How to make the bacon of authentic Shaanxi Chinese hamburger?

How to make the bacon of authentic Shaanxi Chinese hamburger? Bian Xiao from Xi 'an Dian Wei Snack Training Center will share its process with you! Of course, fat but not greasy, thin but not firewood, fast-food bacon also needs the accumulation of experience. Only under the guidance of professional masters can successful bacon be made. I hope the following process can help you!

1. Mash ginger in large pieces, and mix dried pepper, pepper, fragrant leaves, cinnamon and star anise in proportion. There may be a misunderstanding about the proportion of marinade: I think the more kinds, the better. Basic requirements of braised pork: the main flavor is outstanding, the color is bright red, the braised pork is fragrant, fat but not greasy, and thin but not firewood. Suggestion: According to local tastes or habits, the type and proportion of marinade can be appropriately increased or decreased.

2. The last step is to wrap the ginger and spices and tie them tightly to make a marinade bag. Soak in clear water for about 20 minutes to remove the fishy smell of the marinade.

3. Mix soy sauce, soy sauce, carved wine, oyster sauce and chicken essence in proportion. Don't add salt first, and then add salt as a seasoning supplement when the brine is fragrant. Mix rock sugar and white sugar in proportion, and prepare to stir-fry the sugar color.

4. The wok and shovel are not washed and dried with water. Turn the stove to low heat, cool the oil in the cold pot (a small amount of oil, the ratio of oil to sugar is 1: 10), add rock sugar and stir fry constantly. Stir-fry rock sugar to the size of soybean, add sugar and stir-fry until it becomes caramel syrup, add the same amount of boiling water when bubbling, stir quickly, and turn off the heat after the syrup and water are mixed and melted. Special reminder: when syrup is added to boiling water, there will be a splashing process. Be careful at this time, and people should try to stay away from the pot to avoid scalding. The temperature of syrup is higher than the oil temperature.

5. the effect of frying sugar. The color is red with bright sauce red, and the taste is sweet and bitter. Between sweet and bitter. If it is only sweet, it means it is tender; If it is only bitter, it means it is fried. Remember: you can't use fried sugar. If you really can't grasp it well, stick to the principle of "being tender and not getting old". But one thing, too tender means it may be too sweet. Watch the dosage.

6. Choose a fresh pork leg with three parts fat and seven parts thin, change the knife into small pieces of about 200g g .. Blanch the meat in a cold water pot for 5 minutes to remove the bloody smell. Take it out and put it in a cold water basin. Wash and drain.

7. Wash the pot, put it in a marinade bag and add cold water. There is just enough water to make the pot float without touching the bottom of the pot. Then pour in the fried sugar color. After the fire boils, pour the prepared seasoning into the marinated pot and change it to medium fire. After the marinated, taste the salty soup and add appropriate amount of salt as appropriate. Marinate for 30-40 minutes until the meat is cooked, and turn off the fire (you can put the meat through the pigskin once with chopsticks, that is, it is cooked).

8. Turn off the fire and cover it. Let the meat pieces continue to soak in salt water 1-2 hours until the entrance is tender. Take it out and serve it. At this point, the braised pork is partially completed. Tip: If there is less halogen in the meat, there will be less halogen. Then after the meat is finally closed, the braised pork may not be soft and delicious. So we will marinate for 30 minutes on medium fire, and then continue to marinate for 40 minutes on low fire. Until the meat becomes soft and delicious. Put the meat in the cake and you can eat it.