Seasoning required:

1. Salt;

2. Soy sauce;

3. Sugar;

4. Liquor;

5. MSG;

6. Ginger;

7. Cinnamon;

8. Cumin;

9. Tangerine peel;

10. Clove;

11. Caoguo;

12. Sannai;

13. Zanthoxylum bungeanum;

14. Vanilla.

The key to making braised pork:

1. The choice of braised pot. It is best to use a cast iron pot. If there are not too many raw materials to be marinated, it is better to use a casserole. The thick walls of these two pots have poor thermal conductivity and the soup is not easy to evaporate. Food is less susceptible to chemical changes with this pot.

2. Master firepower. Generally, medium-low or low heat is used to keep the soup in a small or slightly open state. Do not use high heat, otherwise, the soup will boil and continuously splash on the wall of the pot, forming a film, and finally coking and falling into the marinade, turning into black carbon powder, some of which will adhere to the raw materials, affecting the finished product and marinade. color and taste.

3. It is necessary to control the maturity of raw materials. When raw materials are marinated, regardless of their tender texture and maturity time, their maturity should be controlled when or before they are softened, taken out of the pot or removed from the fire.