Fresh pork (ears, pig heads, etc.), spices, seasonings, etc.

Pot, stove, kitchen knife, basin, scale

Process flow:

Raw material sorting-pickling↘

Brined-finished product< /p>

Prepare marinade↗

Ingredients ratio:

20 pounds of pork, 200 grams of salt, 500 grams of soy sauce, 100 grams of white sugar, 30 grams of white wine

MSG 20 grams of ginger, 50 grams of cinnamon, 40 grams of cumin, 20 grams of tangerine peel, 20 grams

10 grams of cloves, 20 grams of grass fruit, 30 grams of Sichuan peppercorns, 15 grams of vanilla, 20 grams of vanilla

Preparation principle and steps: < /p>

1. Clean the skin of the raw meat, remove the bones and excess fat (the removed bones can be used to make soup, the fat should not exceed 2 cm, and cut into long cubes of half a catty to one catty).

2. Marinate: Rub the salt evenly on the raw meat and marinate it in a basin for 4-24 hours (larger pieces of meat and cold weather will take more time).

3. Sugar water: Dissolve 100 grams of white sugar until no particles are visible

4. Prepare marinade (primary marinade):

l Wrap it with gauze Spices (ginger, cinnamon, cumin, dried tangerine peel, cloves, strawberries, sannai, peppercorns, vanilla), add 1 large bowl of bone soup (bone soup) and 2 large bowls of water into the pot and simmer over low heat for one hour. Be careful to add water and don't let it dry out.

l Add sugar water (keep boiling for 5 minutes, stirring constantly) Note: The sugar here does not play a sweet role.

l Add soy sauce and stir evenly (stop the fire for 5 minutes)

l Add white wine to boil and then stop the heat

l Add MSG and stir

l Adjust the brine: Use soup, water and salt to adjust the amount and saltiness of the soup to make the first brine taste lighter

l Heat to boil

5. Prepare the old brine:

l Taste

l Adjust the brine: Use soup, water and salt to adjust the amount and saltiness of the soup , to make the primary brine taste lighter

l Heat to boil

6. Marinate: Put the marinated and cleaned meat pieces into the prepared primary brine for brine. Use Bring to a boil over high heat, then simmer over low heat for 30-60 minutes before serving.

7. Brine storage: After stewing the meat, heat to Leave it idle after boiling. Do not open the lid at will when it is idle to avoid the volatilization of aromatic substances and the entry of microorganisms and pests.

Product features:

The skin is Golden yellow, lean meat is brown, moderately salty, rich in flavor, glutinous skin and tender meat (crispy skin and fragrant meat), fat but not greasy, the yield is 65%-70% (75%-80%)

Notes:

1. Determine the amount of other ingredients in proportion according to the amount of meat

2. The flavor of the first brine is definitely not good. It is not a technical problem. Flavor substances need to be continuously accumulated, and the taste will get better and better with repeated marinating.

3. The saltiness of the meat enters the meat during marinating, and the brine will be absorbed during the multiple marinating processes. It is getting saltier, but the amount of salt used during pickling must not be reduced. You can adjust the saltiness of the finished meat by adjusting the brine.

4. The spices will continue to be lost, and one ingredient package can be used 5 times. , but you need to add 1/5 of the first time each time (the amount of spices added and the frequency of use can be increased or decreased according to the spices, spice prices, customer tastes, etc., but the proportion is the same. If used 3 times, add 1 each time. /3; use 6 times, add 1/6 each time)

First pot

First package

Second pot

The first pack

The first 1/5

The third pot

The first pack

The first 1/5

Second 1/5

Fourth Pot

First Pack

First 1/5

Second 1/5

Third 1/5

Fifth pot

First pack

First 1/5

The second 1/5

The third 1/5

The fourth 1/5

The sixth pot

First 1/5

Second 1/5

Third 1/5

Fourth 1/5

Fifth 1/5

Seventh pot

Second 1/5

Third 1/5

Fourth 1 /5

Fifth 1/5

Sixth 1/5

5. There are too many spices. Too many spices are not only a waste, but also harmful. The product is left with only five flavors and makes you feel stuffy after eating.

6. There is no need to add star anise (anise) for the first brine of spices. You can add a small amount of star anise (5-15 grams) later.

7. Good-quality star anise has a great influence on the five-flavor flavor. The amount added must be controlled. If too much is added, it will only have the flavor of star anise!

8. Spices are not cheap. Soak unnecessary packages in white wine for 2-12 hours, remove the residue and leave the wine, and bottle the wine for later use.

9. Adding white sugar, white wine, and soy sauce to the old stew:

Taste the brine before each stew, and a person (who has good taste, does not smoke, and does not drink alcohol) is responsible for it , to ensure that each batch of products has a consistent flavor.

l Liquor: Add 10-30 grams of wine soaked in spent spices each time.

l Soy sauce: If the color of the brine is too light and the color of the finished meat is not good, add an appropriate amount of soy sauce and be careful not to make it too salty.

l White sugar: The main function of white sugar is not sweetness, but a special caramel flavor and coloring. If the customer does not like the sweet taste, except for adding sugar directly to the first stew, do not add sugar directly to the subsequent stews.

l Caramel water: First dissolve the white sugar in water, bring to a boil over high heat, stir continuously, then change to low heat, stir continuously until it becomes reddish brown (close to black-red) caramel, add boiling water to dissolve, and the water becomes Red, bottled for later use. (Caramel water has a special flavor and bright color. You can add an appropriate amount of marinated meat to color the meat skin.)

10. Pay attention to every link so that the product can maintain a certain flavor.