Seasoning suitable for braised pork

The formula of medium storage bittern spice Nanjing, Jiangsu/Fei Chengfeng

Feichuhong bittern

Raw materials: star anise, cinnamon, kaempferia kaempferia each 5g, pepper 1 50g, clove, Amomum villosum, cardamom each15g, dried tangerine peel10g, 2 Siraitia grosvenorii, gecko1pair, 30g of licorice and fennel. B. 350g hot pot bottom material, 800g Lee Kum Kee Guilin Chili sauce and 200g red bean paste. C. Pig bone soup 10 kg, 30g of red yeast powder and 400g of rock sugar. D 750g rapeseed oil, 250g shallots, shallots and chives, 200g dried shallots 150g, 200g ginger and garlic cloves, and 0/00g celery and coriander 100g. After mixing, they are decocted with low fire 15min, then filtered and dried to form leek oil. E. 20g of chicken essence, 200g of soy sauce and 350g of rose wine.

Output: 1. Mash material A, fry with 50% hot onion oil for 15 minutes, take out material A and wrap it with gauze. 2. Stir-fry material B with scallion oil for 20 minutes, add material C and spices for 30 minutes, and season with material E. ..

Features: spicy and slightly sweet, bright red in color.

Usage: Suitable for marinating pork hands, ribs and viscera.

Example: Bawang Pig Hand Raw materials: 500g pig hand, 20g lettuce leaves, 5g coriander.

Seasoning: salt water 1500g, rose wine and salad oil 15g.

Output: 1. Wash pig's hands, split them, blanch them in boiling water for 5 minutes, and take them out for later use. 2. Put the pig's hand in salt water and press it in a pressure cooker for 20 minutes. Remove the lid, pour in the rose wine and simmer for 5 minutes. After taking it out, brush the surface with salad oil and put it on a plate. Decorate it with lettuce leaves and parsley.

Features: spicy taste, bright red color.

Mianyang/Li Jiahao, Sichuan

Xinchuan brine

Ingredients: spices (coriander, galangal and star anise 20g each, onion, carrot, pepper and red rice 50g each, celery, ginger and onion 20g100g, Amomum villosum and Kaempferia galanga/kloc-0.5g, cinnamon and licorice 20g/kloc-0.5g, clove, Amomum villosum and kaempferia galanga/kloc-0.

Output: 1. Put coriander, celery, onion, carrot and Redmi into gauze bags and tie them tightly. 2. Put the remaining spices into another gauze bag and simmer in boiling water for 5 minutes. 3. Add broth to the pot. After the fire boils, add sugar, brine, salt and two seasoning packets, and boil over low heat. Add carved wine and rose wine and bring to a boil.

Production key: 1. If the brine is good, it can't be separated from the bittern oil of the old brine, which has the function of improving taste and freshness. If there is no old bittern oil, it will increase the consumption of livestock raw materials with more umami substances; Carved wine and rose wine should be added after the raw materials are marinated in oil. 2. Raw materials with heavy fishy smell must be blanched before marinating, and raw materials such as beef and pork should be coded in advance. 3. When marinating raw materials, always remove floating foam to ensure the quality of brine.

Application: pork hands, ribs, viscera, ducks, geese, etc. Can be pickled, eggs, soy products, kelp and other raw materials should be pickled separately.

Remarks: Preparation method of Sichuan brine:

Formula: 6 kg of fresh soup, 500 g of rock sugar, 20 g of cooking wine and salt, 0/0 g of cinnamon/kloc, 0/0 g of kaempferia kaempferia/kloc, 0/0 g of tsaoko/kloc, 0/0 g of clove/kloc, 50 g of sugar, 50 g of red pepper and star anise, and 300 g of onion.

Preparation: 1, cinnamon, kaempferia kaempferia, clove, red pepper, onion, star anise, fennel, tsaoko, pepper and ginger are put into gauze bags and tied tightly; Simmer the pig bones in boiling water for 10 min, and then take them out for later use. 2. Take a stainless steel vat, add fresh soup, seasoning bag and pork bones to boil, add rock sugar, cooking wine and sugar color, then cook for 30 minutes on low heat, and add salt and monosodium glutamate to taste.

Example: crispy and sauced goose raw material: 1 goose (weight about 2500g).

Seasoning: 3000g of brine and salad oil, 20g of pepper noodles, 5g of pepper oil, 60g of pepper noodles, Shaoxing wine 10g, dried starch, seafood sauce, Thai chicken juice, shisanxiang 15g, celery, onion, red Zhejiang vinegar, coriander, green pepper and chicken juice 5g.

Production: 1, salt, pepper noodles, pepper oil, pepper noodles, seafood sauce, Thai chicken juice, thirteen spices, celery, coriander, green pepper, onion, ginger, onion, carrot and lemon slices are evenly mixed to form a marinade; Maltose, Shaoxing wine, dry starch, red vinegar and boiled water are evenly mixed to form crisp syrup; Marinate the marinade in the goose belly for 2 hours, sew the goose belly with an iron needle, marinate it in salt water for 40 minutes until it is 80% ripe, and take it out. 2. Hang the goose with an iron hook, coat it with crispy syrup, blow dry the surface, soak it in 50% hot salad oil for 5 minutes, and take it out and eat it.

Features: bright red color and spicy taste. Tianjin/Zhang Yanli

Gewang special bittern

Raw materials: a.50 kg of clean water, 0 kg of pork bone/kloc-0, 5 kg of old chicken spine, and 0.5 kg of Jinhua ham/kloc-0. B 25g of nutmeg, 25g of Amomum villosum, 25g of licorice, 0/25g of cinnamon/kloc, 0/50g of star anise/kloc, 75g of geranium, 75g of fennel and Siraitia grosvenorii, 50g of white pepper, 50g of tsaoko, 0/00g of dried tangerine peel/kloc, prickly ash, galangal and clove. It is best to have a big body, a thick and long tail, and no insects and dryness. ]3, 25 grams of smoked spices. C Donggu Yipin fresh soy sauce 1350g, Huadiao wine and Guangdong rice wine 500g each, fish sauce 300g, rose wine 250g, rock sugar 2kg, salt 1.5kg, chicken essence 1.25kg, chicken powder 250g, fresh soy sauce delicious, tortoise shell sauce, and so on. D. dried onion coriander 1kg, celery carrot ginger 0.5kg, peanut oil 2kg, clean chicken oil 1kg.

Output: 1. Put peanut oil and chicken oil in material D into a pot and heat it to 70% heat. Add dried onion, parsley, celery, carrot and ginger, and simmer 1 hour. Take it out and filter for later use. 2. Put the material A into the soup pot and simmer until the soup remains 25kg, put the material B into the soup pot and heat it for 30min to filter out impurities, then put the soup back into the soup pot and simmer the material C in the soup pot for 30min until the seasoning is completely dissolved (stirring constantly during cooking to prevent sticking to the bottom), then add the oil in step 1 and mix well.

Features: bright red color and mellow taste.

Remarks: the purchasing hotline of smoked spices: 024-86855859.

Application: Pigeons, poultry and other raw materials can be pickled.

Example: One-handed stewed whole duck raw materials: Beijing stuffed duck 1 bird (weighing about 1 1,000g), lettuce leaves 30g, radish flower 1 flower.

Seasoning: 5000g of brine, 50g of Shanghai white vinegar and sugar, 20g of garlic and 20g of green pepper.

Output: 1. Wash the duck, control the water, soak it in salt water for 2 hours, take it out, put it in a dish with lettuce leaves, and decorate it with radish flowers; Mix white vinegar, sugar, garlic and green pepper evenly to make a flavor juice, and eat it with braised duck. Before eating, cut the duck into pieces weighing about 20 grams and dip it in the sauce. Hebei Yutian/Jiang Yuhai

Nanwei Brine (1)

Raw materials: cinnamon, star anise 55g each, kaempferia kaempferia, Amomum tsaoko, licorice root15g each, southern ginger 20g, cardamom17g, Flos Magnoliae (also known as Flos Magnoliae, available in pharmacies)14g, cardamom13g, and Zanthoxylum bungeanum. B Onion 80g, ginger 175g, white wine 35g (Cangzhou Iron Lion Mud), Haitian soy sauce 126g, rock sugar 2 10g. C 1500g chicken skeleton and pig bone, 35kg clean water.

Production: 1, take a clean pot, add water, chicken skeleton and pig bone to simmer for 3 hours, and hang in the stock. 2. Wash the material A, wrap it with gauze and Qi Chengbao spice, put it in the hung soup and boil it over low heat. Add onion, ginger, white wine, soy sauce and crystal sugar to taste, and cook on low heat for 30 minutes. Remove the onion and ginger, and skim the floating foam on the surface.

Features: Deep red in color, fragrant and memorable.

Application: 1. This set meal weighs 375 grams and can pickle 30 kilograms of raw materials at a time. 2. When marinating raw materials such as beef, pork, bean products, chickens and ducks, it is necessary to marinate separately, otherwise it is easy to cross the flavor.

Example: Braised chicken wings-Raw material: 500g of clean chicken wings.

Seasoning: salt water 1000g.

Production: Wash the chicken wings in boiling water for 2 minutes, take them out, soak them in salt water for 35 minutes, take them out and put them on a plate.

Features: ruddy color and fresh and tender taste.

Nanwei Brine (2)

Raw materials: cinnamon 3 1g, star anise 32g, pepper 17g, angelica sinensis, licorice root, dried tangerine peel and Amomum villosum 40g each, clove, angelica dahurica and nutmeg 25g each, kaempferia kaempferia 15g, Cynomorium songaricum 3g, galangal 8g, and gecko 838. B. chicken skeleton and pig bone 1500g each. C cooking wine 390g, sugar color 130g, Haitian soy sauce10g, refined salt 300g, rock sugar and ginger 180g, Redmi 8g.

Output: 1. Wash the chicken skeleton and pig bone, simmer in a boiling water pot for 10 minute, take it out, put it in a soup pot, add 30 kilograms of water to boil, and then cook it with low fire for 3 hours to make a hanging soup. 2. Wrap the material A in gauze, wrap the red rice in gauze and put it into the hung soup. Add cooking wine, sugar, soy sauce, refined salt, crystal sugar and ginger, and cook for 30 minutes, skimming off the froth.

Features: ruddy color and mellow taste.

Application: 1. This brine formula can pickle 27.5 kilograms of raw materials. 2. Raw materials such as beef, pork, bean products, chickens and ducks can be preserved.

Example: Jinsha crispy braised pork ribs raw materials: pork ribs 750g, bread crumbs 50g.

Seasoning: egg 120g, flour 35g, starch 25g, onion 40g, clear water 45g, salt water 1500g, salad oil 1200g, salt 2g, pepper noodles 1g and cumin powder 2g.

Output: 1. Chop the ribs into 8 cm pieces, simmer them in boiling water for 3 minutes, then take them out and marinate them in salt water for 50 minutes. 2, onion diced; Mix 60 grams of eggs, flour, starch, salt and water into a paste. 3, put salad oil in the pot, put onion diced for 2 minutes when heated to 30%, and take it out. When the oil temperature rises to 60%, add bread crumbs for 2 minutes and take them out for later use; Pour the paste into oil heated to 50% through a colander, soak it in low fire 1 min (while frying) to form small particles, take it out, crush it with a knife, and mix it with onion and bread crumbs to form egg crisp bread crumbs. 4. Wrap the pork chop evenly with 60 grams of eggs, then wrap it with egg crisp bread crumbs, soak it in 50% hot salad oil for 4 minutes, take it out and mix with Chili noodles and cumin powder, and serve.

Features: crisp outside and tender inside, golden color. Mudanjiang/Duyang, Heilongjiang

Duchu brine

Raw materials: a. Pig bone, beef bone, chicken bone and old chicken each 5kg, chicken feet 3kg, scallop 1kg, Jinhua ham 3.5kg, terrestrial fish (i.e. dried flounder) 1.5kg, and clean water 50kg. 500g of salt B, 250g of monosodium glutamate and chicken powder, 750g of rock sugar, Beijing Erguotou 100g, 500g of fish sauce, 200g of carved wine, rose wine 100g, Haitian soy sauce 100g, Guangdong rice wine 100g, and peanut butter 350. C pepper, cinnamon, white pepper and dried tangerine peel 25g, angelica dahurica, citronella, nutmeg and tsaoko 20g, fennel, clove, angelica 15g, ginger slices, star anise, Amomum villosum, galangal 50g, cardamom 30g, geranium and licorice 15g. D.500g onion oil.

Production: chop pork bones, beef bones, chicken bones, old chicken and chicken feet in half, simmer in boiling water for 5 minutes, take them out and pour them into a vat, then add scallops, native fish, Jinhua ham (Jinhua ham should be cut into chunks weighing about100g in advance, then add onions and ginger, steam them on low fire for 30 minutes and pour them into the bucket) and clear water. Wrap material C in gauze, boil it in clear water for 20 minutes, then take it out and boil it in soup. Finally, add onion oil to seal the soup.

Features: light red color, fresh and mellow taste, not greasy.

Application: eggs, fried tofu, kelp, various meat products (such as beef, pork belly, pig ears, pig liver, money belly, goose web, rabbit meat). Kaifeng, Henan/Wang Wei

Medicinal red brine

Raw materials: 20 kg of clean water and 500 g of salad oil. 2000 grams of keel, 3000 grams of old duck, Jinhua ham 1000 grams, 2000 grams of trotters. B. Citronella 30g, Illicium verum 60g, Angelica dahurica 20g, Amomum villosum 20g, Pericarpium Citri Tangerinae, Cinnamomum cassia bark, Cinnamomum cassia twig, Fennel, Fructus Amomi Rotundus 20g, Flos Caryophylli10g, Ginseng 50g, Scallop 500g, Rhizoma Gastrodiae, Radix Angelicae Sinensis 20g15g and Gecko 50g.

Production: 1, simmer a material in boiling water for 5 minutes, then take it out, put it in a vat, boil it with clear water and simmer for 3 hours. 2. Crush the material B with a knife, stir-fry it in salad oil at 50% heat for 10 minute until it is fragrant, take out the material B, wrap it in gauze, put it in a vat, and then put the material C in the vat for 4 hours.

Features: bright red color, with a certain nourishing effect.

Usage: It can be used to pickle cattle, pigs, beef and rabbits. Changzhou, Jiangsu/Xie

Shanxiang bittern formula

Raw materials: 5000 grams of beef bones, 5000 grams of pork bones, 2500 grams of grass chicken, 10 of common spices (fennel, cinnamon, fragrant leaves, cardamom, cardamom, southern ginger, clove, female clove, fragrant cheese and nutmeg) 10 of each, and 2400 grams of Lee Kum Kee brine.

Production: Put beef bones, pig bones and grass chicken in boiling water for 10 minute, take them out, wash them, put them in a stainless steel container, add water and cook for 6 hours with low fire, add gauze-wrapped 10 spice, add Lee Kum Kee brine and cook them with low fire.

Features: salty with fresh, fresh and delicious.

Usage: Suitable for meat and poultry, viscera and dishes. Taiyuan, Shanxi/Huang Taiming

Chaozhou bittern

Ingredients: A. Haitian umami soy sauce 2500g, Meijia fresh soy sauce 1500g, rock sugar 2200g, sliced sugar 1550g, Jinbei brand Thai raw juice fish sauce 750g, Shuanghe brand rose wine 480g, Yueshan brand carved wine 600g, Le Jia brand chicken essence 900g and salt 500g. B dried hippocampus 1 pair, dried gecko 1 pair, 7500g of pig bone, 4500g of old chicken, roasted duck bone1500g, 250g of ham meat, 500g of ham bone, 250g of Yao Zhu, 2 squid and 3 terrestrial fish. C peanut oil 2500g, garlic cloves 1500g, onion 750g, coriander 250g, onion 150g, cinnamon 10g, star anise 10, 8 tsaoko, fragrant leaves 15g and fragrant fruits 5. D star anise, cinnamon 50g, Zanthoxylum bungeanum 10g, white pepper, licorice 10g, fragrant leaves 40g, clove 15g, dried tangerine peel 5, Amomum tsao15g, Momordica grosvenori 2, fennel 30g, angelica dahurica 5g, fragrant fruit and nutmeg 5g. E. Nanjiang 2500g (about 1500g after peeling), meat ginger 500g and coriander 250g (washed and bagged). F 500g of ginger, 0/500g of south ginger/kloc-,900g of onion and 250g of coriander (washed for later use). G. salad oil 2000 grams.

Production: 1, dried seahorses, geckos and shredded fish in material b are put into a pot and simmered for 10 minutes until they are dry for use; Wash scallops and squid, put them in 60% hot salad oil and soak them in low heat for 3 minutes. Wash the old chicken after removing its head and pedicels, blanch it in boiling water for 5 minutes, take it out, blanch it in 80% hot salad oil for 3 minutes, and take it out for later use; Duck bones, pig bones, ham meat and ham bones are put into boiling water and simmered for 5 minutes. 2. Put 30 kilograms of clean water into a stainless steel barrel, and put the above materials into the barrel for slow cooking for 2 hours; Boil the F material in a barrel for 3 hours, then take it out of the fire and filter it after 3 hours. 3. Put peanut oil in the pot, add garlic cloves, shallots, coriander, onion, star anise, Amomum tsaoko (mashed Amomum tsaoko), cinnamon, fragrant leaves, fragrant fruits and cardamom with low heat/kloc-0.5min, and take out for later use. 4. Wash the material D with water, soak it for 10 minute, and bag it for later use. 5. Boil the soup with high fire, turn to slow fire, add the light soy sauce, fresh soy sauce, rock sugar, sliced sugar, chicken essence and salt in materials E, D and A, stir slowly, pour the fried material C into the fire to boil after the sugar dissolves, and finally add fish sauce, carved wine and rose wine, and turn off the fire. After 5 hours, the brine is filtered, and the bagged things are put back into the brine to become Chaozhou brine.

Features: bright red color and mellow taste.

Usage: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat.

Beijing/Zhao Yufei

Zhao Chu bittern

Raw materials: 2 old chickens (3,000g), 4,000g pork bones, 50g star anise, 20g tsaoko, 20g Siraitia grosvenorii, 20g fragrant leaves, 20g fennel, 20g cinnamon, 30g angelica dahurica, 30g long pepper, 30g dried tangerine peel and prickly ash, 2 nutmegs and gecko.

Production: 1, old chicken, stick bone, cut into pieces, blanch in boiling water 10 minute, remove blood bubbles, take out and clean, put in a vat, add 35 kg of water and boil for 6 hours, then add dried tangerine peel, dried pepper, star anise, Amomum tsaoko, Siraitia grosvenorii, fragrant leaves, fennel and cinnamon wrapped in gauze. 2. Pour the chicken oil into the pot and heat it to 60% heat. Add onion, ginger, garlic, parsley, celery and dried onion, and fry for 5 minutes until it is fragrant. Take out the raw materials, pour in seafood soy sauce, simmer with soy sauce, and pour in soup barrels to taste.

Features: golden color, salty taste, slightly sweet and spicy.

Usage: Suitable for marinating pigeons, large intestine, chicken feet and pig elbow bones.