It's best to use stainless steel pot.
It is best not to use an iron pan, because there are too many iron ions, which tend to turn black.
Stainless steel pot or aluminum pot is the best choice. Components in spices, such as maltol, will change color when exposed to iron ions, which will affect the appearance and color of braised pork.
2. The role of adding liquor to braised pork soup pot
1. Adding white wine to braised pork soup pot can play the following roles:
(1) to remove fishy smell.
(2) Aroma and freshness.
(3) Sterilization and quality assurance.
2, the old soup pot braised pork:
Materials: Three boneless pig foreelbows (also called hooves).
Seasoning: 30g of sugar, ginger 1 tablet, 2 peppers, 3 star anise, 30-40 prickly ash, nutmeg 1 tablet, tsaoko 1 tablet, 2 tsaoko, fragrant fruit 1 tablet, 5 fragrant leaves, 5g angelica dahurica and cinnamon.
Steps:
(1) Clean the purchased boneless elbow, scrape the skin several times with a knife, pull it out if it has hair, then put it in a pot with cold water until it basically boils, remove the residual impurities in the meat, rinse it off and filter off the water for later use.
(2) Add water and sugar to the wok and stir fry over low heat until brown. Roll the rinsed meat in the sugar color, so that the surface of the meat, especially the skin part, is stained with the sugar color.
(3) Put the stock frozen in the refrigerator into the pot and completely melt it until it boils.
(4) Put the meat into the boiling soup, add all the seasonings prepared this time, and cook for 5 minutes after the soup boils, and then simmer for 25 minutes until the soup is basically in a boiling state. Don't keep the soup boiling all the time, because the meat is not delicious and it is easy to cook until there is no bones and muscles. Finally, add salt and simmer for 5 minutes. Turn off the heating. )
(5) Don't take the meat out immediately after leaving the fire. Cover it and soak it in the soup for more than 24 hours, so that the meat can be fully tasted in the soup.
(6) Take out all the meat after eating, divide it into small pieces according to the weight of each meal, freeze it in the refrigerator, and take out one piece at a time when eating.
3. Tips:
(1) It doesn't matter if there is no soup stock. Just put a little more seasoning for the first time, and you will have it later. Used soup is frozen in the refrigerator.
(2) Heat is very important. If you don't master it well, the meat is too soft or rotten or not mature enough. If you can't master the small heat, you can also use the hot milk file or the insulation file of the induction cooker. This file is the effect of stopping for a period of time, and you can master it, and the time remains the same.
(3) After marinating, it must be soaked for 1-2 days before it can be taken out, so that it will taste better and the color will be more beautiful. Also, the color must be colored with sugar, not soy sauce, which will be bitter if it is stewed for a long time.
3. What pot is good for braised pork?
The best utensil for braised pork is casserole. To be more specific, it should be said that it is a black casserole in Yingjing County, Sichuan Province. At present, the popular pot for cooking pot-stewed vegetables is stainless steel vats.
4. What gravy do you need for a large pot of braised pork?
What gravy does a large pot of braised pork need?
Spiced braised pork
material
200g three-layer sliced meat, 3 shallots, 8g ginger, 2 star anise, spiced powder 1 tsp, soy sauce 1 tsp, soy sauce paste 1 tsp, crystal sugar 1 tsp, 2 tsp of rice wine and 400㏄.
working methods
1. Wash shallots and cut into sections; Wash ginger, peel and slice; Spare.
2. Pour some oil into the hot pot and heat it. Add three layers of washed and drained meat slices, fry for about eight minutes on low heat, and serve three layers of meat slices for later use.
3. Continue to heat the remaining oil in the method 2, add the small incense in the method 1, add the method 2 and all seasonings, mix well, bring to a boil with high fire, turn to low fire and cover for about 45 minutes until it is cooked and soft.
Sichuan style braised pork
material
500g pork belly with skin, 2 star anise, 2 spoonfuls of pepper, 6 dried red peppers, and seasonings: salt, cooking wine and soy sauce.
working methods
1 pork belly cut into pieces, add a little oil to a wok, heat it, add the meat and fry until it is slightly yellow.
Add pepper and star anise and stir-fry until fragrant. Add cooking wine, soy sauce and a little salt and stir well.
Add water to avoid meat. After boiling, turn to low heat and cook for an hour until soft and waxy.
skill
Don't add too much fuel to the fire. Stir-fry the meat until it is slightly yellow, and the oil in the pork belly will come out, so that the meat will not be too greasy.
5. What pot should I use to cook braised pork or brine? Is it better to use a pressure cooker or an ordinary pot and ask a professional to take it back?
It's usually made of stainless steel. If you want to eat your own food, you can go to the market and buy dozens. If you do business, I suggest you make one yourself. The light salt water you bought is corrosive and often burns on the fire. If you miss the big talk, you will lose a lot. Make a few hundred dollars and see how old you are.
6. What gravy does a large pot of braised pork need?
Sichuan Luxiang
1 Buy some gravy first.
There are many fragrant seeds, star anise, tsaoko, cinnamon, fennel, cumin, dried Chili, salt (the kind that has not been ground into powder), sugar, oil and so on.
There are places selling monosodium glutamate in the general vegetable market.
And supermarkets.
Choose vegetables and meat that need to be pickled.
bean products
Actually, poultry can also be used.
3 Pour the oil first after selection.
It takes about half a catty to a catty.
Add sugar when the oil is half cooked (the more sugar, the redder the bittern will be)
Boil the sugar and add water (only vegetables that can soak in salt water)
Make a cloth bag with gauze, put all the marinade in it and seal it.
Put it in the pot.
Then add something that needs halogen.
Add a little dried Chili
Add the right amount of salt.
Cover the pot
five
Cook for 25-30 minutes (meat takes so long.
Bean products need 10- 15 minutes)
Note: Generally, 3-5 spoonfuls of sugar is enough.
Sugar can deepen the color.
The color of bittern is very beautiful.
No monosodium glutamate or chicken essence
7. I want to open a braised pork shop. Is it better to use the traditional cauldron stove or gas stove?
As the saying goes, if a worker wants to do a good job, he must sharpen his tools first. It is essential to make a good pot of stew. There are many kinds of pots on the market now, so what kind of pot is most suitable for braised pork? Today, I will give you an analysis of the advantages and disadvantages of several commonly used pots for braised pork, so as to help you better choose the pot suitable for braised pork!
What kind of pot to choose is related to your processing site, mainly including: 1, large iron pot, 2, stainless steel barrel, 3, vertical casserole, 4, electric halogen pot, 5, Baiyangfeng steam jacket pot.
First, a large iron pot
Large iron pots are generally processed and used in the suburbs, because they are easy to be polluted, but the cost of burning coal and firewood is low. Large iron pots can pickle a lot of goods at a time, which is the most economical. Generally speaking, if the heating area at the bottom of a large iron pot is too large, the brine will burn dry in a short time. Moreover, the metal conducts heat quickly, which is difficult to control, and it is easy to cause the pot body to overheat, causing the edge to be scorched, bitter and black. Therefore, businesses with a large amount of brine can use this pot, but they need to master the skills.
Second, stainless steel halogen barrel
Stainless steel barrels are mostly processed and used in urban streets, which are durable, fast in heat conduction, stable in nature and light in weight, so they are also the most commonly used appliances for making brine. The heating area of stainless steel barrel bottom is small, the barrel is deep, and the evaporation of salt water is less, which greatly reduces the loss of salt water.
Third, the vertical casserole
Vertical casserole material is a conductor with poor heat transfer, which is beneficial to heat preservation, easy to control temperature, and has small vaporization effect, which greatly reduces the loss of brine in the production process and is an excellent marinating appliance. However, it also has many limitations. First, it can't pickle goods in large quantities. Secondly, it is inconvenient to use and easy to crack because of its heavy weight. Therefore, there are many matters needing attention in the use of casserole, which is cumbersome to operate and poor in practicality. So casserole is rare in real life.
Fourth, rice cookers.
The advantages of electric cookers are large capacity, simple operation and easy cleaning. The disadvantage is high energy consumption.
Verb (abbreviation for verb) steam jacketed pot
The steam jacketed pot is heated by the steam generated by the steam generator.
Steam heating is characterized by its high heating speed and no need to wait for a long time like the traditional way. More importantly, it can quickly boil out the blood in the meat and improve the meat yield.
The steam of the sandwich pot will evenly fill all parts of the pot body, and the temperature will not paste the pot. You can also keep the temperature of braised pork at a constant temperature.
For braised pork shops, energy is also a big expense. Steam jacketed pot uses gas to heat water to generate steam. Compared with electricity, the heat generated by gas is more economical and practical, and it can also greatly save the cost of braised pork shops.
The steam jacketed pot takes into account the advantages of the electric rice cooker and saves the cost. If you want to work for a long time, you can consider it.
Above we introduced several kinds of halogen pots, each of which has its own advantages and disadvantages. You can choose according to your own situation.
8. I want to buy braised pork, cauldron and electric, the bigger the better.
Two choices: one is to buy the big commercial induction cooker; The second is to buy the electric heating plate or electric heating tube of the noodle soup stove on the market, and install it in your own customized stainless steel halogen pool according to your own ideas. As long as you have enough space and electricity, you can do anything you want, or you can control it in different ways, and it is relatively cheap and easy to repair.
9. Why doesn't braised pork stick to the pot?
Difficulty: pier cutting (primary) time: 1 hour or more.
condiments
Pork belly 500 grams ribs 300 grams.
condiments
Appropriate amount of pepper and soy sauce
The amount of cooking wine is large and the amount of rock sugar is moderate.
1. Prepare Chili, ribs and pork belly.
2. add water to the pot, cook until it is warm, and cook the meat.
3. Hot dry pot, put the cooked meat into the pot.
4. Stir-fry until the meat is oily, and the appearance is slightly brittle and yellow.
5. Cut the peppers and spread them on the bottom of the casserole.
6. Put the fried meat in a saucepan and add some rock sugar.
7. Add the right amount of soy sauce and cooking wine.
8. Cover the saucepan, turn on electricity and stew for three hours, then turn off the fire and stew for half an hour.
9. A delicious braised pork is ready.
skill
This dish should use wine instead of water, so that the pickled meat will be delicious.
For rice cookers, it takes about three hours to stew if it is high-grade, and longer if it is low-grade.
It also depends on the size of the meat.
10. What seasoning do you put in the braised pork pot?
Composition ratio:
Pork 20 kg salt 200 g soy sauce 500 g sugar 100 g liquor 30 g.
MSG 20 g Ginger 50 g Cinnamon 40 g Fennel 20 g Chenpi 20 g
Clove15g tsaoko 20g pepper15g vanilla 20g.
Production principle steps:
1. Clean raw meat and fur, and remove bones and excess fat (the removed bones can be used for soup, and the fat should not exceed 2 cm, and cut into long squares of half a catty to a catty).
2. Pickling: evenly spread the salt on the raw meat and put it in a pot for 4-24 hours (the meat is big, the weather is cold and the time is long).
3. Sugar water: dissolve100g sugar until there are no particles.
4. Prepare marinade (main marinade):
L Wrap spices (ginger, cinnamon, fennel, dried tangerine peel, clove, Amomum tsaoko, Rhizoma Dioscoreae Septemlobae, pepper and vanilla) in gauze, add 1 bowl of broth (bone soup) and 2 bowls of clear water, put them in a pot, and cook on low heat for one hour. Pay attention to hydration and don't dry-burn.
L Add sugar water (keep boiling for 5 minutes and keep stirring) Note: The sugar here is not sweet.
L add soy sauce and stir well (cease fire for 5 minutes)
Add white wine to boil, and then cease fire.
Add monosodium glutamate and stir.
L adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.
L heating boiling
5. Old bittern mixing:
L Add spices, soup and water and cook for 30 minutes on low heat.
I taste it.
L adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.
L heating boiling
6. Marinating: marinate the cleaned meat pieces in the prepared primary brine. Bring the fire to a boil and simmer for 30-60 minutes. The cooking process has to be turned over two or three times.
7. Salt water preservation: marinate the meat, heat it to boiling, and then let it stand. When idle, don't open the lid at will, so as to avoid the volatilization of aroma substances and the entry of microorganisms and pests. Keep it safe and avoid being stolen by business rivals.
Product features:
The skin is golden yellow, the lean meat is brown, the salty taste is appropriate, the five flavors are rich, the skin is waxy and rotten (crisp and thick), and the fat is not greasy. The yield is 65%-70%(75%-80%).
Precautions:
1. Determine the dosage of other ingredients according to the meat quantity.
2. The taste of the initial brine is definitely bad, not a technical problem. Flavor substances in brine need to be accumulated continuously, and the taste will get better and better with the repetition of brine.
3. The salty taste of meat enters the meat in the curing process, and the brine will become more and more salty in the process of marinating for many times, but the amount of salt used in curing must not be reduced. The salinity of finished meat can be adjusted by adjusting salt water.
4. Spices will be continuously lost. A pack can be used five times, but each time it needs to be added with 65438+ 0.5 of the first time. (The amount of spices added and the number of times of use can be increased or decreased according to spices, prices of spices, tastes of customers, etc. , but the proportion is the same. Use it three times, adding1/3 each time; Used 6 times, adding 1/6) each time. As shown in the figure:
Diyiguo
The first package
No.2 Guo
The first package
The first 1/5
3 rd kouguo
The first package
The first 1/5
Second 1/5
No.4 Guo
The first package
The first 1/5
Second 1/5
The third 1/5
The fifth pot
The first package
The first 1/5
Second 1/5
The third 1/5
The fourth 1/5
Liu Guoguo
The first 1/5
Second 1/5
The third 1/5
The fourth 1/5
The fifth 1/5
The 7 th Guo
Second 1/5
The third 1/5
The fourth 1/5
The fifth 1/5
The sixth 1/5
5. Don't use too much seasoning. Too much spice will not only be wasted, but also make the product have only five flavors, which will make you feel bored after eating it.
6. It is not necessary to add star anise (fennel) to the bittern spice at the initial stage, and a small amount of star anise (5- 15g) can be added at the later stage.
7. Good quality star anise has a great influence on the five flavors, and the addition amount should be controlled well. Too much will only taste like star anise!
8. The price of spices is not cheap. Unwanted packages are soaked in Chinese liquor for 2- 12 hours, the dregs are removed and the wine is left, and bottled for later use.
9. Add sugar, white wine and soy sauce to the old brine:
Taste the brine before marinating every time, and one person (good taste, no smoking or drinking) is responsible for ensuring the same flavor of each batch of products.
L Liquor: Add 10-30g liquor soaked with waste spices every time.
L Soy sauce: If the color of brine is light and the color of finished meat is not good, add appropriate amount of soy sauce, and be careful not to be too salty.
L white sugar: the main function of white sugar is not sweetness, but special caramel flavor and coloring. If the customer doesn't like sweetness, don't add sugar directly to the old brine except the initial brine.
L caramel water: first, dissolve sugar in water, boil it over high fire, and keep stirring. Stir with low fire until it becomes reddish brown (close to black red) caramel, add boiling water to dissolve, and bottle for later use. Caramel water has a special taste and bright color. You can add some old bittern or color your skin.
10. Attention should be paid to every link to keep the product with a certain flavor.