Wherein the ingredients of Bazhen braised pork are:
25g of Radix Angelicae Dahuricae, 25g of Fructus Amomi, 25g of Fructus Amomi Rotundus, 25g of Illicium verum, 0/5g of Yuguo/kloc-,0/5g of Amomum tsaoko/kloc-,0/5g of Cinnamomum cassia/kloc-,0/5g of Glycyrrhiza uralensis Fisch., 0/5g of fennel/kloc-and cumin.
And the ingredients of Gu Li Xiang universal braised pork are:
65g of cinnamon, 45g of clove, 65g of pepper, 65g of fennel, 65g of anise, 65g of diced pepper (a kind of wild pepper), 45g of kaempferia galanga, 50g of galangal, 50g of nutmeg, 50g of Amomum villosum, 50g of Amomum villosum, 50g of Amomum villosum, 50g of licorice, 50g of fragrant leaves and 25g of dried tangerine peel.
And the ingredients of Gu Li Xiang universal braised pork are:
65g of cinnamon, 45g of clove, 65g of pepper, 65g of fennel, 65g of anise, 65g of diced pepper (a kind of wild pepper), 45g of kaempferia galanga, 50g of galangal, 50g of nutmeg, 50g of Amomum villosum, 50g of Amomum villosum, 50g of Amomum villosum, 50g of licorice, 50g of fragrant leaves and 25g of dried tangerine peel.
Therefore, the ingredients of braised pork are different according to different ways of braised pork. However, the ingredients of braised pork play a key role in the process of making braised pork.
Specific steps of flavored braised pork:
1, cut the pork belly into pieces with a thickness of 1.5 cm and a width of 2 cm, wrap them with gauze, tie them with thread, and leave a long thread.
2, a pot of boiling water, put the meat and ginger slices into the boil, and wait for a layer of white foam to float in the pot. The purpose is to remove fishy smell and oil.
3. Filter out the foam and moisture, and put the meat aside for later use.
4. Put oil in the saucepan, add sugar and stir-fry with a shovel. Be careful not to burn it and fry it golden brown.
5. Pour the meat in. Syrup can color the meat well.
6, add seasoning, salt, soy sauce (black soy sauce), and the right amount of water, put the sand cloth bag in, and put the thread outside the pot.
7. Cover the pot and simmer 1 hour, paying attention to the moisture in the pot. See the thread outside? We'll soon know its function. When the steaming, fragrant, fat but not greasy braised pork is ready, just mention the thread and the sandbag will be taken out, so there is no need to look around.