Seasoning: salt, pepper, monosodium glutamate (MSG), green onion, ginger, cooking wine, nitro (not required for home use), sugar 80g.
Ingredients: 3kg of pork, 7kg of light fresh broth.
Brined pork
Methods:
1. Soak the pork aroma in water for 2 hours to remove the blood, and then blanch the pork in a pot, so that it is completely no blood, and then pass it through cold water and set aside.
2. The bottom of the pot to the sugar, and then fry the sugar to sugar color, into the fresh soup.
3. Soak the packet for half an hour, wash it, so that its black matter is reduced, and then put it into the fresh broth, boil it and cook it for 2 hours on low heat, and then add the appropriate seasoning, if the brine is bitter, you can add the right amount of chicken MSG or vinegar, you can give the salt to focus on the dish so that the good taste.
4. Put in the fried pork, small fire for brining about 40 minutes, then soak for hours to eat.
5. If there are conditions, brine dishes can be brined for a second time.
Brined pork
Notes:
1. Brine is not used for a long time, must be put into the ceramic, not used to boil every other day.
2. The residue of the brine must be filtered every time, and then saved, if the brine is blackened, be sure to use the chicken blood into the brine, if the two times not cleaned up, redo it.
The brine is a skill work, not anyone can do well, do not think that with the recipe they can do well, if you have this thought, certainly do not do food, I hope that you are learning brine on the way, must be many experiments, long time to learn, in order to grow.
Five spice marinated meat recipe ingredients ratio:
Pork 20 pounds salt 200 grams of soy sauce 500 grams of sugar 100 grams of white wine 30 grams of monosodium glutamate 20 grams of ginger 50 grams of cinnamon 40 grams
Cumin 20 grams of Pericarpium Citri Reticulatae 20 grams of clove 10 grams of Cao Guo 20 grams of Sannai 30 grams of peppercorns 15 grams of vanilla 20 grams
Five spice marinated meat recipe production principle steps
1. The raw meat skin and hair repair clean, remove the bones and excess fat (remove the bones can be used to make soup,
fat should not be more than 2 centimeters, cut into half a catty to a catty rectangle).
2. marinade: rub salt evenly on the raw meat, put in a basin and marinate for 4-24 hours, (large pieces of meat, cold weather, more time).
3. Sugar water: 100 grams of sugar just dissolved, not see particles until
4. Preparation of marinade (initial brine):
Wrapped in gauze with spices (ginger, cinnamon, cumin, tangerine peel, cloves, grass fruits, Sannai, peppercorns, vanilla), plus the old broth (bone broth)
1 large bowl of water
2 large bowls of water together in a pot. Cook on low heat for one hour. Be careful to replenish the water, don't boil it dry. Add sugar water (keep boiling for 5 minutes, stirring constantly) Note: Sugar is not used here for sweetening. Add soy sauce and stir well (cease fire for 5 minutes) add white wine and boil then cease fire add monosodium glutamate (MSG) and stir
Adjust the brine: adjust the amount of broth and salt with soup, water and salt to make the first brine tastes light heat and boil
Old brine blending:
Add spices, replenish the broth and water, and cook for 30 minutes on a low heat
Taste
Adjust the brine: adjust the amount of broth, water and salt to make the first brine taste light
Adjust the brine: adjust the amount of broth, water and salt to make the first brine tastes light Salt to adjust the amount of soup and salty, so that the initial marinade taste light
heating and boiling
6. marinade: the marinade