Illicium verum 12g, fennel 6g, tsaoko 12g, cinnamon 4g, cardamom 6g, fragrant sand 8g, fragrant leaves 4g, Amomum villosum 4g, angelica 1.6g, clove 2g, dried tangerine peel 8g, licorice 3g, long pepper 3g, nutmeg 4g, etc. If you don't know how to match this recipe, you can take it to the spice shop and ask the boss to give it to you at one time. )

Composition:

200g scallion, 200g ginger, cooking wine 100g, lard 400g, sugar 60g, salt, monosodium glutamate, 2 kg pig bone, 2 kg native chicken, clear water 18 kg and 5 kg meat ingredients. If there is not so much meat, then these recipes and ingredients can be added by half. )

Production method:

Rinse the prepared formula with clear water first, and then soak it for 30 minutes. Then, the Amomum tsaoko and Amomum villosum are mashed and put into a seasoning bag. In fact, the formula is the same, so that the seasoning can be prevented from floating everywhere when stewing. Then blanch the pork bones and chicken in clear water, add enough water to the pot to boil, and then turn to low heat and simmer.

Then add the fried sugar color, onion, ginger slices, lard and seasoning package into the fresh soup, simmer for 1 hour, take out the onion in the middle to prevent the onion from directly dissolving into the soup, and finally add salt and monosodium glutamate to taste, so that the brine of braised pork is completed. Then put the prepared meat into a bowl, add cooking wine, ginger slices, pepper and salt to marinate 3.

Cooking skills:

According to the different components, it is best to separate the brine, because the brine can be used many times at a time. For those ingredients with heavy odor, dividing brine can ensure the quality of brine and braised pork, and the formula should not be changed casually. If you think the amount is too large, you can halve the formula, but you can't adjust the amount casually, which will make the brine super bitter and not fragrant.