The most detailed recipe for braised pork seasoning sauce, marinade recipe for braised pork

In terms of the most detailed recipe for braised pork seasoning, it is generally the simplest like salt and some more. Soy sauce is the simplest of these are essential, of course, in terms of the batch, you have to adjust it according to your own taste.

The 28 kinds of braised meat spices are: cinnamon, star anise, cumin, pepper, pepper, tangerine peel, jataman, cloves, bay leaves, ginger, licorice, kaempfera, nutmeg, cardamom, green onion, hawthorn, perilla, peppermint, angelica, gardenia, grass fruit, turmeric, sand kernel, monk fruit, lemongrass, cinnamon, xinyi, garlic, etc.

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 required raw materials.

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.

The recipe and recipe of brine are as follows:

Material preparation: Ingredients: 1 piece of mouth with Rang Bi Tiao, with celery: two spoons of braised soy sauce; 30 grams of cooking wine; 20 grams of old brine; 3 cinnamon barks; 5 star anise; 5 bay leaves; 1 piece of ginger; 1 grass fruit; 1 small piece of rock sugar; 3 grams of salt, etc.

1. Clean the surface of the mouth strip you bought, cut a knife at the root of the tongue for better cleaning, pot under cold water, slide your fingers and cook for a few minutes, scoop up the cold water, and scrape the white tongue coating clean.

2. Pour water into the pot again, put the noodles in the mouth, pour in some cooking wine, cook for a few more minutes, remove the fishy smell of the noodles, rinse again after scooping up, and check whether it is scraped clean.

3. Put the washed strips into the pot, put in all the ingredients, then pour in an appropriate amount of water, and boil for half an hour over medium-low heat.

4. After soaking the noodles into the flavor, boil them for a few minutes and heat them up.

5. Scoop up the marinated noodles, dry them until they are not hot, cut them into slices and put them on a plate, taste a piece, they are very fragrant and flavorful, and you can eat them without sauce.

6. To adjust the flavor of the lo mouth noodles, put two spoons of light soy sauce, two spoons of braised soup, two spoons of oyster sauce, half a spoon of cold vinegar, half a spoon of sugar, and stir well. Prepare some more garlic seeds and peppers, wash and chop.

7. Remove the oil from the pan, add the garlic and chili peppers and stir-fry until fragrant.

8. Pour in the seasoned sauce and bring to a boil, pour it on the marinade strips, and then serve on the table.

Summary. Kiss! Excipients:

1.3 bay leaves 2Cumin 5g3

Hawthorn 30g4Dried chili peppers 2 production steps:1

Blanch the bay leaves, cumin, hawthorn and dried chili peppers in hot water, remove and drain for later use. 2.Heat a wok and sauté with sliced ginger and garlic cloves until fragrant.

3.Add the main ingredient of the brine material, add the auxiliary materials and the blanching material after boiling, and bring to a boil again. 4.

Add the sliced braised pork and cook until the meat is soft, then turn off the heat. 5.Put the marinated pork and marinade together in a container, wait for the marinade to cool completely, and put it in the refrigerator for at least 10 hours to allow the marinade to fully penetrate into the marinade.

Hello to Kiss Qiaohong! The following is a common recipe for marinated meat: Ingredients:

1.Light soy sauce 150ml2Dark soy sauce 50ml3

Water 500ml4Rock sugar 100g5Eight Min Confession Book Corner 10g6

Cinnamon bark 5g7Sichuan pepper 10g8Sliced ginger 20g9

Garlic 20g10Cooking wine 50ml

Kiss! Excipients: 1

3 bay leaves 2Cumin 5g3Hawthorn 30g4

Dried chili peppers 2 production steps:1Blanch the bay leaves, cumin, hawthorn and dried chili peppers in hot water, remove and drain for later use.

2.Heat a wok and sauté with sliced ginger and garlic cloves until fragrant. 3.

Add the main ingredient of the marinade, add the auxiliary base material and the blanching material after boiling, and burn it again. 4.Add the sliced braised pork and cook until the meat is soft, then turn off the heat.

5.Put the marinated pork and marinade together in a container, wait for the marinade to cool completely, and put it in the refrigerator for at least 10 hours to allow the marinade to fully penetrate into the marinade.

The marinade recipe for braised pork is as follows:

20 grams of star anise, 20 grams of Sichuan pepper, 15 grams of cinnamon, 10 grams of grass fruit, 10 grams of kaempfera lead, 2 grams of cloves, 20 grams of cumin, 10 grams of white brigade and angelica, 15 grams of white cardamom, 15 grams of grass cardamom, 15 grams of tangerine peel, 10 grams of licorice, 20 grams of fragrant fruit, 10 grams of angelica, 10 grams of bay leaves, 10 grams of ginger, and 20 grams of dried shiitake mushrooms.

Calculated in a pot of 20 catties of old soup, according to the weight of the ingredients, your own taste, the spices can be increased or decreased proportionally. Before use, all spices should be soaked in water, except for cardamom, the others should be fried in the pot, and then put in an appropriate amount of water to adjust the color and season, you can put it in, chicken, duck, beef, pork, etc.

Introduction to halogens

Bay leaves, also called bay leaves, are good for those with light green color and strong fragrance. Bay leaves can remove various peculiar smells in the ingredients, and also have the effect of preservative, so it is widely used, generally 500 grams of ingredients, gram bay leaves. If the smell is particularly strong, the dosage needs to be doubled.

Cinnamon is also called cinnamon, and it tastes good with a strong fragrance. Cinnamon can remove the fishy smell, increase the fragrance and relieve greasy, and the same anise as Huai Zhenzhou, it is very widely used, all kinds of ingredients can be used, generally 500 grams of ingredients, 2 grams of cinnamon can be. If the smell is particularly strong, the dosage needs to be doubled.

Star anise, also known as anise, is brown or brownish-red in color, and the eight corners are evenly matched. Star anise can remove the fishy smell of the ingredients, greatly give the flavor of the ingredients, is the most commonly used spices in stewing, marinated and burned, generally 500 grams of ingredients, 2 grams of star anise. If it is an ingredient with a light fishy smell, 1 gram of star anise is sufficient.

Summary. The specific method is as follows: put the main ingredients into the pot, add an appropriate amount of water, turn to low heat and cook for about 20 minutes after boiling, so that the marinade is fully dissolved.

The proportion of marinades can be adjusted according to individual tastes. When cooking braised pork, you can add some soy sauce, sugar, ginger slices and other seasonings to increase the taste. When cooking braised pork, the heat should be mastered and not overcooked, otherwise the taste will be affected.

Hello, the following is a common marinade recipe: Ingredients: light soy sauce, dark soy sauce, cooking wine, rock sugar, star anise, cinnamon, Sichuan pepper, ginger slices, green onions, garlic ingredients:

bay leaves, grass fruits, cloves, licorice rulers, longan meat, wolfberry, red dates, dried chili, tofu linggan, chicken feet, duck neck Zhimin, duck tongue, duck paws, duck wings, pig trotter tendons, pig ears, beef, mutton, etc.

The specific method is as follows: put the main ingredients into the pot, add an appropriate amount of water, turn to low heat and cook for about 20 minutes after boiling, so that the marinade is fully dissolved. Put the ingredients in the pot and cook for about 10 minutes to let the ingredients taste in.

When cooking braised pork, you can add some soy sauce, sugar, ginger slices and other seasonings to increase the taste. When cooking braised pork, the heat should be mastered and not overcooked, otherwise the taste will be affected.

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

Step 1: Wash the pork with skin and cut into two to three pieces.

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

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

4. Remove the blanched pork 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 ingredients of braised pork are brown sugar, Sichuan pepper, ginger, tea, bay leaves, cinnamon, dried chili, star anise, astragalus, fennel, and tangerine peel. Steps to marinate pork: 1. Wash the pork (or other meat), cut the ginger finely, add soy sauce and ginger rice and marinate for more than 2 hours.

2. Add 1000ml of water to the pot, add the ingredients, salt and soy sauce, turn on low heat, cover, and simmer for 30 minutes to bring out the flavor. 3. Add pork (or other meat), turn to medium heat, cover, cook, and the meat is marinated.

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

The taste characteristics of marinated products in different regions: Northeast marinated products are salty, bright and red, Sichuan-style marinated products are spicy and fragrant, Huaiyang marinated products are fresh and sweet, and Chao-style marinated products taste soft and soft.

The texture of the braised pork is palatable and rich in taste. When marinating raw materials, according to the texture of the raw materials and the requirements of the eater for the taste of the marinated vegetables, it can be raked, soft and soft, and crispy and crispy, and he gives people the most abundant and palatable taste.