Formula of braised pork in Chinese hamburger

The formula of braised pork in Chinese hamburger is as follows:

Tools/raw materials: 800g pork (leg), 5 tablespoons braised soy sauce, 5 slices of pepper 10, 5 slices of ginger, 5 slices of white pepper 1 teaspoon, 2 slices of star anise, 5 slices of cinnamon 1 slice, 5 slices of clove, 5 slices of rock sugar, etc.

1. Prepare pig forelegs with skin.

2, the pot is hot, pick up the meat, the skin is facing down, and the skin is scalded. Turning the skin is to make the skin taste more elastic. If possible, you can also burn the skin on the fire until it is brown and then scrape it.

3. After the skin is branded, scrape the pigskin with a knife, and then wash the pork.

4. Enlarge the meat into a bowl and put it into the cured meat in the raw materials, including 2 tablespoons of braised soy sauce and the remaining 3 tablespoons of braised soy sauce for stewing.

5. Give the pork a full massage, so that the marinade can be evenly attached to the surface of the pork, which is easy to taste. Then cover it with plastic wrap and put it in the refrigerator for more than two hours.

6. Boil the pot with boiling water, put the marinated meat and gravy into the pot (you can chop the meat into large pieces), and add all the stew raw materials mentioned in the raw materials section of the article. After boiling, skim off the floating foam, turn to low heat, cover the pot and stew for about an hour.