1. Materials and requirements

50g salad oil, 50g cooking wine, 30g chicken essence, 20g MSG, 340g refined salt, 200g rock sugar, 50g dried chili, 1500g pork bones, two chicken racks, 50g old ginger, 200g green onion, prepared spice bag. 30 catties water

Brine spice bag production

28g grass fruit, 28g star anise, 30g galangal, cardamom 30g, 25-35g Sichuan peppercorns, cumin, 35-60g dried chili pepper (red), 20g thyme, 10g fragrant fruit, 10g kaempferol, 10g tangerine peel, 15g long pepper, 15g cinnamon, 4 grams of white buckwheat, 5 grams of lemongrass, 15 grams of geranium leaves, 30 grams of Amomum villosum, 5 grams of cloves (remember not to add too much to taste bitter), 15 grams of Codonopsis pilosula, 15 grams of peppercorns, 5 grams of spikenard, and 5 grams of licorice grams, 5 grams of hawthorn. Weigh the above spices in proportion and mix them together.

Brine making

1. Divide the brine package formula into two parts, put them into loose gauze bags respectively and tie the mouth of the bag tightly with a string; wash the ginger and smash it; cut the green onions to the roots Must be washed and tied.

2. Roast the large pieces of rock sugar on the fire, then place it on the cutting board and gently crush it, then put it into the pot with the refined oil and stir-fry over low heat until it turns deep red. , add 500 grams of boiling water and mix well until it turns into sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, monosodium glutamate and sugar color, then add the spice bag, bring to a boil and slowly reduce to low heat. When the aroma is overflowing, it becomes fresh brine.

Dish Preparation

After completing the preparation of the brine, you can follow the following methods to start making the braised pork.

Method:

1. Prepare a clay pot. Do not use metal containers to make braised pork. Use clay pots to cook braised pork. The braised meat must be boiled first.

2. Add the brine from above to submerge the meat, then add soy sauce (not too much at first, it depends on the color of the meat, mainly for color adjustment), half a pound of clear oil (the oil must be added, otherwise The braised meat will look like boiled meat), add an appropriate amount of salt, put the marinade bag in, bring to a boil over high heat, then simmer over low heat to release the flavor.

3. Because the medicine contains rotten meat, it should not be boiled hard. For example, 1 hour is enough for beef, and shorter time for other meats. Prick the meat with chopsticks. If the meat is rotten, take it out and enjoy. (Remember to boil the pot and fish out the meat before removing it from the heat. Fishing in a cold pot will easily spoil the soup).

4. One medicine can be stewed many times. When it feels tasteless or the medicine tastes weak, take out the old medicine bag and replace it with a new medicine (note that the soup cannot be changed when changing the dressing). Cook the meat several times a year and don’t need to change the soup for 3-5 years, the older the better. Tips for making home-style braised pork:

Blanching in cold water: Put the cold water and pork belly into a pot and heat it to let the blood and impurities flow out

Making braised eggs: Steam the eggs in an electric pot Finally, peel off the shells and dip them in soy sauce, then put them into the electric pot and steam them in Step 5

About the star anise: Some people use 3-4, but the first time they use 3 they are too numb. , then I switched to 1-2)

You really don’t need too much water. Once you added too much water, the whole pot had no flavor.