What is the recipe for brining pork? How to brine flavor is delicious? Marinated meat in sauce is a cooked meat product made by adding seasonings and spices such as salt or soy sauce to water. It has the largest variety of sauce marinated meat products. It comes in different flavors, but the main processes are similar, except for the specific methods of operation and the number of ingredients. Based on these characteristics, meat in sauce can be categorized into the following five types. In the processing of some grotto material meats for sauce meat, the meat is first pre-cooked in water, usually for about 20 minutes, and then cooked in a sauce or marinade. Some products require smoking and other processes after seasoning or marinating. The main characteristics of meat in soy sauce are its bright color, flavor, tenderness, and unique flavor. The color and flavor of the product are mainly determined by seasonings and spices. Soy sauce meat mainly includes soy sauce meat, soy sauce meat, braised chicken, sweet and sour pork, candied fruit and so on.

Liuhe pork head practice in fact, and the practice of normal marinade is basically the same, the reason why it will attract people and its use of the old brine has a lot to do with the local people in Nanjing, because the Nanjing locals are more recognized this kind of marinade, so the local pork head meat sells fast, the more brine used in the more raw materials processing: pig head soaked in water for two hours, to the surface of the dirt, residual hair treatment, put in the boiling water to pre-cook for a quarter of an hour to fish out. Re-check to see if there is residual pig hair and brush the surface with a brush. Place the cleaned.

Pork meat into the water repeatedly scraped, go quiet debris, put in the pot of water for 15-20 minutes, fish out and rinse well after the water control, and then with hot oil dripping once standby. Spices not flush can be reduced, but star anise, cinnamon, sesame leaves, sand ginger must be used. The made marinade can be used repeatedly to make pig's feet, pig's tails and so on. Pig's head meat every place, I believe many people like to eat pig's head meat, there is a pig's head meat on our street, the old sign sold especially well, anyway, from the time I remember, every day just brined meat, half an hour are sold almost, go late on.

The prescription is basically no problem, these medicinal materials can basically achieve the effect of deodorization, angelica this flavor is best not to add, because of its strong medicinal properties of blood, for bleeding patients are not favorable. For pig head treatment with a spray gun to burn a little deodorization effect is better, and then soak water very little six small will be put into the brine pig head, large fire to open to beat the net floating powder, small fire so that the brine at 99 degrees, soak for 5 hours, turn off the fire and then put into the soup specializing in soaking brine goods.