Practice and steps of authentic braised pork head meat

The secret recipe and technology of braised pork head are all revealed, which makes braised pork head fragrant.

Pickling method of pig's head meat (I) —— Pretreatment method of ingredients

1: bubble. After buying fresh pig's head meat, soak it in clear water for 3-4 hours. In the process of soaking, you can add some salt to the water, so that the blood will come out cleaner. In Chengdu, the pig's head meat is cut, so you can soak it directly when you buy it home. In some places, the whole pig head is sold, and it needs to be cut open and soaked when it is taken home. The cleaner the blood bubble, the less the fishy smell of pig's head meat, and the better the color.

2: clean. After the pig's head is soaked, scrape off the fine hairs on the surface of the pig's head with a knife. In the process of selling, no matter how delicious you are, if the pig hair is not cleaned up, the customer will be as disgusting as it is. Therefore, this link is particularly important. The pig's head can also be burned to remove hair, but the skin color of the burned pig's head is not very good, which affects the appearance a little. There is also a way to remove pig hair without affecting skin color. After the pig's head is soaked, hang it to dry the surface moisture for later use. Then put the high-alcohol liquor into a bowl and light it, put a small rag with chopsticks, dip it in the lit liquor and apply it to the skin surface, so that the liquor can burn on the skin surface, which can also burn pig hair on the skin surface. This method can not only remove the pig hair from the epidermis, but also has a good fishy smell removal effect.

3: curing. Pickling is to make pig's head taste better. When curing, the amount of salt 125g, spice powder 10g, pepper 10g, ginger slices, onion and cooking wine per 10g. The specific method is: stir-fry the salt until it is slightly yellow and cool, add spice powder and pepper, and use the residual temperature of the salt to iron out the fragrance of spice powder and pepper. When curing the pig's head meat, the cooking wine is first evenly spread on the pig's head meat, and then the fried salt is evenly spread on the surface of the pig's head meat and put into the pot. Add ginger slices and shallots and marinate for 24 hours in winter and 12 hours in summer.

4: Drowning. Take out the pickled pig's head meat and wash it with warm water for later use. Add clean water to a stainless steel pot, add ginger, cooking wine and onion, and add pig's head meat. Boil the boiled water 10- 15 minutes with strong fire, and skim off the blood on the water surface with a spoon at the same time.

5. Take the cooked pig's head out of the pot and put it in clean water for cleaning again. Pull out the remaining pig hair with tweezers, then scrape the white skin off the corners of the mouth with a knife, then freeze it and take it with salt water. Some marinated friends put them in the pot without blanching. Only in this way will there be a lot of blood in the salt water. If the cleaning of salt water is not in place, it will easily lead to deterioration of salt water, especially in summer.

Pickling Method of Pig's Head Meat (Ⅱ) —— Making Method of Spice Package

Speaking of the seasoning preparation method of braised pork, many white people will feel very mysterious and tall. In fact, the spices used for braised pork head meat are the most basic and simple spices on the market. Because pork itself has a strong meat flavor, it doesn't need too complicated spices to enhance the flavor. On the contrary, if the use of spices is too complicated, its spicy taste will mask the taste of pork itself. A braised pork that can't taste the smell of meat is definitely unqualified braised pork.

When preparing the spice package of braised pork, we should first understand the characteristics of spices and their functions in braised pork. Spices have two functions in braised pork: one is to add flavor, and the other is to cover up the fishy smell of pork. Theoretically speaking, most spices have the functions of enhancing fragrance and masking smell at the same time, but their own fragrance and smell are different because of different varieties of spices. Such as star anise, fennel and cinnamon. It has a strong fragrance and a small smell, so it is widely used in braised pork; Like kaempferia kaempferia and angelica dahurica, although their own fragrance is rich, their smell is also heavy. When preparing the seasoning package, the dosage should be reduced appropriately, otherwise its own smell will cover up the meat taste. This is why the braised pork made by some braised friends is too thick; For example, the fragrance of Amomum tsaoko and Amomum tsaoko is relatively light, but the smell is relatively heavy, so the amount of such spices used in braised pork should not be too much. Finally, there is a kind of spices with special fragrance, such as citronella and clove. For this perfume, the dosage is particularly small.

With a general understanding of these basic knowledge, it will be much easier for us to prepare seasoning packets. First of all, consider spices with strong fragrance and little smell, such as star anise, cinnamon and fennel. And use these spices as the main spices of the set meal, and the dosage is also large; Secondly, add some kaempferia rhizome, angelica dahurica, Amomum tsaoko, Alpinia katsumadai, white buttons, fragrant sand and so on. This perfume itself has a strong smell, so it should not be used too much; Then add spices with special fragrance, such as cloves and citronella. And the dosage must be small; Finally, in order to reduce the greasy feeling of pig's head meat, you can add some dried tangerine peel and use the fruit acid of dried tangerine peel to alleviate the greasy feeling of pork. This simple method basically constitutes the basic skeleton of braised pork spice package. To cook braised pork at home, 10 kinds of seasonings are enough.

Pickling method of pig's head meat (Ⅲ) —— Method of making marinade

All the flavors of braised pork need brine to conduct. When cooking braised pork at home, there is generally no old halogen, so you need to make a pot of new halogen yourself. Let's share the method of making new brine.

Based on the new pot of 20kg brine (less cooking and less seasoning):

Flavor formula: 20g star anise, cinnamon 15g, tsaoko 10g, kaempferia kaempferia 10g, 2g clove, 20g fennel, angelica dahurica 10g, white button 15g, tsaoko 15g, and clove.

1: Make soup stock

5 kg of fresh pig leg bone, half hen, half old duck, chicken feet 1 kg. Blanch all the raw materials, wash them, put them in a pot, add 30 kg of water (about 20 kg of old soup after boiling), 0/00 g of ginger/kloc, 50 g of cooking wine, boil them with high fire, skim off the floating powder, then turn to low fire for 4 hours, then filter them with a sieve, about 20 kg of old soup after boiling.

2. Sugar production

500 grams of rock sugar, 500 grams of boiled water and 30 grams of vegetable oil. Heat a wok, pour in vegetable oil, then pour in rock sugar, turn over the rock sugar with a spatula until it is deep-fried, then stir the sugar color with a spatula, and immediately turn to low heat when large yellow bubbles appear in the wok. When the large yellow bubbles disperse into uniform bubbles and the sugar color is brownish red, quickly pour in prepared boiling water and stew for 3 minutes on low heat. The fried sugar is slightly bitter and sweet, and it belongs to Burgundy.

3. Brine oil production

Use 5 kg of pork suet, cut it into small pieces, blanch it in boiling water, and immediately take it out of the pot for use. Take another pot, pour the cooked pig offal, add 300g of water, 20g of star anise, 20g of cinnamon10g, 20g of ginger, 20g of onion, 20g of cooking wine10g, and simmer with low fire until the pig offal is exhausted, and then remove the oil residue after turning off the fire.

4. Salt water production

Put the spices into gauze bags, soak them in warm water for 30 minutes, and then wash them with clear water twice for use. Boil the soup stock, put it into a seasoning bag, add 300g of salt, 300g of sugar color, 20g of crystal sugar, 30g of chicken essence, 0g of pepper10g, and 5-6 dried peppers, pour in the prepared bittern oil, and simmer for 30min to obtain the bittern.

Let the boiled brine stand, and don't stir it at will. When you need to marinate, you can burn it and add the ingredients that need to be marinated. Braised pork can be marinated for three times at a time, and a new package can be replaced after three times. Salt water can be used for a long time if it is properly preserved. Every time braised pork, salt water needs more than 5 cm. If the brine is not enough, you need to add new soup stock or water.

Pickling method of pig's head meat (Ⅳ)-salt water preservation method

For most novices who cook braised pork, the preservation of brine is a big problem, and it will be sour if you don't pay attention. Therefore, we really need to work hard on how to preserve brine.

Because brine often preserves meat, there will be a lot of impurities such as meat residue, spice residue and blood residue. These are all substances that are easy to rancid, and they are also the chief culprit of rancid brine. Therefore, it is particularly important to clean up the salt water. Let's share the specific details:

1: Every time you pickle vegetables, you should salvage the impurities in the brine with a filter screen to prevent the meat residue from rancidity in the brine, which will lead to the deterioration of the brine;

2. After marinating vegetables every time, skim off the bittern surface, then skim off the black blood powder layer, then pour the bittern oil into the bittern, and let it stand after boiling;

3. Salt water needs to be cooked in the morning and evening in summer and once a day in winter. Let stand after boiling, do not stir at will, do not splash into raw water;

4. The environment for storing salt water should be ventilated. Don't put the boiled brine pot directly on the ground in summer, because the bottom of the pot directly touches the ground, which is not conducive to heat dissipation and is easy to cause the brine to be sour. If you have to put the pot on the ground, put an iron frame or brick at the bottom of the pot;

5. Filter the salt water with gauze every three days and clean the salt water once a week. Specific practice: Boil the brine, pour a small amount of cold water, and the blood in the brine will gradually emerge. At this time, use a spoon to quickly skim the emerging blood. This step should be quick and easy, and the blood will disperse when the salt water is boiled. After repeated cleaning for 2-3 times, the salt water will become clean and clear;

6. If the brine is too sticky, you can pour fresh chicken blood into the boiled brine, cook it for 2-3 minutes on low heat, and then filter the snow water.

7. If the salt water is not used for a long time, it can be frozen. You can also add more salt to the brine to ensure the quality of the brine. When pickling is needed in the later stage, the salt can be diluted with water. This method can preserve brine for 7 or 8 days.

Methods of Braised Pork Head Meat (5) —— Techniques of Braised Pork Head Meat

First, boil the prepared brine to taste. Because pig's head meat is thick, fat meat accounts for a relatively heavy proportion, and fat meat is not easy to be salty, so the pot-stewed pig's head meat is salty, and this salinity reaches a slightly bitter state with the mouth. When the salt taste is ready, add a small amount of rock sugar to taste. Adding rock sugar has two advantages, one is to increase the aftertaste of braised pork, the other is to reduce the stimulation of salt on the tongue, so that braised pork tastes soft and has no obvious salty stimulation. Then add some ginger and cooking wine. Ginger not only has the function of removing fishy smell, but also has the function of appetizing. Cooking wine mainly removes the fishy smell of meat. Finally, add a spice-dried tangerine peel. As we all know, pig's head meat is rich in fat and greasy to eat. Adding dried tangerine peel just takes advantage of the sour taste of dried tangerine peel to reduce the greasy feeling of pig head meat. As for the dosage, it is more appropriate to add 30 grams of dried tangerine peel to 50 kilograms of brine; Ginger material should be controlled within 100g; About 50 grams of cooking wine. The most important thing is to remember to put the seasoning bag in the salt water. In addition, you can also add a small amount of pepper and pepper to taste, so that you can't eat hemp and spicy taste.

Braised pig's head meat is generally marinated in medium fire. In order to make the pig's head meat as oily as possible, this is also a small skill to reduce the greasy feeling of pig's head meat. Usually, the marinating time of pig's head meat after blanching is about 1 hour 15 minutes. Of course, this is not a fixed marinating time, because the feeding time of each pig is different, and the aging of pig's head meat is different. In general, the marinating time is just 1 hour and 15 minutes. Of course, it is still necessary to judge whether the pig's head meat is soft and rotten by experience. Generally, you press the skin of the pig's head with your fingers. If your fingers are soft and have obvious elasticity, it proves that the pig's head is ripe and the temperature of marinating is just right. If it is hard, it needs to be marinated for a while.

After the pig's head is marinated, remember to add chicken essence to taste before cooking. Generally speaking, 50 kg of brine can marinate about 30 kg of pig's head, add 100- 150 g of chicken essence, and take out the pig's head 3 minutes after adding chicken essence.

It takes a long time for the pork head to be cured, and the sugar color used for the color matching of the pork head should not be added too much at a time. Under normal circumstances, after the pig's head is cooked, it doesn't need to be colored. In the process of marinating, according to the color of pig head, sugar color is added in batches as appropriate. If too much sugar is added at the beginning, it is easy to cause the color of the final pickled product to be too dark. The easiest time for pighead meat to be colored is after 7 minutes of marinating, that is, after 45 minutes of marinating in the pot. At this time, the pigskin is mature, and it is also the easiest time to color. At this time, a small amount of sugar color can be added in batches according to the skin color of the pig's head meat. This can avoid the embarrassing situation that the color of pig's head meat is too dark. It doesn't matter if the pig's head is lighter when it is out of the pot, because the color will be oxidized and deepened during the placing process, which also reserves space for the color oxidation and deepening of braised pork.

Braised pork head (ⅵ) —— Coloring skills of braised pork

The most common coloring method of braised pork is to use sugar, and the most common spices that can be used for coloring are gardenia and turmeric. Others include Redmi and red rice noodles.

Let's pay attention to the color of sugar first. There are many versions and sayings about fried sugar on the Internet. Most people prefer to stir-fry the sugar a little, not bitter. Today, I will share what the sugar color of our physical store is like. In fact, in order to achieve the best sugar-colored effect, braised pork should not be fried too tender. The standard of our fried sugar color is: the sugar color is half bitter and half sweet, and bitterness and sweetness coexist in the mouth. Generally speaking, it is bitter first and then sweet, and its color is deep red. It can also be said to be Burgundy. This sugar color has the best coloring effect in braised pork. If the sugar is tender, the sweetness will be biased and the color will be too light. When this sugar color is added to brine, the coloring effect is not good if the dosage is less; If the dosage is too much, the brine will be sweet, which will affect the taste of the finished product. If the sugar is fried too old, it will be bad to turn it into pure bitterness. If this sugar color is added to the brine, it will not only make the brine bitter, but also make the finished product black. Therefore, frying sugar color is a purely technical activity, and the key lies in mastering the heat. At the same time, when frying sugar, because everyone uses different stoves and temperatures, it is impossible to have a fixed time and standard for frying sugar. Therefore, this can only rely on their own continuous practice to accumulate their own experience. The following is the sugar-colored frying method:

500 grams of rock sugar, 500 grams of boiled water and 30 grams of vegetable oil. Heat a wok, pour in vegetable oil, then pour in rock sugar, turn over the rock sugar with a spatula until it is deep-fried, then stir the sugar color with a spatula, and immediately turn to low heat when large yellow bubbles appear in the wok. When the large yellow bubbles disperse into uniform bubbles and the sugar color is brownish red, quickly pour in prepared boiling water and stew for 3 minutes on low heat. The fried sugar is slightly bitter and sweet, and it belongs to Burgundy.

The coloring in braised pork has certain skills in the application of sugar color. In the process of braised pork, the sugar color should not be added too much at a time, but should be added in batches according to the depth of color in the process of braised pork processing. Otherwise, once the color is found to be too dark, there is no other way but to add water, and once water is added, the amount of spices and salt in the brine will be added again, which is too troublesome to operate. So add less sugar every time, not more.

As for monascus rice and monascus powder, it is not recommended to add them directly to brine. If it is directly added to brine, the color of the final product will be reddish or blood red, which has a great influence on the color of the finished product, not only affecting the appearance, but also affecting the sales, and customers will mistakenly think that it is the added pigment. Moreover, if Redmi is added to the brine, it will make the brine sticky and sour. Therefore, we need to correctly master the use of monascus rice and monascus powder. Under normal circumstances, you can use red rice and red rice powder when blanching the ingredients, and give the ingredients a background color before marinating, so it is much easier to color when marinating. And the finished product is not easy to change color.

Gardenia and turmeric, which are usually used when marinating yellow dishes. Such as chicken feet, duck feet and chicken wings, although yellow is needed, gardenia or turmeric is not only used in brine, but also needs sugar color to modulate the basic color of brine. In this way, the color of the final product will not appear too stiff.

Of course, according to the different needs of different places for the color of stewed vegetables, sugar color can also be mixed with gardenia, turmeric and monascus powder for coloring. For example, golden yellow, mixed with sugar and gardenia; Golden red is a mixture of sugar and monascus powder; If you don't cook braised pork in sauce, but you need sauce red, you can add a little more sugar color, so that the color of braised pork can be made into sauce red. For the color you need, you can experiment more. After all, everyone likes different colors, and the standard is hard to say. Just one thing, don't use soy sauce, soy sauce and other condiments for the coloring of braised pork, otherwise it will easily lead to the blackening of the finished product.

The seventh series of pork curing methods-how to make braised pork taste better

The taste and taste of braised pork are two completely different concepts, and many friends do not fully understand these two elements. Share it in detail today.

The taste of braised pork refers to the salty taste, aroma and aftertaste of braised pork itself; The taste also refers to whether braised pork is soft and rotten in the mouth; Crispy or not; What should be chewy should be chewy and so on. So strictly speaking, taste and taste are two different concepts in braised pork. Taste is generally determined by temperature.

About "temperature", it refers to the size of firepower and the length of time in the process of braising braised pork. Simply put, it is the size of firepower and the heating time of ingredients. As for the size and duration of firepower, this cannot be generalized. Different ingredients need different curing time and curing time. But in reality, many friends don't care much about the temperature in the process of braised pork. They always think that no matter how small the fire is and how long it takes, as long as the meat is cooked. This is why some braised pork tastes bad. For example, when we marinate pork ribs, chicken, rabbit meat and other meats, if we marinate them with fire, the marinated meat will dry like firewood and taste bad. However, despite this, many of us still don't care about the details of heat, because most people intuitively think that heat is too simple and even negligible. It is precisely because this detail is not done well that the quality of braised pork varies widely.

In the actual processing of braised pork, some dishes should be crisp, such as braised duck intestines, goose intestines and duck esophagus. Some should be soft and glutinous, such as braised pig's trotters and braised pork intestines; Some should be tough and chewy, such as braised beef tendon. Of course, the toughness and chewiness mentioned here are not chewy, but chewed in the mouth, and the teeth can feel the unique strength of beef itself. These are directly related to the heat, so many times, the dishes made by everyone with the same ingredients, seasonings and steps have very different tastes. As the saying goes, there is no harm without comparison, so many people will have such questions: Why is the meat stewed at home always not as delicious as that bought at the deli outside? In addition to technical reasons, there are more temperature problems here.

Having said that, I'm not just saying how great the cooking is. I just hope that everyone will pay more attention to cooking, master some basic knowledge of cooking, and then pay more attention to the usual braised pork process. Use medium fire, use medium fire, and use small fire. Let's start with the basics of temperature:

Fire classification:

Simply divided into big fire, medium fire, small fire and slow fire.

Fire: After the water is boiled, a large area (80%-90%) of blisters keep rolling. This boiling state of water is called fire.

Medium fire: After the water is boiled, a small area (30%-40%) of blisters keep rolling. This boiling state of water can be called medium fire.

Small fire: After the water is boiled, there is a small area (5%- 10%) of blisters rolling continuously. This boiling state of water can be called small fire.

Slow fire: after the water is boiled, the fire power is controlled to a minimum, and a small amount of fish bubbles appear on the water surface, which is called slow fire.

In the actual operation of braised pork, the most commonly used are medium fire, small fire and slow fire. Fire is usually used to boil water, or when the ingredients are just cooked. At other times, medium fire, small fire and slow fire are generally selected. Usually, it takes a big fire to pickle crispy ingredients, such as duck intestines and goose intestines. It takes a long time to marinate such ingredients. Duck intestines and goose intestines can be cooked in-0/0 second, which can keep the ingredients crisp and tender to the maximum extent; Braised pork ingredients with high oil content need to be marinated in medium fire, so that the ingredients can get as much oil as possible and the taste will not feel greasy. Such as pig's head and pork belly; However, it is necessary to marinate the oil-free ingredients with a small fire. Such as chicken feet, duck feet, chicken wings, duck wings, duck gizzards and duck heads; The ingredients for pickling lean meat are generally marinated with low fire in the first half of the year and marinated with slow fire in the second half. Such as ribs, chicken, beef, rabbit meat, etc. When pickling this kind of ingredients, first marinate them with low fire and then marinate them with slow fire until they are soft and rotten, which can make the ingredients taste better. If the ingredients of lean meat are cured with fire or medium fire, the dehydration of the ingredients will be accelerated, resulting in cured dry wood. Therefore, when braised pork, we must pay attention to the details of the heat to avoid the taste deviation of the marinated finished product because of the heat.

The eighth series of pork curing methods-how to use spices correctly

In the process of making braised pork, if the seasoning is not handled properly, the marinade will turn black, the color of braised pork will deepen and the taste of braised pork will become heavier. Let's share in detail how to use seasonings correctly when braised pork.

1: filter. Carefully screen when buying spices. Never buy moldy, dark spots, obviously abnormal colors, light or tasteless spices. Pay attention to buying spices with bright colors, pungent smell and slightly sour taste, which are likely to be smoked with sulfur. There are also some black-hearted sellers who wash and dry the spices after they are damp and moldy. But no matter how you wash it, it will always leave a little musty smell, and the fragrance of spices is very light or even no fragrance. At the same time, the surface looks dry, not full, and there is no feeling of oil. Of course, these identification methods need some experience. For novices who don't often touch braised pork, it's best to buy seasonings in big stores with good business. They have good business, fast turnover of goods, relatively short storage time and relatively guaranteed quality of spices.

2: Rolling. There has never been a unified standard whether spices are used as a whole or crushed in braised pork. But we tend to use it. First of all, all spices are different in size and texture. If you cook at the same time, it will cause different speed of fragrance. Such as star anise, cinnamon, nutmeg and tsaoko. It takes 20 minutes to start smelling, while fennel and citronella can smell it in 3 minutes. If the pickled ingredients are short-lived, such as chicken feet, chicken wings, duck feet and so on. They may not smell like big spices and the ingredients should be cooked. This will cause the phenomenon of partial eclipse. And if we crush large pieces of spices to use, we will avoid this problem well. Because after crushing, the volume of all spices is similar, so correspondingly, their fragrance output speed tends to be synchronous. Of course, how to use it depends on your practice. I'm just a suggestion here. If you want to use the whole piece, it is suggested that the big piece of spices should be boiled for 20 minutes first, then other small pieces of spices should be added, and then the ingredients should be marinated. If it is cured for a long time, such as pig's head, pig's trotters, beef, etc., it can be treated differently.

3: bubble. I need to soak the spices in hot water for more than half an hour before putting them in the pot to remove the medicinal taste of the spices. Spices belong to the homology of medicine and food, so most spices have both fragrance and medicinal taste. Moreover, according to the origin and quality of spices, their tastes are different. In order to reduce the medicinal taste of spices, we need to soak spices in hot water before use to avoid the strong medicinal taste of the soaked finished products. At the same time, impurities and dust will be mixed in the process of transportation, storage and sales, and these impurities and dust can also be washed away by soaking to keep the brine clean. Most importantly, after soaking, some melanin carried by perfume itself can be removed. We know that most spices are colored, and even some spices are biased towards melanin, such as tsaoko, mowing, bandits, cloves and so on. This spice contains heavy melanin, which will directly lead to the gradual blackening of brine, thus leading to dull, black and dark color of braised pork. If you don't believe me, you can look at the water soaked with spices, which is not only black, but also has a lot of dust and sand at the bottom. Therefore, the soaking of seasoning is a very critical step in the production of braised pork, which must not be omitted.

The Practice of Braised Pork Head Meat (9) —— What are the factors that affect the flavor of braised pork?

In the eyes of most braised pork, I always feel that everything will be fine as long as there is a good formula. Therefore, some people always spend a lot of money to buy some so-called "ancestral secret recipes" and get a braised pork, only to find that the taste is far from what they expected. In fact, there are too many factors that affect the flavor of braised pork. Even if everyone makes the same recipe, the taste will be different, not to mention that most people have not undergone systematic and professional research. Today, I will share with you the factors that affect the flavor of braised pork.

1: quality of ingredients. It is an eternal truth that good ingredients can make a good taste. Just like a piece of meat that has gone bad and stinks, no matter how skilled a chef and high-grade spices are, you can't cook delicious dishes. The most important source of the flavor of braised pork is the original flavor of the ingredients. A piece of braised pork, if you can't eat the smell of meat, can you still call it braised pork? Therefore, when we buy ingredients, we must not buy inferior ingredients for the sake of cheapness, and never buy frozen ones if we can buy fresh ones.

2. The quality of spices. Good spices can still smell the fragrance even if they are used for three or four times, but if they are inferior spices, even if they are used for the first time, the fragrance is still insufficient. For example, the star anise, which is the most used in braised pork, varies greatly in quality. Generally, star anise should be chosen, which is rich in fragrance, dry in the shade, reddish brown in color, without pungent smell and full of particles. And those colors that look bright are usually smoked with sulfur. And there are some withered star anise, mostly defective or moldy due to moisture, which are washed with water and dried before being sold again. This kind of star anise is very light or even tasteless, so it has no flavor when used in braised pork, and it is even more impossible to increase the flavor. Therefore, when choosing seasonings, we must pay attention to identifying the quality of seasonings, and don't ruin a pot of braised pork for a little profit.

3. Salt water quality. Brine is the main medium to give braised pork salty taste and flavor. The quality of brine directly determines the taste of braised pork. Once the salt water goes bad, all the fragrance is gone. Therefore, the maintenance and cleaning of brine at ordinary times must be strict and meticulous. In any case, acid and sou can not be reused, and new brine can be poured out directly. About how to maintain and clean salt water, the previous articles have been shared, and friends who don't understand can have a look, so I won't repeat them here.

4: salty. I have said more than once that "salt is the king of all tastes". A pot of braised pork tastes tasteless and salt-free, and no amount of seasoning can extract its fragrance. Too light, the smell of meat is very prominent, while too salty, it inhibits all other flavors. Therefore, the control of salinity is the most important link in the whole braised pork process, and its function even exceeds the spice formula. But there is a "hidden rule" in making braised pork, that is, when we are not sure about the salty taste, we would rather make it salty than too light. In short: moderate salt flavor can best highlight the meat flavor of braised pork itself.

5: temperature. Some people may say that the heat is for cook the meat. What does it have to do with taste? In fact, the degree of heat directly determines the taste of braised pork, and the taste of braised pork chewed into the mouth determines the strength of braised pork flavor. So, don't ignore this detail. For example, braised pig's trotters need a soft and glutinous taste, so that they taste fragrant and full of flavor; Duck intestines need a crisp and tender taste, which is neither tough nor soft to eat, crisp and refreshing. The former needs small fire and slow brine, which usually takes several hours; The latter needs to be ignited, and it can be done in 20 seconds. In the whole braised pork series, 90% meat ingredients need to be marinated slowly.

Braised pork is a systematic process, and every detail will affect the fragrance of the final product. Therefore, if you want a pot of braised pork to be delicious, you must do every detail and procedure in the marinating process.