Marinated sauce is the seasoning for making marinated vegetables, which generally refers to the traditional Chinese medicine spice for making brine. The marinade is rich in flavor, which can remove the fishy smell of food raw materials and increase the flavor of food. Brine is made by boiling brine in a brine pot with water. Different bittern formulas can make bittern with different flavors.
Pot-stewed vegetables are dishes made of raw materials after preliminary processing and blanched with marinade prepared in advance. 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.
Precautions for braised pork:
1, choose pork belly with even fat and thin, but remember to choose meat pieces with a fat-thin ratio of 2: 3, which can not only provide the oil needed for braised pork, but also be not too greasy.
2, delicious braised pork, in addition to adding the right amount of oil, gum is the key to making the gravy sticky and smooth. Generally, you can choose pork belly with skin, chop it up and cook it together until the gum is released. If you don't like pigskin, you can also open it in advance and pick it up after cooking.
3. When braised pork, stir-fry the seasoning with high fire, and finally simmer 1 ~ 2 hours with low fire to let the fragrance penetrate into the meat, and the meat will be soft and tender.
4. In order to remove the fishy smell of the meat and avoid foaming when braising the meat, cut the meat into appropriate sizes, blanch it with boiling water first, then pick it up and soak it in cold water.