The practice of stewing pigs in water;

Raw materials:

The pig goes into the water for 5 kilograms.

Seasoning:

500g of yellow rice wine, 600g of salt, 300g of monosodium glutamate, 200g of sugar, pig essence10g, soy sauce15g, 50g of oyster sauce, onion100g, 75g of ginger and 400g of spice powder. Spice powder formula: pepper 100g, star anise 100g, cinnamon 120g, fennel 50g, clove 30g, Amomum villosum 50g, Amomum villosum 35g, cardamom 20g, geranium 15g, citronella 20g, kaempferia 75g, etc.

1, pickled pigs in the water

Wash the pig with clean water, then drain it slightly, add100g salt, rub it evenly and marinate it. Marinate for about 8 hours in winter, 4 hours in spring, 2 hours in summer, and extend the time appropriately in summer.

Step 2 prepare salt water soup

Take 2,500 chicken skeleton bones and 5,000 pig bones, add water 10 kg and simmer for 8 hours, then take out the bones, pack all seasonings and put them into bone soup, add water 15 kg and boil over high fire, simmer for about 1 hour until the fragrance overflows, pour in a proper amount of marinade, and then add yellow wine and salt 200.

Step 3 drown

Rinse the pickled pig water with clear water, then put it into boiling water, add onion and ginger slices and cook 10 ~ 15 minutes to remove the fishy smell, then take out the pig water and wash it with clear water.

4, marinating

Put the boiled and cleaned pig water into the marinated soup, add 300g of yellow rice wine, pig essence 10g, 50g of oyster sauce and 250g of salt, simmer for 30-50min after the fire is boiled, take out the pig water for inspection, put chopsticks into the meat to see if there is any blood bleeding, and if there is any blood bleeding, return to the pot to continue marinating, which shows that the marinated meat is good.

5, pull cool

Prepare an appropriate amount of cold salt water in advance, take out the pickled pigs and soak them in cold salt water for 10 ~ 15 minutes, and then take out the finished products.