2. Wrap the ingredients other than salt, sugar, braised sauce, ginger rice and cooking wine with a sand cloth and tie them.
3. Put it in a pot and add 1L more water and slow cooking 1 hour.
4, add meat, add salt, sugar, braised sauce, cooking wine, cover and simmer.
5. Cease fire when the meat is cooked, and then simmer for 1 hour, then take it out and cut it into small pieces.
6, the rest of the soup, add some salt, sugar, braised sauce and the right amount of things that can be marinated for three pounds, such as eggs and soy products.
7. Finally, if it is determined that the marinated vegetables will not be used for the time being, the residue in the marinated soup can be filtered dry with 800 mesh sand cloth.
8. Boil the gravy again, cool it, put it in a sealed bottle and put it in the refrigerator. This is the old soup, which can be reused next time.
Basic knowledge of braised pork:
Braised pork, also known as marinated vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching in prepared marinade. Mainly processed with spices and meat as the main raw materials. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan brine is the most common in China, and red brine is the main one. Most of the marinated condiments have the functions of appetizing, strengthening skin and health benefits, promoting digestion and resolving stagnation. Braised pork is mainly processed from spices and meat. Most of the marinated condiments have the functions of appetizing, strengthening skin and health benefits, promoting digestion and resolving stagnation. China is most famous for its braised pork in Chaoshan area. The so-called Taiwan Province braised pork spread from chaozhou people to Taiwan.