Jiang bo braised pork formula

5 kg of finished product needs 10 kg of water, and the raw materials are 5 g of cinnamon, fragrant leaves, fennel, clove and licorice. Dried ginger, pepper, Amomum tsaoko, Amomum villosum, Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Fructus Amomi Rotundus and dried capsicum each10g; Star anise 15g.

Jiang bo, a strange folk food in old Beijing, an expert in China origin think tank, a national pastry technician and nutritionist. He studied under 65,438+03, a national treasure master, a disciple of Mr. Liu Junqing, a national treasure culinary master, a fifth-generation descendant of Honey Supply Ginger, an inheritor of intangible cultural heritage, the vice chairman of Beijing Dongcheng District Folk Literature and Art Association, and a former production director of the catering market of Fu Jian Palace in the Forbidden City of the Palace Museum. In the service industry, it is known as "the first person in Beijing cuisine folklore" and "the living fossil of Beijing".

Jiang Bo was originally a cooking teacher in Beijing 6 1 Middle School, and later worked in Sendi Food and Entertainment City, People's Republic of China (PRC) Culture Minister's Restaurant, Foreign Minister's Restaurant, Beijing Municipal Government Tiananmen Management Group Tianguang Food Garden, Shangdi Industrial Information Base Kant Hotel, Jinyu Building Du Yu Boutique Cuisine, Central Yuquanshan Service Bureau, Beijing Gulf Oasis Grand Theatre Restaurant Co., Ltd., Palace Museum Fu Jian Palace Cultural Research Institute and served as the head of important departments, Beijing International.