Our Shaanxi side of the Chinese New Year's Eve, the hard dishes that must be on the table, but the marinade made with our secret recipe is really delicious, and your other recipes are not comparable, learn whether it is to eat for the New Year or set up a stall to sell halogen, it is really impeccable, don't talk nonsense, start work
Ingredients and proportions required: star anise: 5 grams, bay leaves: 2 grams, cumin: 3 grams, cinnamon: 3 grams, white pepper: 3 grams, 1 grass fruit, 3 nutmeg, white cardamom: 2 grams, fragrant sand: 2 grams, alfalfa grass: 1 gram, Sichuan pepper: 4 grams, angelica: 2 grams, cloves: 1, cinnamon: 2 grams, appropriate amount of ginger slices, dried chili peppers: 4 pieces,
1: Prepare a large basin, take half a basin of water, add an appropriate amount of salt and stir well, put the pork ribs, pork belly, chicken wings, chicken thighs, pig ears, put them in a basin and soak, soak them for 8 hours in winter, soak them in the refrigerator in summer, and change the water halfway.
2: Stir-fry the sugar color with rock sugar for later use, clean and dry the spices for later use.
3: Make brine oil: 750 grams of soybean oil, first add ginger slices and dried chili peppers, add spices, fry slowly over low heat, fry until the spices are slightly yellow, remove the slag and control the oil,
4: Twelve catties of broth to boil, first add sugar, add some braised soy sauce, add brine oil, control the residue of dry oil into the material bag and tie it tightly into the brine pot.
5: Put a bottom grate at the bottom of the pot to prevent the meat from sticking to the pan, first add the boilable pork belly and pork ribs, and start seasoning: add 180g of salt, 30g of chicken essence, a few grains of rock sugar, and pour in a little white wine.
6: Boil over medium-low heat for 40 minutes, press a large plate or heavy object on top of the pork ears, chicken legs, chicken wings, and braised pork, otherwise the meat will float up, and marinate on low heat for another 20 minutes
7: When the time for marinating is up, turn off the heat and soak for another 50 minutes, and then you're done
Technical Summary:
One: The above recipe is for the first time to make a new brine production method,
2: When making marinade frying spices, you must fry them slowly on low heat throughout the whole process, and fry them until they are slightly yellow, and they can't be fried for too long
Three: Be sure to use boiled broth to make braised soup, not replace it with water
Four: Before the meat is put into the pot, the bottom of the pot must be put into the bottom grate, and the easy to cook and the boilable must be put into the bottom of the pot in batches.
Five: The marinated meat must be soaked, and this step cannot be omitted
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