Generally, 28 kinds of spices are not used in braised pork, and there are only a dozen or twenty kinds at most. Here are some common spices for braised pork.

Several spice formulas commonly used in braised pork;

First, the production of brine

Formula: anise 25g cinnamon 15g fennel15-25g licorice10g kaempferol10g fermented sugar 3-5g pepper 20g Amomum villosum10g Amomum Tsaoko/kloc-. Kloc-0/50g Shaoxing wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bags.

Second, modulation

1, divide Illicium verum, Cinnamomum cassia, Foeniculum vulgare, Glycyrrhrizae Radix, Rhizoma Kaempferiae, Radix Glycyrrhrizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi rotundus, Fructus Tsaoko, and Flos Caryophylli into two parts, and 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.