add yellow wine, onion, ginger and pepper, put it in pork and boil it with high fire, skim off the floating foam, then cook it with low fire until it is 80% mature, take it out, put it in a bowl, filter out the original juice, pour it into the bowl, add Daqu liquor, refined salt and monosodium glutamate, and cover it and soak for 2 hours. 3. Take it out when eating and cut it into thin slices. Just pour the marinade. Tip: Cooking wine is also called yellow wine. 4. How to make braised pork tea? Ingredients: pork ribs (pork belly) 400g seasoning: star anise 2g yellow wine 10g salt 5g white sugar 2g pepper 5g tea 20g monosodium glutamate 1g braised pork in tea 1. Scrape off the pork belly and cut it into pieces. The slices with the thickness of 1cm are boiled in a boiling water pot until they are broken, and then washed. Tie the tea with gauze for later use. 2. Put the pork in a pressure cooker, add star anise, pepper, jasmine tea, Shaoxing wine, white sugar, refined salt and clear water (soak 2/3 of the meat), cover the pot, cook with high fire until the steam valve rings, and immediately switch to low fire for stewing. About 1.5 hours. Tips for making braised pork with tea 1. Use pork belly with skin, which has good water retention and tender meat quality. 2. Fresh tea leaves should be used, and the tea leaves should be boiled in gauze bags, so that the dishes can absorb the fragrance of tea and be bright and beautiful. 5. How to make Nanwei braised pork Ingredients: ribs (pork belly) 500g seasoning: soy sauce 45g salt 8g allspice powder 3g ginger 2g yellow wine 10g gravy 250g white sugar 10g monosodium glutamate 2g cassia seed 5g onion 4g ginger 2g sesame oil 10g Nanwei braised pork method 1. Cut into 8cm square pieces, soak in cold water and scrape off the meat noodles. 2. Put the pork in a clean pot with medium heat, add water (submerge the pork pieces) and boil, skim off the floating foam and boil for 1 hour, then add the brine, add the soy sauce, sugar, refined salt, Shaoxing wine, onion, ginger slices, garlic, allspice powder and gauze. Cooling and brushing sesame oil to obtain the finished product. When eating, cut it into pieces or pieces, put it on a plate and pour a little marinade. The trick of making Nanwei braised pork is to choose thin-skinned pork with five flowers and three layers. If it is a big fire, cook the meat until it is 50% rotten, and then marinate it thoroughly with a small fire. Delicious and delicious. 6. The practice of braised pork with silver thread is to make braised pork with silver thread. Ingredients: ribs (pork belly) 750g. Accessories: mung bean sprouts 200g. Seasoning: star anise 25g. Soy sauce 200g. Onion 40g. Lard (refined) 20g. Yellow rice wine 15g. 50g of sugar. Ginger 30g. Sesame 50g. Braised pork with silver thread 1. Boil it in boiling water until it breaks, and then wash it. Remove buds and roots from bean sprouts and wash them. 2. Put lard in a wok, heat it, add onion, stir-fry ginger, add soy sauce, Shaoxing wine, sugar, star anise and water, boil it, add bamboo grates and pork for 2 minutes. Brush the skin with sesame oil. When eating, cut it into thin slices and put it on a plate. Surround the bean sprouts and pour in the original juice and sesame oil. Tips for making braised pork with silver thread 1. Pork belly with skin should be chosen, which has good water holding capacity, tender meat quality and rich gum in pigskin, which can make dishes sticky and delicious. 2. Bean sprouts are cooked intermittently. Don't be soft. 7. The practice of braised pork with tofu. Ingredients: pork (thin) 500 g oil skin 350 g seasoning: onion 10 g ginger 5 g salt 4 g monosodium glutamate 2 g sugar 2 g star anise 2 g cooking wine 10 g sesame oil 5 g bean curd mixed with braised pork 1. Then put it into a halogen pot for pickling, air-cooling and slicing. 3. Soak the bean curd skin (oil skin) in water, change it into long slices, marinate it in a brine pot until it tastes good, and put it on a plate together with the meat slices. 4. Sprinkle the sauce and salt water mixed with salt, monosodium glutamate, sugar, spices and sesame oil. When making a dish, it is best to place the bean curd skin and meat slices at intervals longitudinally, and when it is convex hemispherical sauce, it is China-goo/ product. Id=377 By vacuum packaging, braised pork can be kept in the refrigerator for a longer time.

What ingredients do you need for braised pork?

Classification of juice: due to different formulas, it can be divided into two types: south brine and north brine: red brine and white brine. The main ingredients of red brine are soy sauce, rice wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and tsaoko.

The color of pot-stewed vegetables is red, so it is called red pot-stewed. Because of the soy sauce, the food tastes sweet and mellow. White brine is boiled with water, some seasonings and traditional Chinese medicine. It is natural without soy sauce and sugar, but sometimes a little light soy sauce is added to avoid being too white.

The main ingredients of Hokuriku are soy sauce, Shaoxing wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and cinnamon. Universal halogen bag: medicinal materials: star anise, 5 fennel, 25g dried tangerine peel, 5g pepper, 2 licorice 10g, clove, 5g cinnamon, 5g kaempferia rhizome, 5g seasoning: light soy sauce 100ml soy sauce paste, 1ml rock sugar, 0 tablespoons wine and onion/kloc-0. Practice: 1.

2. Soak the universal marinade bag, water 1000ml and all seasonings together for 20min, and then heat and boil to complete the universal marinade. 1 spoon 15ml 1 teaspoon 5ml boil the universal gravy, then add the ingredients, marinate them with low fire, take them out, cut them into sizes suitable for the entrance, pour in the universal gravy, and sprinkle with ingredients such as coriander and chopped green onion.

1. Spiced dried bean curd: Put the spiced dried bean curd into a boiling record, marinate it with low fire for about 20 minutes, cut it into small pieces before eating, and then blanch it with marinade. 2. Kelp: Put kelp in the boiled marinade, marinate it with low fire for about 20 minutes (in all marinades, it should be the last one), take it out, pull out the toothpick, and then cut it into the right size. 3. Bean curd skin: cut the bean curd skin into long sections, put it in the boiled marinade and marinate it with low fire 15 minutes.

4. Braised eggs: Wash the eggs, cover them with water, add a teaspoon of salt, bring them to a boil over high heat, and then turn to low heat 10 minute until cooked. Take it out, shower it with cold water, peel off the eggshell, put it in the boiled marinade, marinate it with low fire for about 20 minutes, then simmer it for 10 minute after turning off the fire, and cut it in half before eating.

5. Noodle cake: Put the instant noodle cake into the boiled marinade and marinate it for about 3 minutes with strong fire, then you can eat it. 6 Fish balls: 600 grams of fish balls, universal gravy: one pot practice: Wash the fish balls, put them in the cooked gravy, marinate them on low fire for about 10 minutes, take them out, put them in a plate, sprinkle with a little universal gravy, and sprinkle with chopped green onion before eating.

7. Braised sausage: material: a pair of garlic, a pot of universal marinade. Practice: Wash the sausage, cut it into several sections, put the garlic in the sausage, rub and squeeze the garlic by hand, let the garlic slide forward to remove the dirt in the sausage. 2. Boil the all-purpose gravy, then put the vermicelli in, marinate for about 60 minutes on low fire, and then simmer for 10 minute after turning off the fire. Put it on a plate, drizzle with a little universal marinade and serve with shredded ginger.

Coriander is eaten together. Spiced tea eggs: eggs 10 tea, half a cup of water 1000ml soy sauce 1 cup (240ml) salt, and two teaspoons wrapped in universal brine. Practice: Wash the egg shell carefully, put it into the pot, pour water until the egg is submerged, add a teaspoon of salt to the water, cook the egg with high fire first, and turn it over several times when cooking.

Turn the water to a low heat after boiling, and turn off the heat after boiling for ten minutes. Stuff for another 5 minutes, and then take it out to cool for later use. Boil the all-purpose halogen bag and all other materials in the pot, break the eggs, put them in the pot, cook on low heat 1 hour, and then soak for 2 hours after turning off the fire.

Universal gravy is also suitable for cooking all kinds of vegetables. Cut the vegetables into the size suitable for the entrance, then put them in the cooked gravy and cook for about 2-5 minutes. After putting it on, mix with appropriate amount of sand tea sauce and a little universal gravy. (Fresh mushrooms, broccoli, spinach, Chinese cabbage, Flammulina velutipes, string beans, bean sprouts, spinach, corn shoots) Oyster sauce spicy marinade is suitable for poultry viscera, because the flavor of oyster sauce spicy marinade is rich, which can cover up the unique taste of viscera, and the marinated taste will be better than that of general marinade. People who like spicy food can increase the amount of pepper powder, or after marinating, sprinkle with Chili oil to improve the taste. Spicy halogen bag in oyster sauce: medicinal materials: fennel 25g pepper 10g licorice 2 slices clove 5g cinnamon 5g seasoning: spicy bean paste 2 tablespoons oyster sauce 2 tablespoons sand tea sauce 2 tablespoons spicy oil 1 tablespoon garlic 5 slices ginger 5 slices pepper 2 rice wine 1 tablespoon rock sugar 1 tablespoon marinade practice:/kloc- Put all the herbs in a cotton bittern bag, and then use cotton.

2. Put the pickled steamed stuffed bun into the pot with 2000ml of water and rice wine, soak for 20 minutes, mince the pepper and smash the garlic for later use. 3. Heat the oil pan, stir-fry garlic slices and ginger slices, add spicy bean paste, oyster sauce, sand tea sauce, spicy oil and pepper powder, stir fry together, put them in the pot of the second method, add rock sugar, and boil over high fire to complete the spicy marinated oyster sauce.

Spicy sausage in oyster sauce: material: a pot of sausage washed with oyster sauce and spicy marinade: one tablespoon of salt, three tablespoons of flour and three tablespoons of vinegar. Practice: cut the pig intestine into several sections, cut off the surrounding fat, turn the big factory over with chopsticks, and wash it with salt, flour and vinegar until the surface of the large intestine is not sticky. 2. Wash the large intestine thoroughly with clear water, put it in a pot, cover it with water, and boil it with strong fire. After boiling, pick up the large intestine, rinse it with clear water, and drain the water for later use. 3. Boil the spicy marinade of oyster sauce, put it in the pig's large intestine, marinate it for about 60 minutes with medium fire, put it in a plate and sprinkle with chopped green onion.

Spicy beef tendon: material: beef tendon: 600g oyster sauce and spicy marinade: 1 pot practice: boil beef tendon in water for 40min, and then drain it for later use. 2. Boil the spicy marinade in oyster sauce, add the beef tendon, marinate for 60 minutes on low fire, and then insert it with chopsticks. If it can penetrate, it means that beef tendon is delicious. Put the beef tendon in the dish. Apple curry marinated bag: medicinal materials: half an apple, 1 tablespoon curry powder,15g fennel, 5g pepper, 5g star anise, 3 seasonings: 10 cloves garlic, 2 tablespoons soy sauce, half a spoonful of salt and sugar, and half a spoonful of marinade. Practice: 1. Put all the medicinal materials except apples and curry powder into a pickling bag, and serve.

2. Put the apple curry halogen bag into the pot, add 1000ml of clear water, soak for later use, dice the apple and pat the garlic for later use, 3. Heat the pan.

Practice and formula of braised pork

Sichuan-style braised pork material contains 500g pork belly with skin, 2 star anise, 2 spoonfuls of pepper, 6 dried red peppers, and seasonings: salt, cooking wine and soy sauce. Cut the pork belly into pieces, heat it in a wok with a little oil, add the light yellow meat, add pepper, stir-fry the star anise, add cooking wine, soy sauce and a little salt, and stir-fry until the meat is cooked.

Sauté ed pork with scallion: wash pork belly, half scallion, several garlic, a little ginger, oyster sauce, soy sauce, 10- 12 single crystal rock sugar, cooking wine, a little cooked sesame and pork belly, and cut into Ding Cheng1*1cm; Chop onion and garlic, slice ginger for later use. 2. Heat the pot in cold oil. When it is 70% hot, turn to low heat, add onion and fry it into onion crisp (the corners are a little yellow), and pick it up for use.

3. Put the minced garlic into the pot. After the ginger slices are fragrant, add minced meat until the meat turns white. 4. Add oyster sauce, soy sauce, cooking wine and a little water. After the fire boils, turn it down for 60 minutes.

5, add onion crisp and rock sugar before the pot, until the rock sugar melts and serve, sprinkle a little cooked sesame seeds to eat.

How to cook braised pork?

The taste of braised pork depends on the brine used in the production, so the production of brine is introduced first.

Method for making brine

1. Divide the prescription of brine medicine bag into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.

2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.

3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

Problems in the production of braised pork;

1. When frying the sugar color, you must stir-fry it slowly, 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 made by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the production 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 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, licorice can't be added. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar, you can still consider adding a little licorice to the salt water.

4. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5~ 15 grams.

5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.

6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.

Braised pork production

1, prepare a clay pot. You can't use metal containers to cook braised pork. You should cook braised pork in a clay pot, and the meat to be stewed 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 color matching), half a catty of clear oil (oil must be added, otherwise the salted meat will be like boiled water), and a proper amount of salt. Put the pickled medicine bag into it, boil it with high fire and cook it with low fire.

Don't cook hard because there is carrion in the medicine. For example, beef 1 hour is enough, and the time for other meats can be shorter. Sandwich meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish in the boiling pot before leaving the fire, because cold pot fish will destroy the soup.

4, a pair of medicine can be pickled many times, until it feels tasteless or the taste of the medicine is weak, take out the old medicine bag and put on a new medicine (pay attention to changing the medicine instead of changing the soup). Cook meat several times a year, and don't change soup for 3-5 years. The older, the better.

Please note when using:

1. Pork and fresh and fragrant raw materials such as chicken, duck, goose and rabbit should be "launched" with cattle, mutton and various smelly animals? For example, the brine is used as the raw material of fat sausage alone to ensure the quality of brine and pot-stewed vegetables.

2. During use, always check the color, fragrance, salinity of brine and the adequacy of soup. Once it is found that it has decreased in some aspects, it should be made up in time.