Method for make spiced braised pork

Pot-stewed vegetables can be said to be zero-difficulty snacks, and all kinds of vegetables can be pickled. The key to the quality of marinated vegetables lies in marinated sauce, and the soul of marinated sauce is the old bowl of marinated sauce that remains after each marinated dish. Lao Lu is the soup marinated after the first pot-stewed dish. With the increase of the number of pot-stewed vegetables, the taste of the old pot-stewed vegetables is more and more mellow, and the pot-stewed vegetables will become more and more fragrant.

The method of cooking marinated vegetables at home is different from that in the store, and the preservation method of old marinated vegetables is different. Generally, marinated vegetables are not cooked at home every day, so we need to collect the old marinated vegetables to be thick, put them in a small bowl, seal them and freeze them in the refrigerator, so that the old marinated vegetables will not go bad.

According to taste types, it can be divided into basic brine (pure spiced), home-cooked brine (douban spiced), spicy brine (spicy spiced), spicy brine (spicy spiced), hot pot brine (hot pot spiced), cumin brine (cumin spiced) and so on. The basic practice of brine is the basic brine with five pure flavors, which is also the most traditional practice. Other brines are based on this change.

The production of basic brine includes three steps: the production of fresh soup, the preparation of spices and the boiling of brine blank.

Fresh soup production steps: clean the raw materials, mash the ginger and tie the onion tightly; Blanch the old hen, old duck, lean pork and pig bones in cold water, skim the foam after the water boils, clean the crumbs on the surface of the raw materials, put them in a warm water pot, add cooking wine, ginger and onion, boil over medium fire, skim the foam, keep the water surface slightly boiling with low or low fire, cover and cook for about three hours, take out the raw materials, and filter out the soup residue.

Preparation of spices. ① Chennai, ② Amomum villosum, ③ Cinnamomum cassia, clove, Amomum tsaoko, fennel, licorice, geranium, ④ star anise. The ratio of ①, ②, ③ and ④ is1:2: 3: 5; The consumption of fresh soup is 1000 times that of spice ①; Other raw materials or materials include ginger (crushed), onion (tied), cooking wine, salt, rock sugar and gauze bags.

Blank boiling of salt water. Clean the spices, put them into gauze bags, and tie the bag mouth tightly; Wash the ginger and pat it loose, and tie the onion tightly; Put fresh soup in the pot, add ginger, onion, sugar, salt and spices, and simmer for about an hour with low fire or slow fire until the fragrance is overflowing.

Check the salinity, color, fragrance, impurities and dosage of salt water at any time, and add salt, sugar, spices (according to the formula ratio) and fresh soup at any time. If there are too many impurities or oil stains in the brine, it should be filtered; When salt water is not commonly used, cover it with plastic wrap after cooling, put it in refrigerator and cook it once a week; When marinating physical raw materials, you must first blanch them and marinate them often, not just plant raw materials; The raw materials with heavy odor should be pickled separately from the raw materials of bean products, otherwise it is easy to pollute the brine, and the marinated bean products brine is not easy to preserve.