Many people like to eat braised meat. There must be several braised meat shops in the wet market, but many people may not be very confident about the braised meat outside. They feel that the ingredients are not very clean, so they think that they can do it at home. You can make braised meat, but sometimes we find that the braised meat shop outside is very fragrant and has a very rich and thick aroma, but the one you make yourself doesn’t seem to have enough aroma. The following five tips can help you make the aroma. Rich brine:

Brine

The first point is to beat the spices into granules. Many people wash the prepared spices when making brine. Put it directly in the spice bag and then throw it into the brine. In fact, this is wrong, just because most of the spices we buy are in their original state, and when making brine, it is best to beat the spices into granules. . In this way, the aroma of the spices will enter into the brine more easily. But we often find that most of the brine packages we buy separately outside, or buy online, are in the form of powdered spices. But in fact, powdered brine packages are not very good, because powdered brine packages are made It is easy to smell when marinating, so the aroma will be very strong in the first pot. Newbies can easily not grasp the amount, which will cover up the aroma of the ingredients, causing it to taste salty or strong. The subsequent brine will be very bland and almost tasteless, so powdered brine packets are not acceptable. It is best to have rice-sized granules.

Brine

The second point is that spices do not need to be oiled, but the ingredients actually contain oil in every step. First of all, choose pig's trotters or old hens when making soup. These will release a lot of fat during the soup making process. Then when frying some ingredients, oil will also be added, and the oil will also enter the final brine along with the ingredients and soup. Finally, the most milky ingredients we choose will also have fat in them. Whether it is chicken wings or chicken feet, these have their own fat, and these oils are completely sufficient. Therefore, in the process of making brine, there is no need to fry or fry the spices separately.

Brine

The third point is that during the process of blanching the raw materials, if it is a small piece of material, it can be boiled over high heat. If it is a large piece of meat, Ingredients such as pig's trotters need to be cooked under low heat and cold water in a pot to slowly boil out the blood water in the ingredients, and then fish out the cooked blood foam. After the blood foam gradually disappears, remove the raw materials and wash them with hot water to remove any remaining impurities. If boiling water is poured into the ingredients, the impurities and blood inside will not be released. The cooked brine will also be fishy and not as fragrant.

Brine

The fourth point is that the more braised the soup, the more fragrant it becomes, but if ingredients with high collagen content such as pig's trotters or pig ears are added to the brine, , because collagen entering the soup will cause the brine to become thicker and thicker. The flavor of the brine at this time will be more fragrant, but the next time you use this brine, you need to reduce it as appropriate, otherwise the taste of the brine will be too strong. And it will also be easier to burn the pot. It is best not to reuse the stewed soup after it has been cooked in the pot.

The fifth point is to choose different soaking times according to different ingredients. For example, fishy dog ??meat needs to be soaked for a day in advance, but beef, although the taste is lighter, is also more difficult. Cooked ingredients only need to be soaked for a few hours.