The proportion and preparation of ingredients for authentic braised pork

Ingredients & Proportions:

Pork. 20 pounds.

200 grams of salt.

500 grams of soy sauce.

100 grams of sugar.

30 grams of liquor.

20 grams of monosodium glutamate.

50 grams of ginger.

40 grams of cinnamon.

20 grams of cumin.

20 grams of tangerine peel.

10 grams of cloves.

20 grams of grass fruit.

Sannai 30 grams.

15 grams of Sichuan peppercorns.

20 grams of vanilla.

Production principle and specific steps:

1.Repair the raw meat and fur, remove the bones and excess fat (the removed bones can be used to make soup, the fat should not exceed 2 cm, cut into pieces.

half a catty to a catty rectangular cube).

2.Marinating: Rub the salt evenly on the raw meat and marinate it in a basin for 4-24 hours.

3.Sugar water: Dissolve 100 grams of sugar until no particles are gone.

4.Preparation of marinade (primary marinade):

Wrap the spices (ginger, cinnamon, cumin, tangerine peel, cloves, grass fruit, sannai, pepper, vanilla) in gauze, add 1 large bowl of old soup (bone broth) and 2 large bowls of water into the pot and cook for one hour on low heat. Be careful to replenish the water and do not boil it dry.

Add sugar water (keep boiling for 5 minutes, stirring constantly).

Note: The sugar here does not play a sweetening role.

Add the soy sauce and stir well (stop the heat for 5 minutes).

Add liquor. Boil.

Then there was a ceasefire. Add MSG and stir.

Adjust the brine: Use soup, water and salt to adjust the amount of soup and saltiness, so that the taste of the initial marinade is light.

Heat to a boil. 5. Old halogen blending:

Add spices, soup and water and simmer for 30 minutes.

Taste. Adjust the brine: Use soup, water and salt to adjust the amount of soup and saltiness, so that the taste of the initial marinade is light.

Heat to a boil. 6.Marinated: Marinate well.

Combine. The cleaned meat pieces are marinated by putting them into the prepared primary marinade. Bring to a boil over high heat, then simmer over low heat for 30-60 minutes. The cooking process should be completed by turning the pot two or three times.

Recipe and proportion of braised pork:

Halogen formulations. 1 package of Sichuan-style marinated spice, 100 grams of ginger, 150 grams of green onions, 100 grams of Shao wine, an appropriate amount of refined salt, 20 grams of cooked vegetable oil, 250 grams of rock sugar, and 5000 grams of water. In fact, the main thing to make braised pork is seasoning sauce, and it is recommended to learn it from Guanxiangxing snacks.

A more authentic approach. Hope. Thank you.

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.

1 kg of large pieces of beef, spiced, cinnamon, red tang, light soy sauce, dark soy sauce, salt, garlic powder, ginger, green onion, cooking wine, Sichuan pepper, bay leaves.

Method: 1: Cut the beef into large pieces and wash well.

2) Boil a pot of water, add beef, a little cooking wine and garlic powder after boiling, cook for about 5 minutes to remove debris and blood, remove and drain.

3: Wash the pot, put in the beef, then put in light soy sauce, dark soy sauce, sugar, salt, cooking wine, five spices, cinnamon, bay leaves, Sichuan pepper, garlic powder, take a whole piece of ginger and pat it loose and put it in, and then put the green onion segment, mainly cooking wine and light soy sauce, a small amount of salt and sugar. If possible, you can put a few pieces of orange peel or a lemon clove.

Add a little more water, the material should completely overflow the beef, then turn to low heat and simmer for about 3 hours, leave the fire for one night, then boil on high heat for the second time, and then simmer for 3 to 4 hours to make it completely flavorful, and then leave the fire and wait for the beef to cool down, you can take it out and drain the brine and put it in the refrigerator, and take it out and slice it when eating.

Note: Be willing to cut the material, anyway, the marinade can continue to marinate things in the future, I basically don't put water; The cooking time must be long, otherwise it will not taste inside; This is the best to take out overnight, but you can't soak it in the marinade for too long, otherwise it will be sour and rotten. There are many ways to eat, dry cut with wine, or noodles, or sliced and stir-fried.

Ingredients: beef shank.

Excipients: lemon, cinnamon, osmanthus, star anise, garlic, green onion.

Seasoning: beer, soybean soy sauce, dark soy sauce, five-spice powder, peanut oil, salt.

Method: 1. After cleaning the beef tendon, soak it in water for 10 minutes to remove the blood.

2. After pouring out the water, put a little salt, five-spice powder and two slices of lemon on the beef shank, grasp and marinate for 15 minutes.

3. Add water to the pot and add the ginger slices.

4. Blanch the marinated beef.

5. Rinse with cold water, add a little oil to the pot, add ginger and garlic and stir-fry until fragrant.

6. Add two spoons of soybean paste and stir-fry, add green onion knots, cinnamon, star anise and osmanthus to stir-fry until fragrant, and add two cans of beer.

7. Add some dark soy sauce and light soy sauce, add the blanched tendon meat, add a slice of lemon and a little salt, bring to a boil and change to low heat and cook for 45-60 minutes.

8. After cooling completely, take out the beef, apply sesame oil on the surface, wrap it in plastic wrap and refrigerate, and slice it when eating.

2.The cooking time can be controlled according to personal preference for the texture of the beef.

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.

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.

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.

Ingredients need to be prepared as follows: ginger, garlic, chives, cinnamon, bay leaves, star anise, rock sugar, dark soy sauce, light soy sauce, dried chili, Sichuan pepper, monosodium glutamate, chicken essence and other seasonings, and if possible, prepare pure water.

2.After the meat is washed, blanch it with ginger slices and cooking wine, and it must be boiled under cold water, so that the blood can be forced out.

3.Stir-fry the marinade, heat the oil in the pot, half of the lard and half of the vegetable oil is the best, wait for the oil temperature to become about 7, put in the rock sugar, turn off the low heat, boil slowly, and wait for the rock sugar to completely melt and turn into a sugar color. Add ginger slices, garlic, green onion knots, burst out the fragrance, so that the marinade is fried, then prepare a casserole, add an appropriate amount of pure water, pour the fried marinade into it, add the blanched meat, and finally put in dark soy sauce, dried chili, Sichuan pepper, monosodium glutamate and other seasonings, try it yourself to see if the taste is suitable, and adjust it at any time.

The final step is to put the prepared spice packet in and you're done.

4.Precautions: The most important thing about braised pork is to master the heat, if it is braised pork belly, etc., it will generally take about 40 minutes, but if it is braised beef tendon meat, it will take about 1 hour.

During the braised meat, you must use medium and low heat, some friends always feel that their braised meat color is not good, in fact, the color is not determined by the length of the stew, we can soak the braised meat overnight, the absolute color is very good-looking.

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.