28 spicy Chinese hamburger and braised pork

Braised pork generally doesn't need 28 kinds of seasonings, but at most there are a dozen or twenty kinds.

Several spices commonly used in braised pork are: star anise, cinnamon, fennel, licorice, fermented grains, pepper, Amomum villosum, Amomum tsaoko and clove.

First, the formula of brine

25g star anise, cinnamon 15g, fennel 15-25g, licorice 10g, kaempferia kaempferia 10g, fermented grains 3-5g, pepper 20g, Amomum villosum 10g and tsaoko 5g. Shaoxing wine100g, crystal sugar 350-500g, monosodium glutamate15g, refined salt 350-500g, fresh soup 5000g, refined oil 50g and 2 gauze bags.

Second, the modulation of salt water

1. Divided into star anise, cinnamon, fennel, licorice, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove, etc. Divide it into two parts, put it into a loose gauze bag and tie it tightly with a string. Wash and mash the ginger, and wash and tie the onion roots.

2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.

3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

Extended data

The function of various marinades in brine;

Black pepper: increase the spicy taste and harmonize the taste.

White pepper: It can increase the spicy taste, remove the peculiar smell and enhance the fragrance.

Cao Ling: Add flavor.

Water chestnut: enhance fragrance.

Fragrant leaves: enhance the fragrance.

Dill (Senecio scandens, fennel): Aroma.

Citronella: add special fragrance to cover up the odor.

Schizonepeta tenuifolia: enhancing fragrance and covering fishy smell.

Thyme (pepper): increase the fragrance and hide the fishy smell.

Lilac: add flavor.

Gan Song: Ceng Xiang.

Fennel: Aroma.

Radix Aucklandiae (Radix Aucklandiae, Radix Aucklandiae): Aroma enhancement.

Flos Magnoliae (peach): Aroma.

Straw chops (vanilla): add flavor.

Rapeseed: increase flavor.

Celery seeds: enhanced flavor.

Perilla frutescens: seasoning and deodorizing material for fish.

Amomum villosum: enhance fragrance and dispel fishy smell.

Cardamom: enhance fragrance and remove fishy smell.

Nutmeg (Jade Fruit): Aroma is enhanced and fishy is removed.

Alpinia katsumadai: enhance fragrance and remove fishy smell.

Cardamom: Aroma.

Acanthopanax senticosus: enhancing fragrance.

Angelica dahurica: Cover up the fishy smell of fish and mutton.

Chuanxiong (fragrant fruit): Cover up the fishy smell of fish.

Amomum tsao: Cover up the odor.

References:

Baidu encyclopedia-spices