The method and ingredients of braised pork, the method and ingredients of braised pork

First of all, the spice part: 25 grams of star anise, 15 grams of cinnamon, 20 grams of cumin, 10 grams of licorice, 10 grams of saunai, 20 grams of Sichuan pepper, 10 grams of sand kernels, 15 grams of grass fruit, 5 grams of cloves.

The most important feature of braised pork is the marinated flavor, that is, the fragrance of spices, so spices are naturally the most important part of the seasoning. On the basis of this recipe, you can also add some tangerine peel, bay leaves, nutmeg, etc.

100 grams of ginger, 150 grams of green onions, 100 ml of cooking wine, 350 grams of rock sugar, 300 grams of salt, 100 ml of dark soy sauce, 100 ml of light soy sauce.

Green onion and ginger to remove the smell and increase the flavor, cooking wine to remove the fishy artifact, rock sugar to assist sweetness, can reduce the astringency of spices, but friends who especially like sweetness can reduce the amount of sugar, salt and salt, dark soy sauce coloring, light soy sauce flavor.

My recipe is 10 liters of braised soup, and the pot at home is generally smaller, and three or four liters are full, so the seasoning should be reduced proportionally.

Method: Wrap the marinade and boil it in a pot of boiling water to remove the bitter and astringent taste of part of the marinade.

Then put the marinade packets, green onion and ginger, as well as water and other seasonings into the soup pot and cook together for an hour to let the marinade soup absorb the flavor.

An hour later, the braised soup is ready, at this time there is no oil in the braised soup, the taste is relatively low, you can add some vegetable oil into it, the taste will be much mellow, or do not add oil, but first marinate some ingredients with more oil, such as pork belly, fat sausage, etc.

Put the meat in and marinate it.

The more you use the brine, the more fragrant it becomes, so try to use it as many times as possible. However, if the brine is not well preserved, it is also more likely to spoil. It is necessary to pay attention to remove the impurities in it frequently, and to boil it every few days, and if it is not used for a long time, it can be stored in the refrigerator.

The marinated beef is already delicious after marinating, but I recently found a more delicious method, the secondary processing of marinated beef comes out of the taste is more delicious than the marinated beef. And this method is very simple, and there is an extra stir-fry process, which can be said to be quite simple, let's take a look!

First of all, the beef must be marinated first, but I bought the braised beef directly from the market, and it tastes good. If you want to braised beef by yourself, it is also very simple, we can search for it, and the special home-cooked braised beef can be done, no need for fancy methods, after all, it needs to be reprocessed!

Once we have the braised beef, we can start making it! Let's take a look!

Ingredients: braised beef, green pepper, oil, ginger slices, garlic slices, dried chili peppers, light soy sauce.

g The beef that has been marinated is cut into slices.

Remove the seeds and cut into rings.

3. Add an appropriate amount of oil to the wok, pour in 10g of ginger slices and 5g of garlic slices and stir-fry until fragrant.

4. Add 10g of dried chili pepper and braised beef and stir-fry until fragrant.

5. Add 12g of light soy sauce and green pepper rings and stir-fry until broken.

Isn't it particularly simple, for us it is just to prepare the ingredients and process them again, and there is no need to put salt. Because the original marinated beef has a salty taste, it is absolutely salty when adding salt, and this spicy stir-fried stewed beef is absolutely delicious, so hurry up and try it!

Preparation and ingredients of braised pork The answer is as follows; Ingredient; Marinated medicine packets, rock sugar, refined oil, fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar, spice packets, pork, brine, soy sauce, clear oil. The method is to match and file: 1. Go to the market to buy the halogen medicine package and divide it into two parts; 2. Grill the rock sugar on the fire, then put it on the cutting board and gently knock it, then put it in the pot with refined oil, fry it over low heat until it is dark red, add 500 grams of boiling water and stir well; 3. Put the pot on the fire, mix 5000 grams of fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar, and then put in the spice bag, change to low heat after boiling, and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine; 4. Wash the pork, put it in a clay pot, add brine, soy sauce, clear oil and salt, boil it over high heat, and change to low heat; 5. Wait until the meat is cooked, soak it for another night, and then serve.

Kiss! Hope mine helps!

Summary. 1. Clean up the raw materials before processing the meat ingredients, then soak them in cold water for 1-2 hours, pick them up and boil them in cold water for 2-3 minutes, and wash them.

1. Clean up the raw materials before processing the meat ingredients, rent them indiscriminately, and then soak them in cold water 1-2 hours before answering, pick them up and put them in cold water and boil them for 2-3 minutes, and then wash them.

2. 10 grams of Angelica dahurica, 15 grams of grass fruit, 10 grams of bay leaves, 10 grams of ginger, 20 grams of star anise, 13 grams of Caokou, 18 grams of cinnamon branch Kaipi, 10 grams of sand kernels, 10 grams of white cardamom, 10 grams of cumin, 5 grams of cloves, 10 grams of tangerine peel, 10 grams of hawthorn, 10 grams of red pepper Spice processing steps: Wash all spices, then boil them in boiling water for 3 minutes, and dry them in the shed.

3. Sugar color ingredients: 300 grams of rock sugar, 100 grams of boiling water, stir-fry method a: crack the rock sugar and put it in a hot pot where the roast wax is hot.

B: Constantly stir-fry C: The sugar dissolves, and the sugar color is red.

Add 30-50 grams of cooking wine to the brine, put in 5-15 catties of meat that is good for processing oranges, marinate over low heat, turn off the fire and soak for 30-90 minutes, and then you can eat it out of the pot.

The method and steps for making braised pork are as follows:Ingredients: pork belly, green onion, rock sugar, star anise, cooking wine, soy sauce, water 1, prepare the necessary ingredients.

2. Soak the meat in water close to body temperature for 20 minutes, change the water once, and soak for another 20 minutes to remove the fishy smell of the meat.

3. Stir-fry the chives, add star anise and stir-fry until fragrant.

4. Add other seasonings.

5. Put a little green onion at the bottom of the boiling pot, add the meat, and then pour in the soup. After boiling for 10 minutes, change to low heat for 30 minutes. Place in a simmering pot for one hour.

6. Finished products. Pour out the soup before serving, and pour it over the meat in a wok over high heat.

Ingredients: 800 grams of pork shoulder. Excipients: 80 grams of light soy sauce, 250 grams of Huadiao wine, 50 grams of rock sugar.

Steps: Wash the pork with skin and cut it into two to three pieces.

2. Blanch the pork in a pot under cold water, add the green onion and ginger slices.

3. Peidou marinade: 250 grams of Huadiao wine, 80 grams of light soy sauce, 50 grams of rock sugar.

4. The pork that has been blanched in Changxian water is resistant to being auctioned to control the dry water.

5. Add all the seasonings and add about 200 grams of hot water.

6. Put on the fire, boil over medium heat, and simmer for about 1 hour.

7. Let's be diligent in the middle and turn it over.

8. For about 1 hour, the braised pork is soft and rotten, collect the soup over medium heat, and try to thicken the soup and wrap it on the braised pork.

The method of braised meat: 1. Go to the market to buy a braised omen blind medicine bag and divide the spring grandson into two parts; 2. Grill the rock sugar on the fire, then put it on the cutting board and gently knock it, then put it in the pot with refined oil, fry it over low heat until it is dark red, add 500 grams of boiling water and stir well; 3. Put the pot on the fire, mix in 5000 grams of fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar, and then put in the spice packet, change to low heat after boiling, and slowly boil until the fragrance is overflowing, that is, it becomes fresh brine; 4. Wash the pork, put it in a clay pot, add brine, soy sauce, clear oil and salt, boil it over high heat, and change to low heat; 5. Wait until the meat is cooked, soak it for another night, and then serve.

Ingredients for braised pork.

Marinated medicine packets, rock sugar, refined oil, fresh soup, ginger and shallots, refined salt, monosodium glutamate, sugar color, spice packets, pork, brine, soy sauce, clear oil.

Precautions for production.

1. When frying the sugar, it must be fried slowly over low heat, and the sugar color should be slightly more tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add monosodium glutamate, but because most of the fresh brine is not umami enough, and people's requirements for umami seem to be getting higher and higher in recent years, an appropriate amount of monosodium glutamate can also be added in the process of preparation. It should be noted that adding monosodium glutamate to the brine will not play a major role, because monosodium glutamate will produce sodium pyroglutamate at a temperature of more than 160 to lose umami, and the temperature of the brine when boiling generally does not exceed 105.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the effect of harmonizing all flavors and improving freshness.

Therefore, after adding sugar color, you can still consider adding a little licorice to the brine.

As follows:

Ingredients: 1600 grams of pork belly, a pinch of dried red pepper, 5 grams of salt, a pinch of bay leaves, a pinch of cinnamon, a pinch of cumin, 1 cloves, a pinch of star anise, 2 tablespoons of dark soy sauce, 3 tablespoons of cooking wine.

Method: 1. Wash the pork belly, cut it into half a palm-sized piece, put it in a pot under cold water, pour in a little cooking wine, blanch to remove the blood foam.

2. Rinse and drain after blanching.

3. Prepare the ingredients.

4. Put the meat pieces into the pot, add water to cover the meat pieces, and add the ingredients.

5. Add cooking wine, bring to a boil over high heat, turn to medium heat, and cook until the meat is 8 minutes cooked.

6. At this time, about half of the soup remains, add salt.

7. Pour in the dark soy sauce.

8. Cook over high heat until the soup is thick.