Chaozhou water is made by dropping a few drops of brown sugar on the pot and the sugar will dissolve. After complete foaming, add a little water, salt and soybean paste (or soy sauce), which is called "bitterness". The adult geese, ducks, pig's feet, pig's scalp, etc., which have been unhairing and laparotomy, are put into an iron pot and turned over to make their skins stained with halogen color. Then add water, onion, ginger, fine skin, star anise, fennel and slow fire until the chopsticks can be easily inserted into the meat, and then take them out. This is a delicious and delicious pot-stewed taste. Those soups are called "brine soups" When eating, slice the marinade on a plate and pour some marinade soup on it. It's delicious.

Materials?

Water: soy sauce: soy sauce: cooking wine 3:3: 1: 1

A handful of rock sugar

4 fragrant leaves

Octagonal 3

A small piece of cinnamon

A handful of pepper

rhizoma kaempferiae

2 dried peppers

a clove of garlic

Coriander whole 3 trees

An onion tree

A small piece of ginger

pork belly

Baishuidan

Oil tofu?

The practice of Chaoshan brine?

Wash the spices, throw away the coriander head, and cut the onion into sections. Pat the ginger and garlic. All the spices are put in a small gauze bag. Of course, I am a local tyrant. I have no schoolbag. . Poke your finger, so the students who learn to do it must have a bag.

Prepare a pot, a milk pot or something, and it is best to keep it for a long time, but the older the brine, the more fragrant it is. ?

Mix water with light soy sauce and old soy sauce in proportion, and add crystal sugar. ? Cook it.

Throw in the spice bag and simmer 15 minutes.

Put in a whole piece of pork belly. Then simmer for 20 minutes.

The smell and fat of pork belly will make a qualitative leap in this pot of light salt water. At this time, you can add white water eggs and cook for 15 minutes.

Then, salt water will do. You can add marinade according to your favorite meat, tofu and the like.

skill

The seasoning thrown in will not always be step by step, but as long as you have a brine heart, he will not let you down. Taste the braised pork before you braise it. If you think the taste is ok, please add more salt and sauce, because the brine must be salty and heavy enough to taste the meat. Taste it, and as soon as you put it in your mouth, you will immediately shudder and sigh that it is bitter and salty, so ... please add water.

Expand knowledge:

Chaoshan Luwei is a traditional famous dish of Han nationality, belonging to Chaozhou cuisine of Minnan cuisine. Braised pork is a very common and frequent cooking method for hipsters to goose, duck or pig's trotters, pig's scalp and even dog meat, which is very distinctive. This kind of bittern often appears in sacrifices, ordinary eclipses and banquets. This kind of bittern often appears in god games, ancestor worship, festivals, weddings and funerals, and even ordinary eclipses and banquets. Although the roasted goose and duck in the north are fragrant, they are dry and tough, while the red roasted goose, duck and meat of hipsters are rich in water, tough and palatable, and there is brine soup to pour.

In the towns and villages in Chaoshan area, there are many pot-stewed food vendors and many people buy them. Goose duck feet and wings used to be cheaper than goose duck meat, but now people pay attention to eating skillfully, and goose duck feet and wings are more expensive than goose duck meat. Marinated soup can also be cooked in duck eggs or eggs, which becomes brown "marinated eggs", dried bean curd is called "marinated tofu" and radish slices are called "marinated head". Halogen method is a unique way of eating in Chaoshan, and it is a common cooking method handed down from generation to generation. Sacrifice to the gods and ancestors on the first day of New Year's Day. It is very solemn to have this brown halogen product.