How to cook the first pot of brine?

How to make the first pot of brine? It is a headache for many halogen friends. Today, I will share the making method of a new pot of brine, as well as the details and skills that need attention.

First of all, the new brine needs to cook some old soup, and the cooking of old soup does not need to be complicated. The simpler the food, the better. According to a pot of 20 kg (single kg) of soup stock:

Illicium verum: 20g, Cinnamomum cassia 15g, Amomum tsaoko 10g, Kaempferia kaempferia 10g, clove 2g, fennel 20g, Angelica dahurica 10g, white button 15g, Amomum tsaoko 15g, dried tangerine peel 60.

Step 1: Cook soup: Prepare 5 Jin of pork leg bones and half a hen, and blanch it first. Then add 30 kilograms of water (about 20 kilograms after boiling) into the pot, add the cooked pork leg bones and hens, add ginger and cooking wine, boil over high fire, skim the floating foam and turn to low heat for 4-5 hours, then filter out all the bones and meat residue with a sieve after boiling, leaving the soup stock for later use.

Step 2: stir-fry the sugar color. Prepare materials according to the proportion of 500 grams of rock sugar, 500 grams of boiling water and 50 grams of oil. First, heat the wok, add 50g oil, pour in the rock sugar, stir the rock sugar to turn yellow gradually on medium heat, keep it on medium heat until the sugar color begins to bubble, then turn to low heat to continue stirring the sugar color, add the prepared boiling water when the sugar color turns purple, and cook for 5 minutes.

The third step is to adjust the salt water. According to the standard of 500 grams of spices for every 50 kilograms of soup stock. 200 g of spices, 400 g of ginger 100 g of salt, 50 g of chicken essence, 30 g of rock sugar, 0/0 g of pepper/kloc-0, 5 g of pepper, and a proper amount of sugar (added in batches according to the required color) are added into the soup stock and boiled for 30 minutes to obtain the original brine.

The fourth step, braised pork. The bittern prepared according to the above ratio can be marinated directly, but because the new bittern lacks fragrance and bittern oil, the pork marinated for the first time can be marinated with delicious ingredients such as pork, chicken, trotters, chicken feet and pigskin, and more bittern oil can be marinated by increasing the proportion of fat meat to increase the fragrance of bittern.

At this point, the production of a pot of new brine is completed. Under normal circumstances, the dishes from the first pot of fresh brine are slightly spicy and normal. After all, it is a new brine, which contains nothing but spices, and the brine lacks a compound alcohol flavor. After three marinations, the smell of brine is very normal and mellow.

Precautions for new brine:

1: The cooking time of the soup stock should be in place, and the heat should be controlled with small fire. The so-called small fire clear soup, big fire thick soup. Pot-stewed vegetables don't need thick soup, just simmer.

2. It is the key to fry the sugar until the end. It's tender and the sugar is sweet. Less brine is not good in color, more brine is sweet; The color of sugar is over-fried, the brine is bitter and the color is black, which leads to the dark color of braised pork.

3. Soak the spice in warm water for half an hour before putting it in the pot to remove the peculiar smell and impurities of the spice, and wash off the melanin in the spice at the same time, so as to prevent the impurities such as dust and melanin from being brought into the brine, which will lead to the blackening of the brine.

4. It is best to add sugar color in batches. Don't make it all at once, or the final product will be very dark. The best coloring time of braised pork is after cooking for 7 minutes, so observe the color of braised pork at any time during the process of braised pork. If you feel that the color is not satisfactory, add a little more and finally add it to the satisfactory color.

5. Marinate the fat food with medium fire, in order to make the fat oil as much as possible and avoid the greasy final product; Braised lean meat ingredients should be simmered slowly, so as to minimize the dehydration speed of the ingredients and avoid eating dry firewood in the final product.

Finally, after the first pot of brine is done, it needs good maintenance and preservation. The longer the brine, the more fragrant it will be, but it's not just braised pork without fresh water. When there is a lot of brine loss, it should be properly replenished to avoid the sticky situation caused by the long soaking time of brine. If you don't use brine at ordinary times, you need to cook it once a day or keep it in the refrigerator or freezer.

Braised pork is a systematic technology, and everyone has their own different methods. As long as you keep experimenting and summarizing in practice, you will eventually be able to make dishes that satisfy you.