1/Materials and utensils:

Fresh pork (ears, pig heads, etc.), spices, seasonings, etc.

Pot, stove, kitchen knife, basin, scale

2/Process flow: Raw material sorting - pickling - marinating - finished product

3/Preparation Marinade:

Ingredients ratio:

20 pounds of pork, 200 grams of salt, 500 grams of soy sauce, 100 grams of sugar, 30 grams of white wine

20 grams of MSG, 50 grams of ginger, 40 grams of cinnamon 20 grams of cumin, 20 grams of tangerine peel

10 grams of cloves, 20 grams of grass fruit, 30 grams of Sannai, 30 grams of Sichuan peppercorns, 15 grams of vanilla, 20 grams of vanilla

Preparation principle steps:

1 . Trim the skin of the raw meat, remove the bones and excess fat (the removed bones can be used to make soup, the fat should not exceed 2 cm, and cut into long cubes of half a catty to one catty).

2. Marinate: Rub the salt evenly on the raw meat and marinate it in a basin for 4-24 hours (larger pieces of meat and cold weather will take more time).

3. Sugar water: Dissolve 100 grams of white sugar until no particles are visible

4. Prepare marinade (primary marinade):

Wrap the spices with gauze (Ginger, cinnamon, cumin, tangerine peel, cloves, grass fruit, sannai, pepper, vanilla), add 1 large bowl of bone soup (bone soup) and 2 large bowls of water into the pot and simmer over low heat for one hour. Be careful to add water and don't let it dry out.

Add sugar water (keep boiling for 5 minutes, stirring constantly) Note: The sugar here does not play a sweet role.

Add soy sauce and stir evenly (stop the fire for 5 minutes)

Add white wine and bring to a boil and then stop the heat

Add MSG and stir

Adjust the brine: use Adjust the amount and saltiness of the soup, water and salt to make the first brine taste lighter

Heat and boil

5. Preparation of the old brine:

Add spices , add soup and water, and cook over low heat for 30 minutes

Taste

Adjust the brine: Use soup, water and salt to adjust the amount and saltiness of the soup to make the initial brine taste lighter< /p>

Heat and boil

6. Marinate: Put the marinated and cleaned ( Fire) and simmer for 30-60 minutes before serving. Turn the pot two or three times during the cooking process.

7. Preserve the brine: After stewing the meat, heat it to boiling and then leave it aside. Do not open it at will. The pot cover prevents the evaporation of aromatic substances, prevents the entry of microorganisms and pests, and prevents theft by commercial opponents.

Product features:

The skin is golden yellow, the lean meat is brown, and it is salty. Appropriately light, rich in flavor, glutinous skin and rotten meat (crispy skin and fragrant meat), fat but not greasy, the yield is 65%-70% (75%-80%)

Notes:

1. Determine the amount of other ingredients in proportion according to the amount of meat

2. The flavor of the first brine is definitely not good, and it is not a technical problem. The flavor substances in the brine need to be continuously accumulated. The taste will get better and better if you repeat it.

3. The saltiness of the meat enters the meat when it is marinated. The brine will become more and more salty during the marinating process, but the marinated meat will become more and more salty. The amount of salt used must not be reduced at this time. You can adjust the saltiness of the finished meat by adjusting the brine.

4. The spices will continue to be lost. One ingredient package can be used 5 times, but the first time needs to be added each time. 1/5. (The amount of spices added and the frequency of use can be increased or decreased according to spices, spice prices, customer tastes, etc., but the proportion is the same. Use 3 times, add 1/3 each time; use 6 times, add 1/5 each time. Just add 1/6).

5. It is not easy to have too many spices. Excessive spices will not only be a waste, but will also leave the product with only five flavors and make it boring after eating.

6 . It is not necessary to add star anise (anise) for the first brine, but a small amount of star anise (5-15 grams) can be added later.

7. Good quality star anise has a great influence on the five-flavor flavor, and the amount added must be controlled. Okay, if there is more, it will only have the flavor of star anise!

8. Spices are not cheap, soak the unnecessary ingredients in white wine for 2-12 hours, remove the residue and keep the wine, and bottle it for later use.

9. Adding sugar, white wine, and soy sauce to the old stew:

Taste the brine before each stew, and a person (who has good taste, does not smoke, and does not drink) is responsible for it to ensure that every The flavor of the batch of products is consistent.

White wine: Add 10-30 grams of wine soaked in waste spices each time.

Soy sauce: If the color of the brine is light and the color of the finished meat is not good, Add appropriate amount of soy sauce, be careful not to make it too salty.

White sugar: The main function of white sugar is not sweetness, but a special caramel flavor and coloring. If the customer does not like the sweet taste, except for adding sugar directly to the first stew, do not add sugar directly to the subsequent stews.

Caramel water: First dissolve the white sugar in water, bring to a boil over high heat, stir continuously, then change to low heat, stir continuously until it becomes reddish brown (close to black-red) caramel, add boiling water to dissolve, and the water turns red , bottled for later use.