① Curing of raw materials

Large pieces of raw materials should be marinated in advance before marinating. Pickling has two main functions, one is to increase the bottom flavor, and the other is to remove the fishy smell. Small pieces of raw materials can be cured.

② The salinity of brine soup should be enough.

Salt is the key to taste. If there is not enough salt, the brine is definitely tasteless. The salinity of brine soup is determined according to the amount of ingredients. Salt is calculated according to the proportion of 1.6%-2% of ingredients, and 8- 10g of salt is needed for each catty of ingredients.

(3) Simmer on low heat.

Temperature is also the key to the taste of braised pork. For a large piece of braised pork, it must be stewed slowly, and the soft and rotten braised pork will be more fragrant and glutinous. In addition, almost all products have a soaking process, and the soaking time is reasonably arranged according to the size of raw materials and cooking time.

4 the collocation of seasonings.

In addition to salty taste, stewed vegetables also have fragrance, so stewed vegetables should learn to match all kinds of spices and seasonings. The main function of spices is to remove fishy smell and enhance fragrance. A good recipe for pot-stewed vegetables requires strict spice ratio. The proportion of spices in braised pork is between 1.5%-3%, that is, 10 kg of water and 0. 15-0.3 kg of spices.