According to the condiments listed in the question, it can be judged that it is red brine.

When making red brine, these condiments must be added every time. However, what needs to be corrected is that these condiments are not added before each use of brine, but are added separately when stewing the ingredients according to the characteristics of the condiments and the needs of the ingredients (not at the same time).

The following is a detailed introduction to the role and addition time of the above condiments in brine based on my experience. Salt

Function: The first of all flavors, adding salt can make the braised pork salty and increase the aroma. Sometimes it can also adjust the flavor of the braised pork.

Addition time: Salt is generally added after the brine is boiled and before the ingredients are put into the pot. This operation can fully integrate the salt into the brine, which is beneficial to the balance of salt in the brine barrel when braised meat. MSG and chicken essence

Function: Add flavor to braised meat. Many of today's ingredients are quickly cooked through feed feeding, and their inherent freshness is slightly insufficient. In addition, today's picky tastes and increased requirements for freshness, so when making braised pork, you can only add MSG and chicken essence to enhance the freshness.

Addition time: This is a controversial topic, because MSG is toxic at high temperatures, and long-term stewing will reduce its effect, so many colleagues often like to add it when the brine is turned off. But I think that when stewing some large items, such as bone-in pig heads, adding MSG too late will only cause the brine to have umami flavor and not get into the meat, so I divided the adding time of MSG and chicken essence into two types, one is When one is brining large pieces, add it together with salt; the other type is brining small pieces, add it when the heat is turned off. What needs to be noted here is that both MSG and chicken essence contain starch. If added when the brine is not boiling, it will easily sink to the bottom and cause the pot to become sticky. Therefore, be sure to add it when the brine is boiling and stir quickly until melted. Stock

Function: Adding stock is often used when making new brine, which can make up for the problem of the lack of old brine that results in the taste of the finished product being bland. After the old brine is formed in the later stage, you can use water instead. Of course, it is better to use stock.

According to standards, stock or water must be added every time when stewing ingredients, because each time the ingredients are stewing, they will evaporate, or some of the brine will be brought out more or less when the ingredients are fished. Therefore, the brine will be reduced. When braising the ingredients again, you must add broth or water to make up for it. The advantage of this operation is that it can also balance the salt in the brine and ease the thickness of the brine.

Addition time: When the brine is boiling, salt, MSG and other seasonings must be added before adding them. Ethyl maltol

Function: Ethyl maltol is an additive that can add flavor to braised meat.

Addition time: Ethyl maltol is easy to volatilize at high temperatures, so it is generally added when the brine is turned off and the meat is stewed, so that its aroma can be retained to the maximum extent. Rock sugar

Function: Whole rock sugar is often added to the brine (especially when stewing fatty ingredients, it has the effect of improving freshness and removing fishiness), and the sugar color fried with rock sugar can also be used as a brine for the brine. The meat adds color, and the burnt aroma in the sugar color also has the effect of removing the fishy smell and adding flavor to the ingredients.

Addition time: Whole rock sugar is generally added together with granular condiments such as salt and MSG. The sugar color is usually added after the braised pork is put into the brine, and then boiled for ten minutes according to the desired color of the braised pork. Red yeast rice

Function: Red yeast rice is a natural coloring product made from japonica rice, glutinous rice and other rice and fermented by Monascus mold. It can add red color to braised meat. Red yeast rice has strong coloring ability and does not change color easily.

Adding time: The color of red yeast rice is very bright, and during the long-term stewing process, its taste will cover the taste of other spices, and it is easy to cause the brine to go rancid, so it is often used in conjunction with sugar color. The color of braised meat is more natural. Red yeast rice is usually boiled in water and can be added when blanching the ingredients. Do not put it directly into the brine to avoid the above shortcomings.

In addition to the above condiments, condiments such as spices and wine are generally added to red brine. Spices

Function: Spices refer to edible spice plants that can give food materials pungent, fragrant, numbing, spicy, bitter, sweet and other smells. There are generally three functions: 1. Giving food materials taste and aroma, 2. Remove fishy and odors from food ingredients, 3. Increase appetite.

Addition time: Spices are usually mixed and put into the package before use. When making new brine, add spices in advance and let the aroma develop after a long period of brine. When making old brine in the later stage, it is usually added directly after the brine is boiled.

Alcohol

Function: Different types of brine contain different alcohols, including white wine, rice wine, etc. The function of adding wine is to remove or cover the fishy odor of the ingredients, thereby enhancing the flavor.

Adding time: Adding wine is to take away the fishy smell in the ingredients when it evaporates at high temperature. Therefore, after the ingredients are put into the pot, when the pot is opened, the brine is poured into the boiling point of the pot. Written at the end

The details of braised pork are very important, especially the adding time and dosage of condiments. If you are not careful, it will cause taste deviations in the braised pork product. Only by learning more, Only by summarizing more can you make a good product.