ingredients

2 kg of meat, 4 tablespoons of soy sauce, 5 tablespoons of cooking wine, 5-6 small pieces of rock sugar, proper amount of salt, 2 pieces of star anise, 3-5 pieces of clove, 3 pieces of fragrant leaves, cinnamon 1 small piece, ginger 1 small piece, and a few dried peppers.

method of work

1. Wash the pork, put it in a container, add cooking wine, add enough water, and soak it for half an hour to 1 hour to remove blood;

2. Boil a pot of water in the pot, put all the materials except salt down with the meat, boil with high fire, turn to low fire, marinate slowly for about half an hour, then add appropriate salt, continue to marinate to the required degree of hardness, and you can adjust the marinating time according to your preference;

3. Turn off the fire, remove the braised pork into the container, remove the spices in the marinade, pour the marinade into the container containing the braised pork, and soak the marinade. When it is cool, it can be stored in the refrigerator. When you need to eat, take out a proper amount of braised pork and marinade and heat it.

Braised pork, also known as marinated vegetables, is a dish made by boiling the raw materials after preliminary processing and blanching in prepared marinade. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan brine is the most common in China, mostly red brine, and the braised pork in Chaoshan area is the most famous and has gone abroad.

Braised pork is mainly processed from spices and meat. Most of the marinated condiments have the functions of appetizing, strengthening skin and health benefits, promoting digestion and resolving stagnation.

China is most famous for its braised pork in Chaoshan area. The so-called Taiwan Province braised pork spread from chaozhou people to Taiwan.