Teach you how to make brine, professional-grade level, the formula is accurate to the gram, and the brine is delicious!

Everyone is familiar with braised pork, and brine is the most important thing to make braised pork, which is the soup in braised pork, which is brine. The brine is made of various spices, and the taste of the brine made by different spices is also different, which is why so many braised meat shops have different tastes.

Braised meat wants to be delicious, brine is more critical, in fact, it is relatively simple to make brine at home, as long as the required spices and broth are ready, there are many types of spices, there are hundreds of kinds, today we only use a part, it is also more common, let's take a look at the detailed practice, the spices needed are: 15 grams of pepper, 20 grams of star anise, 10 grams of licorice, 15 grams of cumin, 8 grams of bay leaves, 10 grams of angelica, 15 grams of grass fruit, two grams of cloves, 8 grams of tangerine peel, 10 grams of cinnamon, Gardenia and chili peppers to taste, ingredients: salt, dark soy sauce, rock sugar, fish sauce, stock (bone broth or chicken broth). (Spices can be bought in supermarkets or markets.)

The first thing is to prepare the broth, cook some bone broth in advance, and add some broth is also a key to the deliciousness of the brine. Then we prepare the various spices that need to be used in advance. All spices are born with a peculiar smell, and when all the spices are gathered together, they need to be treated to remove the odor inside. Soak the peppercorns in wine, so that the peppercorns will be more fragrant, and blanch the other spices in hot water for 30 seconds, and then wrap them in gauze, or put them in the spice bag.

Then add cooking oil to the wok, put the cut ginger slices, green onions, and onions into it and fry it, fry it out of the fragrance, and then use low heat to put 100 grams of prepared dry yellow sauce and hoisin sauce into the wok and fry it, and pour it into the soup stock cooked in advance after the fragrance is fried. (If you don't like the flavor of the sauce, you can omit this step)

Finally, put some natural pigment gardenia into it, put in 100 grams of fish sauce, 70 grams of soy sauce, 30 grams of rock sugar, appropriate amount of salt, and then simmer for 90 minutes, cook out the fragrance of all the spices and seasonings, this pot of brine is completed, and finally put your favorite meat or something into it to stew, one of the advantages of making lo-mei is that you can add a lot of your favorite meat and vegetarian food, such as pork, chicken, kelp, tofu and the like, remember that the taste of the intestines and stomach is heavier, it is best to separate the marinade.

Learn to make it at home, this is 5 catties of broth and ingredients, leave some marinade after marinating, the next stew can continue, the brine is more marinated, the more fragrant it is, but if you are a halogen dish, use it up to 2 times, and the braised meat can be eaten for a long time, and leave some marinated soup in the refrigerator every time you do it.