Seasoning: salt, pepper, monosodium glutamate, onion, ginger, cooking wine, nitrate (not for domestic use) and sugar 80g.
Ingredients: 3 kg of pork and 7 kg of light soup.
Stewed pork with brown sauce
Exercise:
1. Soak pork in water for 2 hours to remove blood, then blanch it in a pot to make it completely free of blood, and then let it pass through cold water for later use.
2. Give the sugar to the bottom of the pot, then fry the sugar into a sugar color and put it in the fresh soup.
3. Soak the packet for half an hour, wash it to reduce its black matter, then put it in fresh soup, cook it for 2 hours, and then add appropriate seasonings. If the brine is bitter, you can add a proper amount of chicken essence monosodium glutamate or vinegar, and you can focus on salt to make the dish taste better.
4. Add the fried pork, marinate for about 40 minutes on low fire, and then soak for several hours to eat.
5. If conditions permit, marinated vegetables can be pickled for the second time.
Stewed pork with brown sauce
Precautions:
1. Salt water must be put into ceramics if it is not used for a long time, and boiled every other day if it is not used.
2. Salt water residue must be filtered before each preservation. If the brine is black, it must be put into the brine with chicken blood. If you don't clean it twice, do it again.
Brine is a technology that not everyone can do well. Don't think you can do it well with this recipe. With this idea, you can't make delicious food. I hope you must experiment many times and study for a long time before you can make progress.
Proportion of ingredients in spiced braised pork formula:
Pork 20 kg salt 200 g soy sauce 500 g sugar 100 g liquor 30 g monosodium glutamate 20 g ginger 50 g cinnamon 40 g.
20g fennel, 20g dried tangerine peel, 20g clove10g tsaoko, 20g pepper15g vanilla.
Principles and steps of making spiced braised pork formula;
1. Clean raw meat fur and remove bones and excess fat (the removed bones can be used to make soup,
Fat should not exceed 2 cm, cut into long squares of half a catty to a catty).
2. Pickling: evenly spread the salt on the raw meat and put it in a pot for 4-24 hours (the meat is big, the weather is cold and the time is long).
3. Sugar water: dissolve100g sugar until there are no particles.
4. Prepare marinade (main marinade):
Wrap spices (ginger, cinnamon, fennel, dried tangerine peel, clove, tsaoko, kaempferia kaempferia, pepper and vanilla) with gauze, and add broth (bone soup).
1 large bowl, clear water
Put two large bowls together in the pot and cook for an hour on low heat. Pay attention to hydration and don't dry-burn. Add sugar water (keep boiling for 5 minutes, stirring constantly). Note: The sugar here is not sweet. Add soy sauce and stir evenly (cease fire for 5 minutes), add white wine and boil, then stop fire and add monosodium glutamate and stir.
Adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine light and heat it to boiling.
Old brine mixing:
Add spices, soup and water and simmer for 30 minutes.
taste
Adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.
Heating boiling
6. Pickling: Pickling is good