Reference example-the production of braised pork:
1, preparation materials: 2 kg of good pig hind leg meat, one bag of pot-stewed meat (see product packaging for specific dosage), onion ginger, salt, sugar, chicken essence, soy sauce and white vinegar.
2. Wash the pork, put it in a container, add cooking wine, add enough water, and soak it for half an hour to 1 hour to remove blood.
3. Boil a pot of water in the pot, put down all the materials except salt together with the meat, bring to a boil with high fire, turn to low fire, marinate slowly for about half an hour, then add suitable salt, continue to marinate to the required degree of hardness, and you can adjust the marinating time according to your preference.
4. Turn off the fire, remove the braised pork into the container, remove the spices in the marinade, pour the marinade into the container containing the braised pork, and soak the braised pork. When it is cool, it can be stored in the refrigerator. When you need to eat, take out a proper amount of braised pork and marinade and heat it.
First of all, braised pork is marinated to taste. Pork, beef, duck, goose and other meats with thick meat or large size need to be marinated in advance to taste. The specific curing method: pork is cured for 8 hours in summer and autumn and for 0/2 hours in winter and spring per 10 kg of meat salt150g.
A good braised pork should be based on its own fragrance, supplemented by spices. It tastes full of meat and has a faint aroma of spices, so I always use spices on the principle of removing the fishy smell and enhancing the flavor (rolling off the fishy smell will make the ingredients easy to boil, but soaking is also skillful. Some thick ingredients, such as pig's feet, should be soaked at a constant temperature after the meat is slightly soft, which can not only keep the temperature of the brine, but also make the ingredients different and different. The time required for marinating is also different. In the process of marinating, we need to carefully distinguish the differences of ingredients to determine the duration of marinating, which is also closely related to our experience. Moreover, gas and electromagnetism If this piece of braised pork is too salty and spicy, it can only taste salty and spicy, but can't eat meat flavor, then this braised pork is a failure.
Therefore, you must choose the freshest meat. As for how to release this meat flavor, I will introduce it later. Braised vegetables play a very important role in our life, which originated earlier. There are many kinds of ingredients that can be marinated, such as chicken legs, pig ears, duck wings and chicken wings. The braised pork in Chaoshan is the most famous in China, because the local people have a unique method to make brine, so broth: broth is made by adding pork bones, old chicken and other flavoring and refreshing ingredients.
Many friends have also suggested that soup stock can be used without soup stock. In my experience, soup stock can be used without soup stock, but it is definitely not thick and heavy in the early stage, and it needs less seasoning for a long time, but it tastes good. If you like it, you can try it. First, I will put garlic, star anise, ginger, sugar, soy sauce, oyster sauce, salt, monosodium glutamate and like to eat Chili.