2. Cut the pork belly into pieces, mash the garlic and cut the shallots for later use.
3, the wok is hot, and 20 grams of rock sugar is put into the wok and fried until it is burnt.
4. Then put the pork belly in the pot and fry until golden brown (stir fry with high fire first and then change to medium fire).
5, pour 300 ml of rice wine, be sure to cover the meat.
6. Add soy sauce, star anise, garlic and shallots and bring to a boil.
7. Use medium fire halogen for 30 ~ 50 minutes.
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 is 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.
Method 2:
Material: pork (fat and thin)1000g.
Seasoning: liao ribs concentrated marinade, sesame oil and soy sauce.
Exercise:
1. Scrape pork or fat and thin meat from hind legs and cut into three pieces. Blanch with boiling water, remove the blood and scoop it up.
2. Put the wok on a big fire, and pour the liao ribs concentrated marinade into clear water at the same time, and cook the fragrance to get the brine.
3. Cook the pork with salt water, then switch to low fire, marinate the meat until it is fragrant and rotten, cut into pieces when eating, and sprinkle with a little soy sauce and sesame oil.
Matters needing attention in production
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 color, brine
Braised pork 2
Braised pork 2
A little licorice can still be considered.
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.