How to make delicious braised pork?

Brine refers to a cooking method in which processed raw materials are put into prepared marinade and heated until they are cooked and delicious. Braised dishes have the characteristics of natural or brown-red color, fresh and mellow flavor, soft and moist, and are suitable for poultry and livestock meat and their offal, soy products and some fungus raw materials. According to the color of the marinade, it is divided into red marinade and white marinade.

Red marinade ingredients: 10 kg fresh soup, 500 g rock sugar, 500 g cooking wine, 1kg refined salt, 50 g star anise, 30 g cinnamon, 25 g cumin, 20 g kaempferol, 20 g grass fruit, 10 g cloves, 30 g Sichuan peppercorns, 50 g dried chili peppers, 10 g pepper, 250 g ginger, 250 g green onions, 150 g sugar, 3 g MSG, 1 kg each of chicken bones and pork bones.

Ingredients for white marinade: 10 kg of fresh soup, 400 g of rock sugar, 500 g of cooking wine, 500 g of refined salt, 50 g of star anise, 5 g of cinnamon, 25 g of cumin, 20 g of kaempferol, and 20 g of grass fruit. , 5 g cloves, 10 g amomum villosum, 25 g cardamom, 30 g prickly ash, 10 g pepper, 250 g ginger, 250 g green onion, 3 g MSG, 1 kg each of chicken bones and pork bones.

Method for making marinade:

First wrap the spices with gauze into a spice bag; add fresh soup, chicken bones, and pork bones to the pot, heat until boiling and skim off the foam. Add the spice bag, ginger slices, and green onion segments and continue to heat for 1 hour, then add various condiments to make the marinade.

Operation essentials

(1) Raw materials must be processed properly to ensure raw material quality. It is advisable to blanch raw materials to tighten the skin to prevent excessive loss of fresh flavor.

(2) It is better to heat the liver, kidney, heart, tongue, soy products, fungi and other marinated ingredients until they are cooked thoroughly. Pork, chicken, duck, goose, rabbit, beef, sheep, hoof, It is better to make tripe, intestines and other raw materials soft and cooked.

(3) When marinating, skim off the foam in time to keep the raw materials fresh. The marinade should be covered and the fire power should be low to keep the marinade boiling but not boiling, to prevent the marinade from evaporating too quickly and the aroma from escaping, and to ensure that the raw materials are moist. When the raw materials reach the mature standard, they should not stick to the brine oil when fished out. The color will be beautiful and refreshing after cooling.

(4) Some raw materials should be seasoned with refined salt, ginger, onions, pepper, cooking wine, etc. for a certain period of time before stewing, so that the flavor can penetrate into the raw materials.

Braised duck

Ingredients: 750 g baby duck (1 piece)

Seasoning: 2 000 g old marinade, spice bag (1 piece), 25 g ginger slices, 50 g green onion segments, 100 g refined salt, 50 g cooking wine, 50 g sugar color

Cooking method:

1. Put the old marinade in the pot and heat until After boiling, add the spice bag, refined salt, and sugar color for seasoning and coloring.

2. After washing the ducklings, remove the wing tips and duck feet, add salt, cooking wine, ginger slices, and green onions to taste and marinate for 30 minutes. Take it out and blanch it in boiling water until the skin is tight. , take it out and put it into the prepared brine pot, heat it until it boils and then skim off the foam, continue to heat it over low heat and let it marinate for 45 minutes until it is soft and cooked, take it out and let it cool, change the knife and put it on a plate.

Notes:

1. Autumn is the most suitable time for braised duck.

2. Pay attention to the maturity of the raw materials when marinating.

3. Strictly control the color and taste of the brine.

Features: Brown-red color, tender meat, salty and delicious, with strong five-flavor flavor.

Braised dried beans

Ingredients: 500 g dried square beans

Seasonings: 1,000 g old marinade, 10 g ginger, 15 g green onions, star anise 5 g, 3 g cinnamon, 15 g refined salt, 10 g sugar, 2 g MSG, 5 g sesame oil, 25 g sugar, 250 g fresh soup

Cooking method:

1. Wash the dried square beans, drain and cut into 4 cm square pieces.

2. Put the old marinade into the pot, add refined salt, sugar color, white sugar, MSG, ginger slices, green onions, star anise, cinnamon, then add dried tofu, add fresh soup, and heat until boiling Skim off the foam, switch to low heat and continue to marinate for 30 minutes. When the dried beans are fragrant, take them out, stir in the sesame oil, and let cool.

Notes:

1. It is advisable to use low heat after the marinade boils.

2. Marinade can only be used once.

Features: Brown-red color, soft and tender texture, rich fragrance.

Many foodies like to eat braised vegetables

Especially during the Spring Festival

Many people prepare some braised vegetables at home

But the braised vegetables are delicious,

but I am worried that the ones sold outside are not clean,

and I don’t dare to eat them. What should I do?

Then do it yourself!

Here is a good secret recipe for braised pork

Share it with everyone

Ingredients

Pig feet, chicken feet, beef

Pork belly, eggs, star anise

Bay leaves, cinnamon, grass fruit

Luo Han Guo, chicken essence, salt

Cooking wine, oil, light soy sauce

The first step of the secret recipe

After buying the meat, first pass it through water and then wash it well

The second step of the secret recipe

Preparation Ingredients, the marinade store advertises that its marinade is made with dozens of ingredients. In fact, this is not the case. There is no need for so many spices in the marinade. Adding too many spices will mix the flavors together and it will not be good;

Secret recipe The third step

Prepare a large pot and put a bamboo mat on the bottom of the pot

to prevent the meat at the bottom of the pot from being burnt;

The fourth step of the secret recipe

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Put the main ingredients into the pot (remember to put a fatter strip of pork belly no matter what ingredients are marinated), add borneol, ginger slices, and put the spices into the residue bag;

Secret Recipe Step 5

Take another pot and cook some stock,

For example: Pork Ribs Stock

(If there is no stock, you can also use water instead);

Secret Recipe Step 6

Add chicken essence, salt, cooking wine, cooking oil, and an appropriate amount of light soy sauce (remember to use light soy sauce, not dark soy sauce, as the stuff marinated in dark soy sauce can easily change color) , add the cooked stock until the soup is submerged in the marinade. The marinade can be salty, but it will not taste good if it is bland. Bring to a boil and turn to a simmer.

Secret Recipe Step 7

Note: The marinade time is different due to different materials. The rules I have mastered over the years are: 35-45 minutes for pork belly and 40-50 minutes for beef. , chicken feet for 30 minutes, pig feet for 1 hour, duck hearts for 10 minutes, and chicken wing tips for 15 minutes.

Secret Recipe Step 8

Take each item according to the time. After stewing - turn off the heat, then put the marinated ingredients into the brine and soak for 20 minutes to allow the flavor to fully penetrate Go in and be sure not to cover the pot, otherwise it will turn into stew material and the stewed food will not taste good.

After it’s done

It looks delicious

It’s delicious

So delicious, it’s worth sharing

It’s done The color of braised vegetables is bright and attractive,

the taste is mellow and soft,

it is very respectable when entertaining guests or eating by yourself,

the most important thing is that you can eat with confidence , no worries.

I would like to share a braised pork recipe that I stole from a friend. Not only can you braise pork, but you can also throw in pork belly, chicken legs, chicken wings, dried tofu, eggs, etc. and it will be delicious!

Main ingredients:

1 pork leg with skin, about 1 jin, chicken legs, chicken wings, eggs, bean paste, dried tofu, etc.

Spices and seasonings:

Geranium leaves, aniseed, cinnamon, strawberry, Sichuan peppercorns, dried chilies, chives, ginger, garlic, salt, sugar, cooking wine, raw Smoked and dark smoked. (If you have old marinade at home, add some old marinade. It won’t affect it if you don’t have it.)

Regarding the spices, don’t use too much aniseed, cinnamon, grass fruit, and pepper. There are too many. It is easy to cause odor grabbing. The amount of dried chili pepper depends on how spicy you like it. The light soy sauce, dark soy sauce, salt and sugar can be adjusted by observing the color of the marinade and tasting the saltiness of the marinade. Meat and egg processing:

I personally like to blanch the meat with ginger slices in advance. If the meat you buy is very fresh, you can ignore this step.

Boil the eggs in advance and peel them. If you want the eggs to be marinated easily and be flavorful, you can use a paring knife to make two cuts on the surface of the eggs to facilitate the flavoring.

Method:

1. Put enough water in the soup pot, add all the spices and seasonings except chives and ginger, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes -Cook for about 20 minutes to bring out the aroma of the spices.

2. Then add the blanched meat and peeled eggs, cover the pot and bring the soup to a boil again, then reduce the heat and cook until the meat begins to color.

3. Put in dried beans, soaked beans, etc., and continue to simmer over low heat. Don’t worry about the gas.

4. When the pork and chicken legs are evenly colored, poke the pork with chopsticks to check whether the meat can be easily penetrated with chopsticks.

5. Don’t turn off the heat in a hurry, taste the saltiness, make fine adjustments to the taste, simmer over low heat for about 10 minutes, and then turn off the heat. At this time, the braised pork is ready to eat, but I personally recommend turning off the heat and soaking it for more than 2-4 hours. The meat will be more flavorful and taste better.

Braised pork is a must-have dish for every family during the Chinese New Year. During the Chinese New Year, the raw materials will be bought early, and guests at home who want to drink can be served immediately.

First, prepare duck wings, duck feet, beef and chicken gizzards, which can be purchased according to personal taste, and prepare the materials for brine: star anise, cinnamon, bay leaf, chili pepper, cooking wine and other materials are also based on taste. Certainly.

Second, the meat is marinated. Put beef, duck and chicken gizzards in a pot and cook. Add pepper, cooking wine and other ingredients, take out the water, apply salt on it and put it in the air vent. Leave it to air-dry for a few days to keep it longer and chewier.

3. To make the brine, put the brine into a gauze bag and tie the mouth of the bag tightly. If there is no old brine, you need to cook bone soup with chicken bones and pork bones first. The method is: take 5 kilograms of tubular bones and add 10 kilograms of water (the tubular bones need to be rinsed for 1 hour first to remove the blood, cleaned, and broken), simmer over low heat for 5-8 hours, then take out the bones and put them into a marinade bag. , add water to 50 kilograms, add appropriate amounts of chili pepper, Sichuan peppercorns, and ginger. After boiling, simmer over low heat for about 1.5 hours until the aroma overflows. Adjust the color of the marinade.

Fourth, how to make sugar color, put 1.5 taels of salad oil in a pot and heat it over low heat, add 2 taels of white sugar and stir-fry until it turns dark red and white bubbles appear, immediately add 0.5 jin of water. Into sugar color. Add 30-50 kilograms of water to the above-prepared brine, and 70-80 kilograms of raw materials can be prepared. The brine package should be replaced. It's ready to get horny.

If you want to make a good pot of marinade, you must first understand its basic process. Let me briefly describe it: everyone is welcome to discuss it together!

1. Braised meat is a small category in the traditional catering industry; after a hundred years of development, the current braised food situation is as follows:

Sauce-braised meat and vegetable products are referred to as sauce-braised products. Add seasonings and spices to the raw materials, and use water as heating conditions to cook the cooked meat and cooked vegetable products for direct consumption. Typical traditional cooked meat products. Sauce-braised products are all cooked meat products. The products are fragrant and rich in flavor and cannot be stored for a long time. Nowadays, according to the characteristics of the region, unique local special sauce braised products have been formed.

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2. Classification of sauce-braised products

Due to different consumption habits and ingredients and operating techniques used in the processing process, many meat products with local characteristics have been formed. Sauce-braised products are divided into white-boiled meat, red-boiled meat, and yellow braised meat in terms of color. They are divided into: sauce-flavored meat braised and spicy braised meat in terms of taste. Boiled meat can be regarded as a special case of sauce-braised meat that is not sauced or braised; spicy braised meat is a type of product that uses peppercorns and traditional sauce or braised meat.

(1) Boiled meat Boiled meat is a cooked meat product made by cooking raw meat in water (brine) after being marinated (or not). The main feature of the base is to maintain the inherent color and flavor of the raw materials to the greatest extent, and it is generally seasoned when eating. Its representative varieties include white-cut chicken, salted duck, white-cut pork, white-cut pork belly, etc.

(2) Sauce-braised meat Sauce-braised meat is a cooked meat product cooked in water with salt or soy sauce and other seasonings and spices. When processing the raw materials of some sauce-braised meats, they are first pre-cooked with water, usually for 15 to 25 minutes, and then cooked with sauce or marinade until mature. Some products need to be smoked after being sauced or marinated. Fumigation and other processes. The main characteristics of sauce-braised meat are bright color, delicious taste, tender meat and unique flavor. The color and flavor of the product mainly depend on the seasonings and spices. Its representative varieties include roast chicken, braised chicken, sauced meat, sweet and sour pork ribs, honey trotters, etc.

(3) Spicy braised meat Braised meat is a cold cooked meat product that is processed by spicy treatment and then quickly cooled. Its main feature is to maintain the inherent aroma of the raw meat and increase the spicy feeling; spicy types include spicy duck neck, spicy lotus root slices, spicy duck intestines, etc.

In addition, sauce-braised products can be divided into many varieties according to the types and quantities of seasonings added, usually including five-spice or braised products, honey products, sweet and sour products, glutinous rice products, braised products, and white-braised products. products, etc.

Five-spice or braised products are the most common category of sauce products. The characteristic of these products is that they use a larger amount of soy sauce during processing, so some are called braised; in addition, star anise is added to the products. Five spices (or more spices) such as cinnamon, cloves, pepper, fennel, etc., so they are also called five-spice products. Such as roast chicken, beef in sauce, etc.

3. How to prepare a good pot of marinade:

(1.) The spices must be cleaned;

(2.) The seasonings must be allowed to age easily. Materials that have been brine and deteriorated;

(3.) Heat once a day in summer; in other seasons, it can be heated once every two to three days;

(4.) Use hot water to replenish the amount after brine ( 70 degrees or above)

(5.) Add pork bones, old hens, and beef bones to the product before cooking for more than 2 hours (low heat)

4. Household use Ingredients for braised food: a recipe of 25 jins of water and 6 jins of meat is usually enough for household use; use ingredients commonly available at home to make a recipe for everyone;

Water: 25 jins;

Seasoning: cinnamon: two sections: aniseed: one spoon: star anise: one spoon: sugar: half a bowl of grams (heat it with water, don’t burn it); salt: according to your favorite saltiness (taste the soup if you feel it The salt content is higher than what you can accept); Chicken essence: 5 spoons; MSG: 5 spoons; Ginger: Cut into half a piece; Green onion: 6 sections; Soy sauce: Dark soy sauce: half a bowl is the upper limit (depend on what you like color); dried red peppers: 6 to 7 (small peppers);

Products: chicken, pigs, and cattle can be brine;

Method: Boil the water first Open and put in; cinnamon, star anise, aniseed, chili pepper; add salt, soy sauce and other seasonings after ten minutes; add ginger and green onions before adding the last ingredients to the pot; braise 6 pounds of raw ingredients in each pot; three pots Then throw it away; add salt, sugar, soy sauce, chicken essence, and MSG to the second pot; answer completed!

I just made this dish last Saturday and it tasted pretty good.

Delicious braised pork requires very high ingredients. The ingredients and accessories that need to be stored when making braised pork include

Pork belly

Onions, ginger and garlic. Cut green onion and ginger into pieces and set aside

Accessories: grass fruit, pepper, bay leaf, star anise, galangal, cinnamon, kaempferol

Other accessories: edible salt, rock sugar, dark soy sauce, light soy sauce , cooking wine, white pepper

Steps

1. Clean the pork belly, cut into pieces, pour in cooking wine, light soy sauce, salt, rock sugar, white pepper, marinate for 12 hours .

2. Soak the grass fruits, pepper, bay leaves, star anise, galangal, cinnamon and kaempferol in water for 1 hour.

3. Add water to the casserole, bring to a boil, pour in the soaked fruits and other ingredients, add onions, ginger, and garlic, and after boiling, reduce the heat to low for 0 minutes.

4. Add the marinated pork belly, add dark soy sauce, edible salt, rock sugar, and light soy sauce, bring to a boil over high heat, then reduce to low heat. Cook for 4 hours, turn off the heat and leave for 1 hour to soak in color.

5. Take out the braised pork belly, cut it into pieces, and eat it with sauce. It will taste better with a glass of sake.

The key to braised pork lies in the use of ingredients and the length of cooking time. Generally speaking, if you like it salty, you can add more salt, and if you like it sweet, you can add more rock sugar. I put more rock sugar and less salt. I made a vegetarian sauce using chestnuts, white plums, garlic, and ginger to dip it in. It tasted pretty good.

Braised pork is called Fengrou or braised pork in rural areas of southern Fujian.

Today I will talk about the braised pork I made and share it with you. For braised pork and braised pork, pork belly is generally chosen. If you want it to taste good, add a small amount of pork ribs, pig intestines, pork liver, and pig lungs. These can absorb each other's flavors and absorb part of the fat, and the taste is really good.

1. Wash the above ingredients and cut them into square shapes. The bigger the meat is, the more delicious and fragrant it will be. Boil the cut meat in cold water, pick it up immediately, wash it again and set aside.

2. Wash and heat the iron pot, add some oil, add rock sugar, and cook over low heat until the rock sugar melts and small yellowish bubbles appear. Pour in the pork belly and stir-fry until it is coloured, then put it in a pressure cooker or electric cooker. A rice cooker will do, too.

2. Add the ingredients, add a bottle of light soy sauce to 10 pounds of meat, flatten a large piece of old ginger, 3 taels of white sugar, 10 dried shiitake mushrooms, an appropriate amount of angelica, an appropriate amount of bay leaves, an appropriate amount of cinnamon twigs, Appropriate amount of star anise, appropriate amount of grass fruit, appropriate amount of fennel, appropriate amount of old vinegar, appropriate amount of rice wine. Boil in cold water for 7 minutes without flooding the meat (you can add taro, potatoes, peanuts, and soybeans according to your preference). No MSG or salt is added to this. If it is not salty enough, add some salt.

Remember! Cook over medium heat for 15 minutes until the meat is neither too rotten nor too hard.

Due to time constraints, I will briefly explain. Come to my house for more detailed cooking methods, and I will hold your hand and teach you.

Method 1:

1. Prepare a clay pot. Do not use metal containers to make braised pork. Use clay pots to cook braised pork. The braised meat must be boiled first.

2. Add the brine from above to submerge the meat, then add soy sauce (not too much at first, it depends on the color of the meat, mainly for color adjustment), half a pound of clear oil (the oil must be added, otherwise The braised meat will look like boiled meat), add an appropriate amount of salt, put the braised medicine bag in, bring to a boil over high heat, then simmer over low heat to release the flavor.

3. Because the medicine contains rotten meat, it should not be boiled hard. For example, 1 hour is enough for beef, and shorter time for other meats. Prick the meat with chopsticks. If the meat is rotten, take it out and enjoy. (Remember to boil the pot and fish out the meat before removing it from the heat. Fishing in a cold pot may spoil the soup).

4. A set of medicine can be stewed many times. When the taste is gone or the smell of the medicine is weak, take out the old medicine bag and replace it with a new one (note that the soup cannot be changed when changing the dressing). Cook the meat several times a year and don’t need to change the soup for 3-5 years, the older the better.

Method 2:

Ingredients: 1000 grams of pork (fat and lean)

Seasoning: Liao pork ribs concentrated marinade, sesame oil, soy sauce

Method:

1. Use hind leg pork or fat and lean meat with skin, scrape it clean and cut it into three large pieces. Boil it in boiling water and remove the blood.

2. Put the wok on high heat, pour the concentrated marinade of Liao pork ribs into the water, and cook out the aroma to make the brine.

3. Put the pork into the brine and bring to a boil, then switch to low heat and braise the meat until the meat is fragrant and rotten. Cut into slices and pour in a little soy sauce and sesame oil.

Preparation Instructions

1. When frying the sugar color, it must be stir-fried slowly over low heat, and the sugar color should be slightly tender, otherwise the fried sugar color will have a bitter taste.

2. The brine prepared according to the traditional method usually does not add MSG. However, because most fresh brine does not have enough umami flavor, and in recent years people seem to have higher and higher requirements for umami flavor, so when preparing it, An appropriate amount of MSG can also be added during the process. It should be noted that adding MSG to the brine will not have any side effects, because MSG will only produce sodium pyroglutate at a temperature above 160°C and lose its flavor, while the temperature of the brine when boiling generally does not exceed 105°C.

3. Tender sugar color should generally be added to the brine, so that the brine will have a sweet taste. After adding the tender sugar color, you can no longer add licorice.

I am a person who specializes in this business. I want to answer this question. Before answering this question, I will tell you a story. Before, I went to a shop that makes Anhui beef noodles. There are almost no medicinal materials in the chili. I rummaged for a long time and only found a little green onion and ginger. , peppercorns, bay leaves, cinnamon, galangal, cumin, cloves, lingcao, paicao and more than a dozen Chinese medicinal materials, do they taste good? Not bad. Why do you want to tell this story? I think many people have become superstitious about formulas. They think that formulas are good. In fact, they are not. This is like tomatoes and scrambled eggs. Some people’s formula is to add salt, and some people’s formula is to add salt. Even with sugar, it still tastes delicious.

I think there are four most important points for braised pork: 1. Remove the fishy smell; 2. Improve the flavor; 3. Have flavor; 4. Appetite when you look at it.

What to do? Once you know the principle, it’s actually quite simple. You don’t have to have a secret recipe. Most ingredients need to be soaked in blood water, usually between 2-8 hours. The blood water can seep out after enough soaking. If you are in a hurry, you can also cook it in cold water. Water treatment means putting the stewed ingredients into a pot of cold water and boiling them to remove the blood foam, so that no more dirt will come out, and the blood water will basically be treated clean. In this process, you can add cooking wine, white wine, rice wine, Huadiao wine, beer and other alcoholic beverages according to the type of ingredients, and use the heated wine to volatilize to take out some of the fishy smell. Remember, the lid of the pot should be open when splashing water. Things to remove the fishy smell include ginger, Chinese prickly ash, cloves and other medicinal materials. Generally, some Chinese prickly ash, aniseed, fennel, angelica, kaempferia, nutmeg, grass fruit, etc. should be added to the stew. Generally, the ingredients added should be moderate. Note that grass The fruit should be smashed and peeled, otherwise it will be bitter. Don't add too much cloves and kaempferol. These medicines will cover up the fishy smell of the ingredients and improve the fragrance. Of course, in order to make the ingredients taste good, the soup is generally cooked with stock. A soup made from ingredients such as pork ribs and chicken feet. The most difficult thing about braised cooking is to master the saltiness of the braised food. The reason why most people can’t do it well is that they add too little salt. The braised soup must be saltier than what we usually cook. It tastes a bit like eating pickles, which kills your taste. , slightly bitter. Don’t take it out of the pot immediately after stewing it. Try to soak it in the stewing pot for a while. I soaked it overnight, so that the taste of the stewing ingredients will be better. However, it should be noted that if the stewing ingredients are more If it is too much, it needs to be left overnight. You need to shorten the cooking time. For example, it takes 40 minutes to cook the ingredients normally. You need to soak them directly in the soup. It is recommended to cook them for 25 minutes and then simmer them. In this way, the taste of the ingredients will be very good. Okay, as for looking appetizing, you usually add sugar color to the stewed soup and boil it with rock sugar. In this way, the stewed ingredients look more appetizing. You need to apply some sesame oil or special oil when placing individual ingredients. For flavor and beauty. Hope it's useful to you.

Many fans and friends have asked how to marinate braised pork so that it tastes delicious and retains its fragrance. I would like to share my answers here.

1. Take pork belly as an example. Ingredients: scrape off the fur and dead skin of 1000 grams of pork belly, soak it in clean water for a few hours, take it out when the water becomes clear, and add it to the pot to cover. Boil the meat's water over high heat and blanch it for 5 minutes, then remove it and put it in clean water and wash it again.

2. Prepare the marinade. 50 grams of green onions, 10 grams of ginger, 20 grams of white wine, 50 grams of salt, appropriate amount of sugar, 20 grams of spices, washed and packed in a bag. The spices are composed of 2 grams of lemongrass, 2 grams of grass fruit, 2 grams of galangal, 5 grams of cardamom, 5 grams of angelica, 5 grams of kaempferol, 5 grams of white cardamom, 4 grams of cumin, 4 grams each of cinnamon, and 2 grams of cloves. It consists of 2 grams of nutmeg, 3 grams of bay leaves, 2 grams of Luo Han Guo, 8 grams of star anise, 1 gram of Zanthoxylum bungeanum, 1 gram of licorice, etc. Use as needed.

3. Make braised soup. Wash and blanch 6000g of water, 1000g of chicken rack and 1000g of whole bones, put them in the water and bring to a boil over high heat, then simmer over low heat for 2 hours. Add the above marinade and cook for another 1 hour. Remove all the residue and it’s done. Braised soup.

4. At this time, there are 3000 grams of stewed soup left. Add the pork belly, bring to a boil over high heat and then reduce the heat to low and stew for 1 hour. Turn off the heat and soak the stewed meat in the brine for 4 hours. At this time, the aroma will spread. The overflowing braised pork is ready.