Brine production:
1. Divide the formula of the halogen 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. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly, that is, it becomes a sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine.
Food production:
After the production of brine is completed, the production of braised pork can be started according to the following methods.
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 drown 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 (oil must be added, otherwise the marinated meat will be like boiled water), and appropriate amount of salt. Put the marinated medicine bag in, and after the fire boils, cook it with low fire.
3, because there are rotten meat ingredients in the medicine, so you can't cook it hard, such as beef 1 hour is enough, and 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 pair of medicine can be marinated 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 and not changing the soup). Cook meat several times a year without changing soup for 3-5 years. The older the better.