How to make pork miso soup, how to make miso broth

1.Wash and slice the pork belly, cut the konjac into long strips or tear it into small pieces by hand.

2.Wash the white radish and cut into thick slices, wash and cut the mushrooms into cubes, wash and cut the carrots into cubes, and wash and shred the onions.

3.Put butter in the pot, pour in the pork belly slices after melting, fry until white, add konjac, add other vegetables after stir-frying, pour in half a pot of boiling water, cover and cook.

4.Scoop 2 tablespoons of white miso and set aside.

5.Cook for about 10 minutes until the radish is soft, then turn off the heat. Place the miso on top of the soup with a noodle sieve, pour the miso on the net, and grind it with a spoon to make the miso penetrate through the sieve into the soup.

6.Stir well with a spoon and serve.

The materials that need to be prepared in advance include: 500g pork, appropriate amount of dark soy sauce, appropriate amount of salt, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of star anise, appropriate amount of cinnamon, appropriate amount of orange peel, appropriate amount of Sichuan pepper, appropriate amount of sugar, appropriate amount of flavored freshness, and appropriate amount of vinegar.

1. Wash the pork.

2. Prepare garlic, sauce, cinnamon, star anise, dark soy sauce, Sichuan pepper and orange peel.

3. Prepare dark soy sauce in a bowl, add salt and sugar and mix thoroughly.

4. Put the pork in the voltage pot.

5. Add the sauce.

6. Pour water, just over the meat, and set the meat standard file in the voltage cooker.

7. When the time is up, take it out.

8. Cut into thin slices.

9. Pat the minced garlic, pour the vinegar and mix well.

10. Pour the meat on the slices.

Spiced pork sauce.

Material. 3 catties of pork belly, dark soy sauce, light soy sauce, rice wine, rock sugar, 1 section of ginger, 3 bay leaves, 1 grass fruit, 1 cardamom, 2 dried chili peppers, 3 star anise, 10 Sichuan peppercorns, 1 tablespoon of white wine.

Method. 1.Cook all the seasonings together for 15 minutes, then turn off the heat and allow to cool thoroughly (more than 2 hours is best).

2.After washing the pork belly, dry it, put it in the seasoning soup, cover it with plastic wrap and marinate it in the refrigerator for three days, during which time it will be turned over once a day to evenly absorb the flavor.

3.Take out the marinated meat and dry it, tie it with a rope and hang it in a cool and ventilated place to dry it for three days in autumn and winter. In spring and summer, use chopsticks to empty on the plate, and leave the refrigerator to dry for more than four days without covering plastic wrap. Steam over medium heat for 40 minutes and slice it.

Tips. 1. After air drying, the volume of the meat will shrink by about 1 3, and the meat will become compact. Therefore, it is more appropriate to choose a width of 10cm when buying pork belly.

2. After the meat is washed, the surface moisture must be dried before marinating, so as not to cause deterioration caused by too much raw water in the marinade. 3. If the taste is heavy, you can put an appropriate amount of salt in the seasoning and then boil.

Sauce meat. Material.

2000g of pork belly, 350g of dark soy sauce, 500g of liquor, 10g of salt, 100g of sugar, star anise, tangerine peel, how to make it.

1.All ingredients except liquor are boiled in a pot and let cool. (After cooking, the salt and sugar can be dissolved, and the spices can be better flavored.) ）

2.Pour in the white wine and mix well, then dip in the pork belly. (The pork belly does not need to be washed, it is marinated directly, so that it is not easy to spoil, and it is more original, so it is soaked and washed when eating.) If you must wash it, it must be fully dried before pickling after washing. ）

3.After marinating for 2-3 days, hang in a ventilated place for 10-15 days before serving. (When marinating, the meat should be turned over every other day to ensure that the marinade is even.) ）

Method. 1.Remove the rib meat and cut it into pounds or so.

Sauce pork. Sauce pork.

Cubes, soak in cold water for 3 hours, remove and wash;

2.Put it in the old marinated pot, add pig's trotters, fennel seeds, peppercorns, wrap it with a cleaning cloth, put cinnamon, ginger, green onion, and salt into the pot and boil it over low heat;

3.Simmer for one and a half hours, remove the meat, put it in cold water, and remove the foam on the surface of the soup;

4.Then put the meat into the pot, add a small amount of cold water, boil on the heat, and then change to low heat and simmer until the meat is rotten and the soup becomes thicker;

5.Finally, the meat is taken out, and each piece of meat is brushed with a layer of original brine on one side with the skin on the side, and then it can be served.

Tips for crafting. The recipe for pork sauce is very simple, as long as you follow the recipe step by step, you will be sure to enjoy a delicious dish, soak the meat in cold water, and add some ice cubes to the cold water in the summer to ensure that the meat is fresh.

2.When boiling meat for the second time, the heat should be constantly adjusted and the meat should be constantly turned to ensure that the flavor enters the meat evenly.

3.This dish requires 5000 ml of braised soup. The historical and cultural cuisine is the traditional famous food of Taiyuan Liuweizhai delicatessen, which is very rich in local characteristics, and has been passed down to this day, and is praised by everyone.

Sauce meat (sauce beef, sauce pork) recipe and processing method Main ingredients: 5000 grams of pork. Spices:

12 grams of star anise, 10 grams of cumin, 8 grams of ginger, 8 grams of angelica, 8 grams of licorice, 6 grams of Sichuan pepper, 6 grams of cinnamon, 6 grams of nutmeg, 5 grams of white cardamom, 5 grams of tangerine peel, 3 grams of grass coar, 1 gram of bay leaf, 1 grass fruit, half a monk fruit. Ingredients: 500 dried yellow sauce, 500 ml of Haitian flavor soy sauce, 300 grams of cooking wine, 300 grams of green onions, 200 grams of ginger slices, 120 grams of refined salt, 50 grams of Haitian straw mushroom dark soy sauce.

Specific processing and production steps: 1. Put 500 grams of dry yellow sauce into a basin, add 1000 grams of water to dissolve and dilute, and set aside. 2. Place spices:

12 grams of star anise, 10 grams of cumin, 8 grams of ginger (cracked), 8 grams of angelica, 8 grams of licorice, 6 grams of Sichuan pepper, 6 grams of cinnamon, 6 grams of nutmeg (cracked), 5 grams of white cardamom, 5 grams of tangerine peel, 3 grams of grass cole, 1 gram of bay leaves, 1 seeded grass fruit, half of Luo Han Guo, put it into the bag and tie the mouth. Soak the bag in water for 30 minutes, then remove the water and set aside. 3. Cut 10 catties of pork into pieces, each piece weighs about 1000 grams -1250 grams, don't cut too small, put it in water to soak in bleeding water after cutting, put it into the pot and add water to submerge it after taking it out, add 50 grams of cooking wine to blanch, blanch for 5-10 minutes after boiling over high heat, take it out and rinse it clean, and set aside.

4. Add 10 kg of stock or water to the stainless steel bucket, put the leak in the soup bucket, pour the diluted dry yellow sauce into the soup bucket through the leak, and throw away the residue of the dry yellow sauce. Then put in 500 ml of Haitian Wei Jixian soy sauce, 50 grams of Haitian straw mushroom dark soy sauce, 120 grams of refined salt, 300 grams of green onions, 200 grams of ginger slices, a soaked material package, put all the ingredients to boil over high heat, put in 300 grams of processed pork pieces and cooking wine, boil again and cook for 90 minutes, turn off the heat and soak for 5-6 hours to get out of the pot.

Ingredients: tendon meat, yellow ranzen sauce, cooking wine, Sichuan pepper, cinnamon, soy sauce, salt, sugar, ginger, star anise, green onions. Method.

1. Wash the dirt on the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and boil over high heat, skim off the blood foam on the water surface after boiling, skim while cooking, about 15 minutes, the blood in the meat will be cleared, remove the meat pieces and drain the water;

2. Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, put in soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, ingredients, cinnamon that are slow in gauze bags, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally remove the lid of the pot and simmer over high heat for 15 minutes to make the meat pieces evenly flavored;

3. Take out the beef tendon meat, put a pair of chopsticks on the big bowl, put the meat on it and drain it to cool;

4. After the beef is completely cooled, the surface is tight, and it can be sliced. When cutting, it should be in the opposite direction of the shredded meat fiber, and the thin slices can be served.

Ingredients: tendon meat, yellow sauce, cooking wine, Sichuan pepper, cinnamon, soy sauce, salt, sugar, ginger, star anise, green onions. Method.

1. Wash the dirt on the surface of the beef tendon meat with running water, put the whole piece into a pot of cold water and boil over high heat, skim off the blood foam on the water surface after boiling, skim while cooking, about 15 minutes, the blood in the meat will be cleared, remove the meat pieces and drain the water;

2. Put the beef tendon meat into the soup pot, add hot water until the meat surface is completely submerged, add soy sauce, yellow sauce, salt, sugar, cooking wine, green onions, ginger slices and peppercorns, spices, and cinnamon in a gauze bag, cover and cook on high heat for half an hour, then turn down the heat and simmer for more than 2 hours, and finally lift the lid of the pot and simmer over high heat for 15 minutes to make the meat pieces evenly flavored;

3. Take out the beef tendon meat, put a pair of chopsticks on the big bowl, put the meat on it and drain it to cool;

4. After the beef is completely cooled, the noodles are tight, and they can be sliced. When cutting, it should be in the direction of the meat fiber and serve it on a plate.

The following brings you the practice of Shanghai sauce pork, hot moms hurry up and learn it! The taste is very good'Oh!

Ingredients for sauce pork

Ingredients: Pork.

Excipients: sand kernel, jade fruit, grass fruit, cloves, cumin, angelica, cinnamon.

Ingredients: salt, soy sauce, ginger, green onion.

Sauce pork preparation

1. Wash the pork, cut it into large pieces, put it in a pot, add water to boil, take it out and soak it in cold water until it cools, wash it and set aside.

2. Pat the ginger loose, cut the green onion into sections, and pack the sand kernels, grass fruits, jade fruits, cumin, cloves, cinnamon and angelica in gauze bags.

3. Put an appropriate amount of water in the pot, put it in a gauze bag, then put in pork, salt, soy sauce and ginger and shallots, boil over high heat, and then simmer over low heat until cooked, take out the pork and slice it on a plate, and pour the soup on it.

Sauce pork tips

You can grind all the herbs into powder, so that it is easier to get out the flavor when cooking.

The northern miso soup uses pig bones and old hens to boil the soup, about two hours, boil until the soup is white, take out the pork bones of the plum stalls, the old hen, and leave the soup for later use.

2 catties of green onion and ginger, monk fruit, star anise, Sichuan pepper, bay leaves, coriander, angelica, ginger, cumin, cinnamon, appropriate amount of cloves, cooking wine, dark soy sauce, light soy sauce.

Production: 1. Sugar color: Put about one or two salad oil into a wok, put in the smashed rock sugar and fry over low heat for 4 minutes when it is hot, put in the sweet noodle sauce and stir-fry over low heat for 2 minutes, then take it out for later use.

2. Spices: Half a catty of oil in the salad, put the spices in the spices and stir-fry for 10 minutes when it is hot, and then remove it and put it in the bag.

3. Wash the pork leg bones, duck and hen, cut into large pieces, put them in boiling water and boil them over high heat for 5 minutes, remove them and put them in the pot, add 10 catties of boiled soup to boil over high heat, skim off the foam and add sugar, spices, cooking wine, dark soy sauce, and light soy sauce to make it taste.

Wash the pig's trotters bought at the market, shave the hair, boil them in water for 20 minutes, take them out and cool them, put them in a well-seasoned miso soup, and cook them over low heat for two hours. Using a pressure cooker for about half an hour will do. Take the chopsticks and prick it gently, and it's easy to get in.

Pig trotters contain more collagen, and you can eat more of them for beauty.

The preparation of the sauce pork is as follows:Ingredients: 400 grams of pork tenderloin, 1 pack of quail eggs, 2 Qingyang chilies, 10 garlic, 1 4 tbsp pepper, 1 3 cups of shochu.

Excipients: 1/2 cup soy sauce, 2 tablespoons sugar, 3 tablespoons cooking wine.

Steps: 1. Cut the pork loin into large pieces and soak it in cold water for about 30 minutes to remove the blood.

2. Put the meat in a pot, pour in enough water for the meat to submerge, pour in the soju and cook for a while.

3. Rinse the cooked meat with cold water.

4. Put the meat in the pot again, pour in enough water to soak the meat, then add pepper and whole garlic, and simmer until the meat is cooked.

5. Scoop out the cooked meat and tear it into strips.

6. Take out the pepper and garlic from the boiling water, add the torn meat, quail eggs, Qingyang pepper, add seasonings, and cook for a while.

Pork sauce preparation.

Ingredients: minced pork, minced mushrooms, minced onion, flour with nine-layer tartar leaves, salt, Brazilian mileage, 1 tablespoon basil leaves, 1 4 teaspoons sugar, 1 2 teaspoons minced garlic, stock.

Steps:1Place all seasonings in a juicer and beat well.

2.Heat a pot and stir-fry the minced pork, minced onion, minced mushrooms and flour until fragrant.

3.Pour the seasoning from recipe 1 into the pot of recipe 2 and simmer over low heat for about 3 minutes, and the delicious herb mushroom meat sauce is ready.

Nutritional value of pork.

1.Pork protein is a high-quality protein that contains all the essential amino acids for the human body.

2.Pork is rich in iron, which is necessary for the production and function of red blood cells in the human blood.

3.Pork is the main dietary vitamin**, especially lean pork is rich in vitamin B1. Pork also contains more vitamin B2, which plays an important role in fat synthesis and breakdown.

Efficacy and function.

1.Replenish protein and fatty acids.

Pork provides humans with high-quality protein and essential fatty acids. Pork provides heme (organic iron) and cysteine, which promotes iron absorption.

acid, which can improve iron deficiency anemia.

2.Nourish the kidneys and nourish the yin.

Pork is flat and sweet, has the effect of moistening the stomach and intestines, shengjin liquid, tonifying kidney qi, detoxifying fever and toxin, and is mainly used to treat fever, dry cough, constipation, deficiency, nourishing yin, moisturizing dryness, nourishing liver yin, moisturizing skin, facilitating urination and quenching thirst.

【Shiitake mushroom meat sauce】

Ingredients. Shiitake: 200

Accessories. Salt: to taste.

Specific steps: Step 1.

Soak the shiitake mushrooms in advance, wash and cut into cubes. Chop the pork into minced meat and set aside.

Step 2. Stir-fry chopped chives and stir-fry minced meat.

Step 3. When the minced meat is whitish, add diced shiitake mushrooms and stir-fry evenly.

Step 4. Add cooking wine, light soy sauce, chili powder, bean paste and hot sauce, an appropriate amount of water, and wait for the water to drain.

Step 5. Put it in a clean bottle with no oil or water, put it in the refrigerator, and eat it for a week.