material
2 kg of pork, 4 tablespoons of soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, appropriate amount of salt, 2 star anise, 3-5 cloves of clove, 3 pieces of fragrant leaves, cinnamon 1 small piece, ginger 1 small piece, and a little dried pepper.
working methods
1. Wash the pork, put it in a container, add cooking wine, add enough water, soak for half an hour to 1 hour to remove blood;
2. Boil a pot of water in the pot, put all the materials except salt down with the meat, boil with high fire, turn to low fire, and marinate slowly for about half an hour, then add a proper amount of salt, and continue to marinate to the required hardness, and the marinating time can be adjusted according to your preference;
3. Turn off the fire, take out the braised pork and put it in a container, remove the spices in the marinade, pour the marinade into the container containing the braised pork and soak the marinade. When it gets cold, it can be stored in the refrigerator. When you need to eat, take out a proper amount of braised pork and gravy and heat it.
skill
It's hot now, and the marinade is easy to sour. Don't cook too much at once. Rock candy is as big as the tip of a little finger; Cinnamon is about 5 cm; Dried peppers are added according to preferences.
Simple exercise
Ingredients: a bag of concentrated marinade for ribs, 65438 kg of pork +0-3 kg.
step
1. Wash the pork, blanch it with boiling water, and drain the water for later use.
2. Put the marinade in the pot, bring it to a boil, add the pork for 40 minutes, and turn off the fire. Let the pork soak in the marinade soup and take it out when eating.
3. Cook the pork on low heat until it is cooked, turn off the fire and let the beef and soup cool thoroughly.
4. Take out the pickled pork and cut it into pieces. At this point, the delicious braised pork was successfully made.
5. When the marinade is reused, marinade can be added according to the amount of pickled food.