What ingredients do you need for braised pork

Classification of juice: due to different formulas, it can be divided into two types: south brine and north brine: red brine and white brine. The main ingredients of red brine are soy sauce, rice wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and tsaoko. The color of pot-stewed vegetables is red, so it is called red pot-stewed. Because of the soy sauce, the food tastes sweet and mellow. White brine is boiled with water, some seasonings and traditional Chinese medicine. It is natural without soy sauce and sugar, but sometimes a little light soy sauce is added to avoid being too white. The main ingredients of Hokuriku are soy sauce, Shaoxing wine, water, salt, onion, ginger, rock sugar, star anise, cinnamon, pepper, clove and cinnamon. Universal halogen bag: medicinal materials: star anise, 5 fennel, 25g dried tangerine peel, 5g pepper, 2 licorice 10g, clove, 5g cinnamon, 5g kaempferia rhizome, 5g seasoning: light soy sauce 100ml soy sauce paste, 1ml rock sugar, 0 tablespoons wine and onion/kloc-0. Practice: 1. 2. Soak the universal marinade bag, water 1000ml and all seasonings together for 20min, and then heat and boil to complete the universal marinade. 1 spoon 15ml 1 teaspoon 5ml boil the universal gravy, then add the ingredients, marinate them with low fire, take them out, cut them into sizes suitable for the entrance, pour in the universal gravy, and sprinkle with ingredients such as coriander and chopped green onion. 1. Spiced dried bean curd: Put the spiced dried bean curd into a boiling record, marinate it with low fire for about 20 minutes, cut it into small pieces before eating, and then blanch it with marinade. 2. Kelp: Put kelp in the boiled marinade, marinate it with low fire for about 20 minutes (in all marinades, it should be the last one), take it out, pull out the toothpick, and then cut it into the right size. 3. Bean curd skin: cut the bean curd skin into long sections, put it in the boiled marinade and marinate it with low fire 15 minutes. 4. Braised eggs: Wash the eggs, cover them with water, add a teaspoon of salt, bring them to a boil over high heat, and then turn to low heat 10 minute until cooked. Take it out, shower it with cold water, peel off the eggshell, put it in the boiled marinade, marinate it with low fire for about 20 minutes, then simmer it for 10 minute after turning off the fire, and cut it in half before eating. 5. Noodle cake: Put the instant noodle cake into the boiled marinade and marinate it for about 3 minutes with strong fire, then you can eat it. 6 Fish balls: 600 grams of fish balls, universal gravy: one pot practice: Wash the fish balls, put them in the cooked gravy, marinate them on low fire for about 10 minutes, take them out, put them in a plate, sprinkle with a little universal gravy, and sprinkle with chopped green onion before eating. 7. Braised sausage: material: a pair of garlic, a pot of universal marinade. Practice: Wash the sausage, cut it into several sections, put the garlic in the sausage, rub and squeeze the garlic by hand, let the garlic slide forward to remove the dirt in the sausage. 2. Boil the all-purpose gravy, then put the vermicelli in, marinate for about 60 minutes on low fire, and then simmer for 10 minute after turning off the fire. Put it on a plate, drizzle with a little universal marinade and serve with shredded ginger. Coriander is eaten together. Spiced tea eggs: eggs 10 tea, half a cup of water 1000ml soy sauce 1 cup (240ml) salt, and two teaspoons wrapped in universal brine. Practice: Wash the egg shell carefully, put it into the pot, pour water until the egg is submerged, add a teaspoon of salt to the water, cook the egg with high fire first, and turn it over several times when cooking. Turn the water to a low heat after boiling, and turn off the heat after boiling for ten minutes. Stuff for another 5 minutes, and then take it out to cool for later use. Boil the all-purpose halogen bag and all other materials in the pot, break the eggs, put them in the pot, cook on low heat 1 hour, and then soak for 2 hours after turning off the fire. Universal gravy is also suitable for cooking all kinds of vegetables. Cut the vegetables into the size suitable for the entrance, then put them in the cooked gravy and cook for about 2-5 minutes. After putting it on, mix with appropriate amount of sand tea sauce and a little universal gravy. (Fresh mushrooms, broccoli, spinach, Chinese cabbage, Flammulina velutipes, string beans, bean sprouts, spinach, and corn shoots) Oyster sauce spicy marinade is suitable for poultry viscera, because the flavor of oyster sauce spicy marinade is rich, which can cover up the unique taste of viscera, and the marinated taste will be better than that of general marinade. People who like spicy food can increase the weight of pepper powder, or after marinating, sprinkle with Chili oil to improve the taste. Spicy halogen bag in oyster sauce: medicinal materials: fennel 25g pepper 10g licorice 2 slices clove 5g cinnamon 5g seasoning: spicy bean paste 2 tablespoons oyster sauce 2 tablespoons sand tea sauce 2 tablespoons spicy oil 1 tablespoon garlic 5 slices ginger 5 slices pepper 2 rice wine 1 tablespoon rock sugar 1 tablespoon marinade practice:/kloc- Put all the medicinal materials in cotton brine bags, and then use cotton. 2. Put the pickled steamed stuffed bun into the pot with 2000ml of water and rice wine, soak for 20 minutes, mince the pepper and smash the garlic for later use. 3. Heat the oil pan, stir-fry garlic slices and ginger slices, add spicy bean paste, oyster sauce, sand tea sauce, spicy oil and pepper powder, stir fry together, put them in the pot of the second method, add rock sugar, and boil over high fire to complete the spicy marinated oyster sauce. Spicy sausage in oyster sauce: material: a pot of sausage washed with oyster sauce and spicy marinade: one tablespoon of salt, three tablespoons of flour and three tablespoons of vinegar. Practice: cut the pig intestine into several sections, cut off the surrounding fat, turn the big factory over with chopsticks, and wash it with salt, flour and vinegar until the surface of the large intestine is not sticky. 2. Wash the large intestine thoroughly with clear water, put it in a pot, cover it with water, and boil it with strong fire. After boiling, pick up the large intestine, rinse it with clear water, and drain the water for later use. 3. Boil the spicy marinade of oyster sauce, put it in the pig's large intestine, marinate it for about 60 minutes with medium fire, put it in a plate and sprinkle with chopped green onion. Spicy beef tendon: material: beef tendon: 600g oyster sauce and spicy marinade: 1 pot practice: boil beef tendon in water for 40min, and then drain it for later use. 2. Boil the spicy marinade in oyster sauce, add the beef tendon, marinate for 60 minutes on low fire, and then insert it with chopsticks. If it can penetrate, it means that beef tendon is delicious. Put the beef tendon in the dish. Apple curry marinated bag: medicinal materials: half an apple, 1 tablespoon curry powder,15g fennel, 5g pepper, 5g star anise, 3 seasonings: 10 cloves garlic, 2 tablespoons soy sauce, half a spoonful of salt and sugar, and half a spoonful of marinade. Practice: 1. Put all the medicinal materials except apples and curry powder into a pickling bag, and serve. 2. Put the apple curry marinade into the pot, add 1000ml of clear water, soak for later use, dice the apple and pat the garlic evenly for later use, 3. Heat the pan, add 2 teaspoons of oil, add garlic and stir-fry until fragrant, then add diced apples and curry powder, stir-fry together, then put them in the pan of Method 2 and boil to get the apple curry marinade. Curry marinated chicken wings: Material: 6 chicken wings, 1 pot of apple curry marinade. Practice: Clean the chicken wings for later use. 2. Boil the apple curry marinade, add the chicken wings, marinate for about 15 minutes on low fire, then stew for 15 minutes after turning off the fire until the chicken wings are tasty. Red oil marinated bag: medicinal materials: licorice, 2 pieces of cinnamon, 5g of star anise, 5g of dried tangerine peel, 5g of tsaoko, seasoning 1 piece: soup stock, spicy oil 1 can, 3 tablespoons of soy sauce paste, sand tea sauce 1 tablespoon, garlic 1 tablespoon. Soak the pickled bag, 1000ml water, broth and rice wine in a pot for 20 minutes. 3. Crush garlic, cut pepper into powder, wash onion and cut into long sections for later use. 4. Heat the oil pan, stir-fry garlic and ginger slices, add spicy oil, soy sauce paste and sand tea sauce, stir-fry, pour into the pan in the second method, and add pepper powder and sand tea sauce. Duck tongue in red oil: material: duck tongue in red oil marinade 600g 1 pot practice: scald the duck tongue with boiling water, and then wash it for later use; 2. Boil the red oil marinade, then add the duck tongue, boil it with high fire, then add the duck tongue, cook it for 40 minutes with low fire, then turn off the fire and let it cool, and serve. Garlic-flavored halogen bag: medicinal materials: garlic 10 octagonal pepper 10g clove 5g fennel 15g Jiang Sha 5g cinnamon 5g seasoning: onion 3 broth 1 filled with soy sauce, two tablespoons rice wine 1 tablespoon marinade. Practice: 1. Pat garlic in medicinal materials. And then tied tightly with cotton thread to obtain garlic-flavored halogen packets. 2. Soak the halogen bag and 1000ml water in the pot for 20min. . 3. Wash the onion and cut it into long strips for later use. 4. Take the oil pan, saute the onion slices, pour them into the pot of method 2, add soy sauce to taste after boiling, and marinate the garlic juice. Marinated pork tail with garlic Material: 3 garlic heads, ginger 10 slices, and 5 garlic marinades. One pot method: pat garlic for later use. 2. Wash the pig's tail, scald it with boiling water, and drain it for later use. 3. Stir-fry garlic and ginger slices until fragrant, and then pour them into the garlic-flavored marinade. 4. Add the pig's tail, simmer on low heat for about 40 minutes, pick it up and cut it into small pieces. Sprinkle with coriander and serve. Baixiang halogen bag: medicinal materials: licorice, 2 pieces of star anise, 3 pieces of ginger, 5g of broad bark, 5g of clove, 5g of Amomum tsaoko, 2g of radix aucklandiae, 5g of cassia twig, and 0/0g of pepper. Seasoning: soy sauce 1 cup of rice wine 1 tablespoon of sesame oil 1 tablespoon. Practice: 60. Put the rice wine into the pot and soak it for 20 minutes. 3. Open a big fire, add soy sauce, rock sugar and sesame oil, and boil to complete the spiced halogen package. Braised tripe: Ingredients: tripe 1, onion, 4 ginger, 2 small pieces of garlic, 5 petals of spicy bean paste, 2 tablespoons of black bean paste 1 tablespoon of spiced gravy 1 pot practice: wash tripe, scald it with boiling water for later use, 2. Wash onion and cut into long sections, pat garlic evenly for later use. 3. Take out the oil pan, add onion, ginger and garlic to stir fry until fragrant, then remove the spice residue, stir fry black bean sauce and spicy bean paste with the oil in the pan, then pour into the pot of spiced marinade, boil it with strong fire, put it into the tripe, and turn down the heat for about 2 hours until Gram can pass through the tripe with chopsticks. 4. Take it out and cut it into small pieces, put it in a plate and sprinkle with a little chopped green onion. Su Xiang halogen bag: fennel 15 g star anise, 3 cinnamon, 5 g pepper 10 g seasoning: salt 1 tsp soy sauce, 1 tsp vegetarian oyster sauce 1 tsp sugar, 1 tsp marinade. Practice: Put all the medicinal materials into the bittern bag, which is the Su Xiang bittern bag. 2. Soak 600ml halogen bag and water in the pot for 20 minutes. 3. Open the fire, add all the seasonings, and finish the fragrant halogen bag after boiling. Braised chicken: Ingredients: vegetarian chicken, 6 peppers, 1 root ginger, 1 block vegetarian marinade, 1 pot. Practice: Wash vegetarian chicken for later use. Shred all the peppers and ginger for later use. 2. Boil the vegetarian marinade for later use. 3. Take it out of the oil pan, stir-fry shredded pepper and shredded ginger, add vegetarian chicken and stir-fry, then pour vegetarian chicken into the marinade in step 2, turn the marinade to low heat and stew for about 25 minutes, then take it out and put it into pat. Braised belly: vegetarian belly, 4 peppers, 1 ginger, 1 sliced vegetarian marinade. One-pot method: wash the vegetarian belly and cut it in half for later use. Zanthoxylum bungeanum and ginger are cut into filaments for later use. 2. Boil the vegetarian marinade for later use. 3. Take it out of the oil pan, add pepper and shredded ginger and stir fry, add vegetarian belly and stir fry, then pour vegetarian belly into the marinade of practice 2, turn to low heat and stew for about 20 minutes, then turn off the fire and stew for another 20 minutes, take it out, cut it into appropriate sizes, put it in a plate and sprinkle with a little coriander and shredded pepper. Coke halogen bag: medicinal materials: one bottle of star anise, three fennel, 15g cassia twig, 5g Jiang Sha, 5g seasoning: one tablespoon of soy sauce, one tablespoon of rice wine and two slices of ginger. Practice: 1. All the medicinal materials except cola are put into the halogen bag, which is the cola halogen bag. 2. Soak the halogen bag, cola and soy sauce in the pot for 20 minutes. 3. Open the fire, add wine and ginger slices, and finish the scorched halogen package after boiling. Preservation method of gravy: gravy can be reused, and gravy has a special magic that the more salted it is, the better it tastes, especially the gravy of meat. After boiling, you can add the smell of marinade. To marinate the marinade, we must first remove the marinade, then filter out the impurities, put it in a fresh-keeping box or other suitable container, and freeze it, which is the old marinade. Before use, just take it out, thaw it, boil it, and add a proper amount of water. After the seasonings such as sugar are boiled together, the new materials can be pickled. After pickling, they can be filtered and frozen. After 3-4 days' use, the old marinade will lose its fragrance. At this time, as long as you add new marinade and seasonings such as water, soy sauce and sugar, you can continue to marinate other ingredients. In the process of re-marinating, special attention should be paid not to touch raw water. Chopsticks used for holding or net spoons used for fishing must be cleaned to wipe off moisture. Don't add a proper amount of water to the old marinade before boiling, so as to avoid the marinade from deteriorating. The marinade can also be stored in cold storage, but it is the correct storage method to take out the marinade every 3-4 days and put it back in the refrigerator after heating and cooling. In addition, when marinating bean products such as dried bean curd and kelp, it is best to put the marinade into another small pot separately, and then put the dried bean curd and kelp into the marinade after boiling. This is because this kind of video is easy to make the marinade sour, and the marinade in this small pot can be poured out after eating. Preservation method of lo mei: lo mei from lo mei is a way to taste lo mei, if it can be eaten on the spot. If there is still a residue of lo mei, it is best to take it out, put it in a sealed bag and store it in the refrigerator, while lo mei is stored after filtering out impurities. There are two ways to eat it: one is cold food, that is, directly slice the lo-mei and sprinkle it with seasoning and chopped green onion, and the other is cold food. If it is sliced or braised, because chopped green onion and seasoning are sprinkled, it should be washed with hot water first, then a small pot of marinade is taken out and heated, then the marinade is put in and heated, and then eaten. Braised trotters: Stewed trotters with star anise, five dried tangerines, pepper 10g, licorice 10g, two cloves, cassia twig 10g, Alpinia officinarum 10g, tsaoko 10g and cinnamon 5g or more. Ingredients: trotters 1 root onion, 2 ginger, 5 garlic slices, 10 petals, a packet of seasoning: 200ml soy sauce, 2 tablespoons rock sugar, 1 tablespoon oil, 1 tablespoon salt, 1 tablespoon rice wine. Practice: 1. Soak the halogen bag, 2000ml water, soy sauce and rock sugar in a pot for 20 minutes. 2. Wash pig's trotters, put them in a pot, add water, cook them with ginger to about 80 degrees, remove the smell of blood, pick them up, soak them in cold water for about 30 minutes, scrape off the fine hairs, rinse them off, then put them in a freezer at MINUS 30 degrees, and take them out after quick freezing. 3. Wash the onion and cut it into long sections. Pat the garlic evenly for later use. 4. Heat the pot, add a tablespoon of oil, add the onion, ginger slices and garlic, stir fry until fragrant, add salt and rice wine to taste, and then pour into the pot according to the first method. 5. Heat the gravy, add the pork knuckle gravy for about 60 minutes, take it out and cut it into small pieces. Put it on a plate and sprinkle with a little coriander. Braised duck wings in Cantonese style: medicinal materials: 5 pieces of star anise, 5 grams of dried tangerine peel, 2 pieces of Chinese prickly ash10g, 2 pieces of licorice, 5 grams of clove, 5 grams of fennel15g, 5 grams of cinnamon, tsaoko, cassia twig10g. Practice: put all the medicinal materials into the halogen bag, that is, braised duck wings in Guangdong style. Ingredients: duck wings, 6 shallots, 2 slices of ginger, 5 slices of garlic, Chili 10, one braised duck wing in Cantonese style, seasoning: a packet of soy sauce, 120ml, and a tablespoon of chicken powder. Practice: 1. Put the pickled package, 1000ml water, soy sauce and chicken powder into the pot, soak for 30 minutes and boil for later use. 3. Wash and cut the onion, pat the garlic evenly, put it in the pot of the first method together with the Chili duck wings, marinate it for about 20 minutes on low fire, then simmer it for 20 minutes, take out the duck wings and bake it in the oven for 2 minutes. Sweet egg marinated bag: star anise, 3 pieces of dried tangerine peel, 5g of pepper, 5g of licorice, 5g of fennel,15g of galangal and 5g of cinnamon. Ingredients: egg, 10 pepper, 2 sweet egg marinated packets, one packet of seasoning: 200ml soy sauce, one tablespoon sugar. Practice: Put the pickled bag, 600ml water, soy sauce, rock sugar and pepper into the pot, soak for 20 minutes and cook. 2. Wash the eggs, put them in the pot, cover them with water, add a tablespoon of salt, cook them to 80 degrees, stew for 3 minutes, turn off the fire, then simmer for 10 minutes, soak them in cold water immediately after taking them out, and peel off the eggshells for 5 minutes. 3. Put the eggs in the marinade that has been cooled in the first step, put them in the refrigerator, and soak them for more than two days to make the eggs tasty. Apo Tiedan halogen bag: star anise 3 fennel 10g clove 10g pepper 10g cinnamon 10g Practice: put all the medicinal materials into the halogen bag, tie it tightly with cotton thread, and smash it with heavy objects. Ingredients: 20 quail eggs, 20 shallots, 2 slices of ginger, 2 slices of garlic, 5 slices of marinated sauce, 1 bag of soy sauce, seasoning: 2 spoons of rock sugar, 1 spoonful of water, 400ml. Practice: Wash the onion, cut into long sections, and pat the garlic evenly for later use. 2. Boil the marinated buns, shallots, ginger, garlic and all seasonings together, and turn off the heat for later use. 3. After the quail eggs are cooked, peel off the eggshells, put them in the marinade of the second method for about 10 minutes, soak them for 5 minutes after turning off the fire, take them out, drain them and dry them naturally. 4. Repeat the loose marinade and air drying for at least seven times until the protein part condenses into a thin layer.