Buy the meat, wash it, cut it into matchbox size, stir-fry it in a hot pot until there is no water, and it is best to get oil.
First, add a large piece of rock sugar (white sugar will do), stir-fry slowly, and then add some soy sauce (to make the color more important) after all the sugar has melted and wrapped on the meat. Stir well, so that every piece of meat is evenly wrapped in soy sauce.
At this time, throw a piece of smashed ginger into the pot, a whole onion cut into pieces, take out four or five cloves, one or two star anise, just pull it casually, make some wine, and add water without meat. Turn on a big fire, bring it to a boil, then turn it down, cover it, stew it for less than an hour, and the water in the pot is almost dry, so you can fill it out.
Taste it first. If it's sweet and salty, collect the soup and put it on a plate. A simple way to stir-fry braised pork with fragrant sauce: raw materials: 200 grams of pork belly, ginger, garlic and onion 10 grams each.
2 bottles of brine, XO sauce10g, sesame oil. Production process: 1, the brine is boiled in a pot, the pork belly is washed, cut into large strips, put in the brine, marinate until it is cooked, take out slices, mince ginger and garlic, and cut onion.
2. Add oil to the wok, add ginger and garlic, stir-fry the wok and stir-fry the braised pork until golden. 3. When the braised pork is fried to golden brown, add XO sauce and chopped green onion and stir-fry for several times, then pour in sesame oil.
The method of braised pork-1,a catty of beautiful pork belly, cut into thin slices for later use. 2. Add oil in a wok. When the oil is hot, add garlic slices and a little pepper to saute until fragrant. Then add pork belly and stir fry. 3. Add the next star anise, a tsaoko, a piece of cinnamon, pour some soy sauce, salt and sugar, and stir fry. Ingredients: pork belly with skin, lotus leaf, tofu marinated ingredients: brown sugar, salt, oil and soy sauce. Practice: 1. Wash pork belly and cut it into pieces, (about10cm * 10/0cm square). 2. Mix tofu marinated, sugar and salt evenly for use.
3. Boil the water, simmer the meat first, then put soy sauce on the skinned side after taking it out, burn the oil pan, and fry the washed pork belly. (It is better to change color, don't burn it.) 4. When the meat is cold, cut it into thin slices, and wipe the prepared sauce between every two pieces.
5. Wash the lotus leaves, spread them in a bowl and put the meat on them. Steam in the pan.
After cooking, just put it on a plate with lotus leaves. Rotten braised pork material: pork belly should not be peeled, washed and cut into pieces, a bottle of yellow wine (the size of a common wine bottle), three or four grains of star anise, some pepper, soy sauce, soy sauce, sugar, and ginger slices. Method: 1, oil heat, put the ginger slices in a little stir-fry, and then add the meat to stir-fry.
It takes a long time to stir-fry the meat, mainly to let the oil out of the meat. Stir-fry for about 8 minutes until the meat looks slightly elastic.
But don't let the meat burn. 2. Put the meat on one side of the pot, add the star anise and pepper, continue to stir fry for about 1~2 minutes, and then add about two tablespoons of sugar.
About two or three tablespoons soy sauce. A certain amount of soy sauce depends on the color.
Stir-fry for a while after all the materials are put away. 3. Pour all the meat and materials stir-fried in the iron pot into the earthen pot, and pour in a bottle of yellow wine, or take the amount of yellow wine as the standard. 4. Heat the earthen pot on the fire, turn off the fire and cook slowly, which takes about 1 hour to one and a half hours. After cooking for about half an hour, turn it over from time to time. 5. Just wait until the soup is thicker.
How to cook braised pork?
Flavor braised pork production (whole picture) Seasonings: fennel seeds, star anise, pepper, tsaoko, cinnamon, soy sauce, salt, sugar, oil, etc. (available in supermarkets) Main ingredients: pork belly, cut into 1,5 cm thick and 2 cm long pieces, wrapped with gauze, tied with thread, like this, and left.
Boil a pot of boiling water, put the pieces of meat and ginger into the pot, and wait until a layer of white foam floats in the pot. The purpose is to remove fishy smell and oil.
Filter off the foam and moisture, and set aside the meat for later use. Put oil in the saucepan, add sugar and stir-fry with a shovel.
Be careful not to burn it and fry it golden brown. Pour the meat in. Syrup can color the meat well.
Add seasoning, salt, soy sauce (black soy sauce) and appropriate amount of water, put the sand cloth bag in, and put the thread outside the pot. Cover the pot, simmer 1 hour, and pay attention to the moisture in the pot.
See the thread outside? We'll know its function in a moment! All right! Steaming, fragrant, fat but not greasy braised pork! You can make ribs, beef, pork hands, pig tails and pig ears in the same way.
. As soon as the thread is lifted, the sand cloth bag will be taken out, so there is no need to look around.
Method for making braised pork
Brine can be divided into two categories: red brine and white brine. Its flavor type is basically the same, belonging to compound flavor type, salty and fresh, with strong five flavors (the flavors and spices used are basically the same).
Red halogen, the food marinated with sugar is golden yellow (brown, such as braised beef, golden yellow, such as braised pork intestines, etc.)
White brine, without sugar, is colorless or natural (white braised chicken, white braised tripe and pork tripe, etc.)
Brine making
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.
Production instructions
1, when frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be a little tender, otherwise the fried sugar color will be bitter.
2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃ and thus lose its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.
3. Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine.
4. Clove contains eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5~ 15 grams.
5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.
6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.
How to cook braised pork?
Method for making braised pork:
Wash the meat, cut it into cubes, stir-fry it in a hot pot until there is no water, and it is best to get oil.
First, add a large piece of sugar, stir-fry slowly, and when all the sugar is melted and wrapped in the meat, add some soy sauce (to emphasize the color) and then add soy sauce. Stir well, so that every piece of meat is evenly wrapped in soy sauce.
At this time, put a piece of smashed ginger into the pot, a whole onion cut into pieces, four or five cloves and one or two star anises to go, then cook it evenly, and cook some wine and add some water without meat.
Turn on the fire, bring it to a boil, then turn it down, cover it, stew for about an hour, and the water in the pot is almost dry, so you can fill it out. Taste it first. If it's sweet and salty, collect the soup and put it on a plate.
There is also a simple way to fry braised pork with fragrant sauce.
Ingredients: pork belly 200g, ginger, garlic and onion each10g. 2 bottles of brine, XO sauce10g, sesame oil.
Production process:
1 Boil the brine in a pan, wash the pork belly, cut it into large strips, put it in the brine until it is cooked, take out the slices, mince ginger and garlic, and cut the onion.
2. Add oil to the wok, add ginger and garlic, stir-fry the wok and stir-fry the braised pork until golden.
3. When the braised pork is fried to golden brown, add XO sauce and chopped green onion and stir-fry for several times, then pour in sesame oil.
The practice of braised pork
The practice of braised pork varies from place to place, and it is a feature in some places. Powerful chefs can make delicious and beautiful braised pork. The practice of braised pork includes: spiced braised pork, Nanwei braised pork, tea-flavored braised pork, yuba mixed with braised pork, etc. The following are my collections. Please refer to 1, the method of spiced braised pork. Ingredients: pork (fat and thin) 1 000g seasoning: Amomum tsao-ko 2g rock sugar 2g soy sauce 5g pepper 3g pepper10g ginger10g star anise 5g cinnamon 2g yellow wine 5g salt 5g chicken oil 30. 0 g ginger, 4 g lard (refined) 10 g sesame oil, 5 g practice: 1. Scrape the pork with hind legs or fat and thin skin, cut it into three pieces. Boil it with boiling water to remove the blood. 2. Put the wok on high heat, add lard and rock sugar residue, and stir-fry until the sugar residue melts and bubbles (not showing) At the same time, put pepper, prickly ash, star anise, rhizoma kaempferiae, Amomum tsaoko and cinnamon into a spice bag made of clean cloth, put it in a pot to boil, skim the foam, put chicken oil, and boil out the fragrance to get the brine. 3. Put the pork in the brine to boil, then use low fire to marinate the meat until it is fragrant and rotten. When eating, cut it into pieces. Pour in a little soy sauce and sesame oil. 2. The practice of ordinary braised pork. Ingredients: pork (fat and thin) 800 g seasoning: pepper 15 g star anise 10 g salt 5 g ginger 10 g braised pork practice 1. Put pork (preferably pork butt tip) Brew the flavor with boiling water as the brine, cover the bowl and stew for a while, then soak the meat slices in the brine for 20 minutes, and then take out and put them on the plate. 3. The method of making braised pork with koji wine Ingredients: pork tenderloin 1 000g seasoning: 50g salt of Daqu wine100g cooking wine 20g monosodium glutamate 5g scallion 5g ginger 5g pepper 2g. Blanch it in a boiling water pot for a while, then take it out and wash it. 2. Put a proper amount of water in the pot, add yellow wine, onion, ginger and pepper, put it in the pork and boil it with high fire, skim off the floating foam, then cook it with low fire until it is 80% ripe, then take it out, put it in a bowl, filter the original juice, pour it into the bowl, then add Daqu liquor, refined salt and monosodium glutamate, cover and soak it for 2 hours. 3. Take it out when eating, and cut it into thin slices. Just pour the marinade. Tip: Cooking wine is also called yellow wine. 4. The method of making tea-flavored braised pork. Ingredients: pork ribs (pork belly) 400g seasoning: star anise 2g yellow wine 1 0g salt 5g white sugar 2g pepper 5g tea 20g monosodium glutamate 1 g tea-flavored braised pork1. Pieces with a thickness of 1 cm are boiled in a boiling water pot until they are broken and washed. The tea leaves are tied tightly with gauze for use. 2. Put the pork pieces in a pressure cooker, add star anise, pepper, jasmine tea, Shaoxing wine, white sugar, refined salt and clear water (2/3 of the meat pieces are immersed), cover them, use high fire until the steam limiting valve sounds, and immediately switch to it. The heating time should be prolonged, about 1.5 hours. Tips for making braised pork with tea 1. Pork belly with skin should be selected, with good water holding capacity and tender meat. 2. Fresh tea should be used, and the tea should be put into gauze bags for cooking, so that the dishes can not only absorb the fragrance of tea, It is also bright and beautiful. 5. The practice of Nanwei braised pork is the material of Nanwei braised pork. Ingredients: pork rib (pork belly) 500g seasoning: soy sauce 45g salt 8g allspice powder 3g ginger 2g yellow wine 1 0g gravy 250g white sugar10g monosodium glutamate 2g cinnamon 5g scallion 4g ginger 2g sesame oil10g. Choose pork with skin and three layers, cut it into pieces of 8cm square, soak it in cold water, and scrape the meat noodles. 2. Put the pork in a clean pot on medium heat, add water (submerge the pork pieces) and boil it, skim off the floating foam, add brine after boiling 1 hour, add soy sauce, sugar, refined salt, Shaoxing wine, onion, etc. Soak 1.5 hours with slow fire until the meat pieces are 80% rotten, take them out, air-cool them, and then brush them with sesame oil to get the finished product. When eating, cut them into pieces or slices, put them on a plate, and pour a little marinade on them. It is better to choose thin-skinned pork with five flowers and three layers for the preparation of Nanwei braised pork. After cook the meat is 80% rotten with low fire, marinate them with slow fire, and the taste is thorough. It's mellow and delicious. 6. The method of braised pork with silver thread. Ingredients: pork rib (pork belly) 750g. Accessories: mung bean sprouts 200g. Seasoning: star anise 25g. Soy sauce 200g. Onion 40g. Lard (refined) 20g. Yellow rice wine 1 5g. White sugar 50g. Ginger 30g. Sesame 50g. Braised pork with silver thread1. Boil in boiling water until it breaks, and then wash. Remove the sprouts and roots of bean sprouts, and wash. 2. Put lard in a wok, heat it, add onion, stir-fry ginger, add soy sauce, Shaoxing wine, white sugar, star anise and water, put bamboo grates into it after boiling, and put pork on it for 2 minutes. Brush the skin with sesame oil. When eating, cut it into thin slices and put it in a plate, surround the bean sprouts, and pour in the original juice and sesame oil. Tips for making braised pork with silver thread 1. It is advisable to choose pork belly with skin, which has good water holding capacity, tender meat and rich gelatin in pig skin, which can make the dishes sticky and delicious. 2. Bean sprouts are cooked intermittently. Don't be soft and rotten. 7. The method of braised pork with bean curd. Ingredients: pork (thin) 500g oil skin 350g seasoning: green onion 1 0g ginger 5g salt 4g monosodium glutamate 2g white sugar 2g star anise 2g cooking wine10g sesame oil 5g braised pork with bean curd1.Put lean meat into clean water. Add ginger, onion, salt and cooking wine for pickling for 2 hours. 2. Soak the cured meat in water, then put it in a brine pot for cooking, and air-cool and slice it. 3. Soak the bean curd skin (oil skin) with water, change the knife to grow into slices, put it in a brine pot for marinating until it tastes good, and put it on a plate together with the meat slices. 4. Sprinkle with the flavor juice and brine mixed with salt, monosodium glutamate, sugar, spices and sesame oil. Id=377 The braised pork can be stored in the refrigerator for a longer time by vacuum packaging.
What ingredients do you need for braised pork How?
Classification of juice: There are two kinds of southern bittern and northern bittern due to different formulas: red bittern and white bittern. The main ingredients of red bittern include soy sauce, rice wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and tsaoko.
The color of the marinated dishes is red, so it is called red brine. Because of the addition of soy sauce, the dishes taste sweet and mellow. White brine is made of water, some seasonings and traditional Chinese medicine without soy sauce and sugar, showing its original color, but sometimes a little light soy sauce is added to avoid being too white.
The main ingredients of Beilu include soy sauce, Shaoxing wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and cinnamon. Universal halogen bag: medicinal materials: star anise 5 fennel 25g tangerine peel 5g pepper 1 0g licorice 2 cloves 5g cinnamon 5g kaempferia 5g seasoning: soy sauce 100ml soy sauce paste 100ml rock sugar 1 tablespoon wine 1 tablespoon onion 2 ginger 3 slices garlic 5 petals pepper 1 sesame oil 1 teaspoon marinade method.
2. Soak the universal marinade bag, water 1000ml and all seasonings together for 20 minutes, then heat and boil, and complete the universal marinade. 1 tablespoon 15ml 1 teaspoon 5ml Boil the universal gravy, then add the ingredients, marinate them with low fire until they taste good, take them out, cut them into sizes suitable for the entrance, pour the universal gravy, and sprinkle with ingredients such as coriander and chopped green onion.
1. Spiced dried beancurd: put spiced dried beancurd into the boiling record, marinate it with low fire for about 20 minutes, cut it into small pieces before eating, and then blanch it with marinade. 2. Kelp: put kelp into the boiling marinade, marinate it with low fire for about 20 minutes (among all marinades, put it last), take it out, pull out the toothpick, and then cut it into appropriate size. 3. Bean curd skin: cut the bean curd skin into long sections, put it in the boiled marinade, and use small fire marinade 15 minutes.
4. Marinated eggs: Wash the eggs, cover them with water, add a small spoon of salt, boil them with high fire, and then turn to low fire for 10 minutes until cooked. Take it out, shower it with cold water, peel off the eggshell, put it in the boiled marinade, marinate it with low fire for about 20 minutes, then simmer it for 10 minutes after turning off the fire, and cut it in half before eating.
5. Noodle cake: Put the instant noodle cake into the boiled marinade and marinate it with strong fire for about 3 minutes, then you can eat it. 6 Fish balls: 600 grams of fish balls, universal gravy: one pot method: Wash the fish balls, put them in the boiled gravy, marinate them with low fire for about 10 minute, take them out, put them in a dish, sprinkle with a little universal gravy, and sprinkle with chopped green onion.
7. marinated sausage: material: a pair of garlic and a piece of universal marinade in one pot. Practice: Wash the sausage, cut it into several sections, put the garlic into the sausage, rub and squeeze the garlic with your hands, and let the garlic slide forward to remove the dirt in the sausage. 2. Boil the all-purpose marinade, then put the vermicelli into it, marinate it with low fire for about 60 minutes, then simmer it for 10 minutes after turning off the fire, and then take it out. After putting it into the plate, pour a little all-purpose marinade and mix it with shredded ginger.
Coriander is eaten together. Spiced tea eggs: eggs 10 tea leaves, half a cup of water 1000ml soy sauce 1 cup (one cup of 240ml), and two teaspoons of salt are wrapped in a bag. Practice: carefully wash the egg shell, put it in a pot, pour in clear water, and add a teaspoon of salt to the water until it is over. First, boil it with strong fire and cook it.
Turn the water to a low heat after boiling, and turn it off after boiling for ten minutes. Stuffy for another 5 minutes, then take it out and let it cool for later use. Put the universal halogen bag and all other materials into the pot to boil, crack the eggs, put them into the pot, cook with low fire for 1 hour, and soak for 2 hours after the flameout.
All-purpose gravy is also suitable for cooking all kinds of vegetables. Cut the vegetables into the size suitable for the entrance, then put them into the boiled gravy and cook for about 2-5 minutes with high fire. After being put up, mix them with a proper amount of sand tea sauce and a little all-purpose gravy. (Fresh mushrooms, broccoli, spinach, cabbage, Flammulina velutipes, string beans, bean sprouts, spinach, corn shoots) Oyster sauce spicy marinade is suitable for the internal organs of poultry, because the taste of oyster sauce spicy marinade is relatively strong, which can cover the unique taste of internal organs, and the marinated taste will be better than that of universal marinade. People who like spicy food can increase the weight of pepper powder, or after marinating the marinade, Add Chili oil to add flavor. Spicy marinated oyster sauce: medicinal materials: fennel 25g pepper 1 0g licorice 2 slices clove 5g cinnamon 5g seasoning: spicy bean paste 2 tablespoons oyster sauce 2 tablespoons sand tea sauce 2 tablespoons spicy oil 1 tablespoon garlic 5 slices ginger 2 pieces pepper rice wine 1 tablespoon rock sugar 1 tablespoon marinade practice:1.
2. Marinated buns and 2000ml of water, rice wine are put into the pot together, soaked for 20 minutes for later use, pepper is minced, and garlic is patted for later use. 3. Heat the oil pan, saute the garlic and ginger slices until fragrant, add the spicy bean paste, oyster sauce, sand tea sauce, spicy oil and pepper powder, stir-fry them together, put them in the pot of practice 2, add the rock sugar, and boil them over high fire to complete the spicy marinated oyster sauce.
Spicy fat sausage with oyster sauce: material: a pot of sausage washing with oyster sauce and spicy marinade: one tablespoon of salt, three tablespoons of flour and three tablespoons of vinegar. Practice: cut the pig intestine into several sections, cut off the surrounding fat, turn the big factory over with chopsticks, and add salt, flour and vinegar to wash it until the surface of the large intestine is not sticky. 2. Wash the large intestine thoroughly with clear water, put it in a pot, cover it with water, boil it with strong fire, after scalding it with boiling water, pick up the large intestine, rinse it with clear water again, and drain the water for later use. 3. Boil the spicy marinade of oyster sauce, put it in the pig's large intestine, marinate it with medium fire for about 60 minutes, put it in a plate and sprinkle with chopped green onion.
Spicy beef tendon: material: beef tendon: 600g oyster sauce spicy marinade: 1 pot practice: boil the beef tendon in water for 40 minutes, then drain it for later use. 2. Boil the spicy marinade in oyster sauce, add beef tendon, marinate it slowly with low fire for about 60 minutes, and then insert it with chopsticks. If it can penetrate, it means that the beef tendon is tasty, and fill it with beef tendon. Apple curry marinated bag: medicinal materials: half of apple, curry powder 1 tablespoon, fennel 1 5g of cassia twig, 5g of pepper, 5g of anise, 3 seasonings: garlic 10 cloves of oil, 2 teaspoons of soy sauce, half a spoonful of salt and sugar, and half a spoonful of marinated juice:1.
2. Put the apple curry marinade into the pot, add 1000ml of water, soak for later use, dice the apple and pat the garlic for later use, 3. Heat the pot.
Practice and formula of braised pork
Sichuan-style braised pork material: 500g pork belly with skin, 2 star anise, 2 spoonfuls of pepper, 6 dried red peppers, seasonings: salt, cooking wine, soy sauce method 1 pork belly, cut into pieces, add a small amount of oil to a wok, heat it, add light yellow meat to stir fry, add pepper to stir-fry the star anise pepper, add cooking wine, soy sauce, and a small amount of salt to stir-fry until the meat is not cooked.
Sauté ed pork with scallion sauce: pork belly, half onion, a few garlic heads, a little ginger, oyster sauce, soy sauce, single crystal rock sugar 10- 12, cooking wine, cooked sesame seeds 1, pork belly washed and cut into1*1. Chop onion and garlic, slice ginger for later use. 2. Heat the pan into cold oil. When it is 70% hot, turn it to low heat, add onion and stir-fry it into onion crisp (the corners are a little yellow), and pick it up for use.
3. Put minced garlic in the pot. After the ginger slices are fragrant, add minced meat until the meat color turns white. 4. Add oyster sauce, soy sauce, cooking wine and a small amount of water. After the fire is boiled, change to low fire for 60 minutes.
5, add onion crisp and rock sugar before the pot, until the rock sugar melts and can be served, and sprinkle a little cooked sesame seeds to eat.
Excuse me, how to make braised pork
The taste of braised pork depends on the brine used in the production, so the brine production is introduced first.
Method for making brine
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.
Problems needing attention in braised pork production;
1, when frying the sugar color, you must fry it slowly with a small fire, and the sugar color should be a little tender, otherwise the fried sugar color will be bitter.
2. Generally, MSG is not added to the brine prepared by traditional methods. However, due to the lack of umami taste in most fresh brines and the increasing demand for umami taste in recent years, MSG can be added in a proper amount during the preparation process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃ and thus lose its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.
3. Generally, tender sugar color should be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the point of view of drug performance, Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing. Therefore, after adding sugar color, a little licorice can still be considered in brine.
4. Clove contains eugenol, which has a strong flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5~ 15 grams.
5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant.
6. The above bittern formula is added with sugar color, and the color is brownish red, which is called red bittern. If the sugar color in the formula is removed, it becomes white bittern. In addition, some people like to add dried peppers to brine, which will become spicy brine.
Braised pork making
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.
Note when using:
1, pork and raw materials with strong fresh flavor such as chicken, duck, goose and rabbit should be "in the water" with cattle, mutton and various animals with strong odor? For example, brine is used separately as raw materials of fat sausage to ensure the quality of brine and marinated dishes.
2, in the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient, etc., once found to be reduced in some way, it should be made up in time.