Seasoning: 500g of yellow rice wine, 600g of salt, 300g of monosodium glutamate, 200g of sugar, 50g of soy sauce15g, 50g of oyster sauce, 75g of onion100g, ginger and 400g of spice powder.
Formula of spice powder: pepper 100g, star anise 100g, cinnamon 120g, fennel 50g, clove 16g, Amomum villosum 50g, Amomum villosum 20g, cardamom 20g, geranium 15g and citronella 20g.
Production method:
Preparation of (1) bittern soup;
Put the spice powder into a gauze bag and tie the bag tightly. If there is no old bittern, you must first cook bone soup with chicken bones and pig bones. Methods: Take 2,500 chicken skeleton bones and 5,000 pig bones, add water 1 0g, and simmer for 8h, then take out the bones, put them in a marinade bag, add water15g, and simmer for about1hr after the fire boils, so that the fragrance will overflow properly. Adjust the color of the marinade with old wine, and then add 200 grams of yellow wine.
(2) curing:
Wash the pig with clean water, and add100g salt for curing. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Intestines and stomachs don't need pickling. After washing, they can be soaked in water forever.
(3) Waste water:
Put the pig in a boiling water pot, add the onion and ginger, cook for 10- 15 minutes, remove the fishy smell, and then wash it with clear water. The discharge of raw materials should be controlled in a discontinuous way, and it should not be overcooked to prevent the loss of umami flavor.
(4) Brine:
Put the cleaned items into a marinated soup pot, add 300g of yellow rice wine, 50g of pig essence10g, 50g of oyster sauce and 250g of salt, bring them to a boil with strong fire, turn to low fire for 30-50min, and then take them out for inspection. You can stick them into the meat with chopsticks. If there is blood flowing out, it means that it is not cured completely. Put them in the pot again until the braised pork is good. Soak the pickled semi-finished products in cold salt water for 10- 15 minutes and then take them out.