Sauce brine products refer to braised cooked meat products. It is characterized by the addition of soy sauce to the accessories. Its processing method is based on the traditional cooking technology of our country, and the product is known for its crispness. The food feels that the skin is rotten, fat but not greasy, and at the same time the color is bright, crisp and rich, the taste is very good, and it is loved by the masses. Six-flavor sauce is made with different products such as sauce meat, elbow flowers, marinated belly, sauce beef and so on.
Process
The raw materials are selected → finished → cooked
formulation
Pork 10 kg
Table salt 300 g
Peppercorns 12 g
Ginger 50 g
Fennel 16 g
Cinnamon 25 g
20 g of sake
Sugar 40 g
(1) The selection and finishing of the raw materials will be the selected pork boneless, scraped off the remaining hair, washed with cold water, cut into 16 cm wide and 26 cm long meat pieces, soaked in cold water for 8 hours, fished out, control the water.
(2) Cooking the meat pieces and accessories bag together into the pot of boiling water, soaking for 1 hour, during which the oil and soup foam are constantly skimmed, when the meat skin is soft, with chopsticks can be poked, you can get out of the pot; meat out of the pot, thoroughly skimmed the oil slick, and then filtered, remove the debris in the soup. After the soup in the pot is cleared, first put the pork bone on the bottom of the pot, and then put the meat horizontally in the pot in turn, the elbow, the back hip tip, the front hip tip, the hard ribs, the hard five flowers, the soft ribs, the meat should be tight and appropriate, leaving a soup eye with a diameter of about 26 cm in the middle, and then pour in the good soup, it is advisable to open the pot after the soup is flat, cover the pot, boil for 1 hour and then use the simmer for another 30 minutes, add the rice wine and sugar to the soup, pour the soup on the meat with a spoon, and then cook for 30 minutes to get out of the pot. If you want to extend the brine cooking time in winter, first cook for 2 hours on high heat, and then cook for 1 hour on low heat. Once out of the pan, strain the sauce from the pan and apply it to the meat twice.
4. Quality standards
The meat is tender, the skin is soft, fat but not greasy, thin but not chai, fragrant and delicious, red in color and sauce, and unique in flavor. In 1981, the meat with six flavors was rated as a high-quality product in Shanxi Province.