Bazhen braised pork is not only delicious, but also has a good dietotherapy and health care function. This is because Bazhen braised pork will add some Chinese herbal medicines, such as Codonopsis pilosula and Ginseng, which have a good effect on conditioning the body and improving the immunity, especially for some people who have recovered from a serious illness. We should also know some precautions when eating Bazhen braised pork at ordinary times. Let's take a look at this aspect.

Bazhen eight treasure braised pork formula

Codonopsis pilosula10g, ginseng10g, medlar 8g, fragrant sand10g, tsaoko 6g, Amomum tsaoko 8g, angelica dahurica10g, citronella 3g, angelica sinensis 5g, galangal 6g, rhizoma kaempferiae 2g, nutmeg/0g.

Color matching: red rice water, gardenia, stir-fried sugar color, soy sauce

Clear spices: 500g of green onion, 50g of carrot150g, 50g of pepper150g, 400g of fresh ginger, 50g of coriander150g and 20g of old celery.

Practice: Boil 30 Jin of spices into spice water 15 Jin and add 30 Jin of pork bone soup, and boil them together to use. You can cook trotters, ears, tails, beef, chickens, ducks and so on.

Precautions for operation:

1. In actual operation, we should correctly grasp the characteristics of seasonings, spices and raw materials.

2. Grasp the approximate proportion of raw materials for brine and spices.

3. After the spice bag is wrapped, it should be soaked in boiling water for half an hour before use, so as to reduce the fragrance of some medicines.

4. Pay attention to the dosage of sugar color, and according to the characteristics of raw materials, the sugar color should be added in stages to keep the halogen products golden yellow, so as to avoid the problem of excessive coloring of soup.

5. Boil the original soup with chicken skeleton and pig bonzi bone, and the heat should not be too urgent to avoid the soup being too thick.

6. The perfume bag should be replaced in time according to the usage of raw materials to maintain the continuous fragrance.

7. Correctly grasp the differences between volatile and non-volatile fragrances after perfume is dissolved in water, and timely and accurately supplement the required spices.

8. The spices in the marinade can only produce the fragrance of spices, and always pay attention to the salty taste (basic taste) in the brine.

9. The steam generated when the marinade is boiling will gradually reduce the brine. If the water content of the marinade needs to be replenished in time, remember to add enough spare broth before marinating to ensure that the marinated raw materials can maintain their salty, mellow and fragrant characteristics.