Water supply and drainage of pigs and treatment methods of common dishes

Step 1: Pickled pigs are put into water.

Wash the pig with clean water, then drain it slightly, add100g salt, rub it evenly and marinate it. Marinate for about 8 hours in winter, 4 hours in spring, 2 hours in summer, and extend the time appropriately in summer.

Note: the stomach and intestines do not need to be pickled.

Step 2: Prepare the marinated soup.

Take 2,500 chicken skeleton bones and 5,000 pig bones, add water 10 kg and simmer for 8 hours, then take out the bones, pack all seasonings and put them into bone soup, add water 15 kg and boil over high fire, simmer for about 1 hour until the fragrance overflows, pour in a proper amount of marinade, and then add yellow wine and salt 200.

Step 3: blanch the water.

Rinse the pickled pig water with clear water, then put it into boiling water, add onion and ginger slices and cook 10 ~ 15 minutes to remove the fishy smell, then take out the pig water and wash it with clear water.

Note: Cook the pig until it is raw, then it can be cooked. Overcooking can lead to the loss of fresh flavor.

Step 4: curing

Put the boiled and cleaned pig water into the marinated soup, add 300g of yellow rice wine, pig essence 10g, 50g of oyster sauce and 250g of salt, turn to low heat for 30-50min after the fire is boiled, pick up the pig water, check it, put chopsticks into the meat to see if there is any blood flowing out, and if there is any blood flowing out, return to the pot to continue marinating, indicating that the marinated meat is good.

Step 5: cooling.

Prepare an appropriate amount of cold salt water in advance, take out the pickled pigs and soak them in cold salt water for 10 ~ 15 minutes, and then take out the finished products.