The taste of braised pork depends on the brine used in the production, so the production of brine is introduced first.

Brine production

1. Divide the formula of bittern medicine bag into two parts, put them into loose gauze bags respectively and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.

2. First, roast the large rock candy on the fire, then gently break it on the cutting board, and then put it into the pot with refined oil. When it is deep red with low fire, add 5 grams of boiling water and stir well, and it will become a sugar color.

3. Put the pot on fire, add 5 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, and boil it slowly with low fire until the fragrance overflows, which is the fresh brine.

dish making

after making brine, you can start making braised pork in the following ways.

Method 1:

1. Prepare a clay pot. You can't use metal containers to make braised pork. You should cook braised pork in clay pots, and the meat to be braised should be treated with water first.

2. Add the brine in front to submerge the meat, then add soy sauce (not much at first, depending on the color of the meat, mainly for color matching), half a catty of clear oil (the oil must be added, otherwise the marinated meat will be like boiled water), and a proper amount of salt. Put the marinated medicine bag in, and after the meat is boiled with high fire, cook it with low fire.

3. Because there is rotten meat in the medicine, you should not cook it hard. For example, one hour is enough for beef, and the time for other meats can be shorter. Stick the meat with chopsticks. If the meat is rotten, take it out and enjoy it. Remember to fish the meat in a boiling pot before leaving the fire, for cold pot fishing will spoil the soup.

4. A medicine can be marinated for many times, until it feels tasteless or the taste of the medicine is weak. Take out the old medicine bag and replace it with a new medicine (pay attention to changing the medicine instead of the soup). Cook meat several times a year without changing soup for 3-5 years. The older the better.

Method 2:

Ingredients: 1g pork (fat and thin)

Seasoning: liao ribs concentrated marinade, sesame oil and soy sauce

Practice:

1. Scrape the pork with hind legs or fat and thin skin and cut it into three pieces. Boil it in boiling water to remove the blood and scoop it up.

2. Put the wok on high fire, and pour in liao ribs concentrated marinade, and then pour in clear water, so as to boil out the fragrance and get the brine.

3. Boil the pork in the brine, then switch to low fire, marinate the meat until it is fragrant and rotten, and cut it into pieces when eating, and pour in a little soy sauce and sesame oil.

production instructions

1. When frying the sugar color, it must be fried slowly with a small fire, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2. Generally, monosodium glutamate is not added to the bittern prepared by traditional methods. However, due to the lack of umami flavor in most fresh bittern and the increasing demand for umami flavor in recent years, monosodium glutamate can be added in the process of preparation. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 16℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 15℃.

3. Generally, tender sugar color should be added to the brine, so as to make the brine sweet again. After adding the tender sugar color, you can no longer add licorice. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, brine.