Brined pork is the most popular folk cuisine. The stalls brine pig ears, brine mouth strips, brine liver, brine lungs, brine large intestine, brine pig's hooves, etc., all kinds of things. And meat color red, crispy and fragrant, tender and delicious. Marinated pork practices are as follows:

Materials: 1500 grams of pork thigh meat, sesame leaves, grass nuts, fennel, anise, cinnamon, peppercorns, dark soy sauce, rock sugar, salt, 1 onion, 150 grams of ginger

Practice:

1, pork washed, according to the size of the pot and cut into chunks.

2, ginger sliced, large onion cut into pieces.

3, the fragrant leaves, grass nuts, fennel, cinnamon, star anise, pepper grains into a seasoning bag.

4, add the appropriate amount of water in the pot, boil and put the seasoning bag, rock sugar, dark soy sauce, salt, green onion segments and ginger.

5, boil again and put the meat in batches.

6, slow cook.

7, eat slices, mix garlic sauce, hot and sour sauce, spicy sauce for dipping.

Tips

Add seasonings according to your taste. To brine a lot of meat, constantly adjust the amount of salt, dark soy sauce and rock sugar, so as to ensure that the color and flavor. Try to choose meat from the leg and head of the pig, which is fat and tasty.