Prepare brine, don't use too many spices! As long as these 6 kinds are added, the braised meat is fragrant and flavorful, fat but not greasy

Today I will share with you the tips for using braised pork spices, as long as these 6 kinds are added, to ensure that the braised meat is fragrant.

【Essential spices for braised pork】

1. Star anise, cinnamon, Sichuan pepper, chili pepper.

These 4 kinds of seasonings are Jun materials, which dominate the different flavor types of brine, star anise is a strong fragrance type, cinnamon is a light fragrance type, Sichuan pepper is a hemp fragrance type, and chili pepper is a spicy type, which can be matched with different materials. These gentlemen can also be combined with each other and become each other's monarchs.

2. Grass fruit

The grass fruit is warm and spicy, and has the effect of removing and increasing the flavor, making the flavor of the braised meat more prominent.

In addition to being used to make brine, grass and fruit can also be added when making beef stew and fish stew, and the aroma of the finished dish is strong. For more fatty ingredients, be sure to add grass fruits, which can remove the smell and increase the fragrance.

3. Cloves

Cloves are also called male cloves, its fragrance is strong, and it is also used to remove the smell and increase the fragrance. However, because the taste is too fragrant, the amount should not be too much, otherwise it will cover the umami flavor of the meat itself, and the color of the braised meat is easy to blacken. It should be noted that not all meats are suitable for cloves, and lamb with cloves will be "hot on hot", and it will be hot and hot.

4. Ginger

Good ginger, also known as galangal, is warm and spicy, also has an aromatic smell, can remove the fish, increase the fragrance, is one of the essential spices of brine.

If the ingredients have a fishy smell, you can add good ginger to remove the fishy, if the fishy smell is very strong, such as mutton and poultry. For fish, etc., you can use ginger + angelica, and the effect of removing the smell is very good.

5. Angelica dahurica

Angelica angelica is also warm and has a strong fragrance, mainly used to remove the smell and increase the flavor, which is often used when stewing meat, and can also make the taste of the ingredients more delicious. When marinating meat, angelica, cloves, and cardamom can be used at the same time, which can remove different flavors and increase the fragrance, and the level of fragrance is richer, but it is also necessary to pay attention to the dosage.

6. Sand kernels

The sand kernel is warm and spicy, the fragrance is very strong, if you want to prepare a strong flavor of brine, you can add some sand kernels, or you can not add it.

Sand kernels are used with bay leaves, and the flavor of braised beef is more mellow; When used with Shannai, braised pork such as pig's head and pig's trotters taste better; With cloves and cardamom, you can marinate chicken, duck, goose and other poultry, and the effect of removing and increasing flavor is very good.

【Precautions for the use of spices】

(1) The spices have a slightly bitter taste, soak them in liquor before use, which can remove the bitter and astringent taste and stimulate the fragrance of the spices.

(2) When using spices, the amount of Jun material is the most, and the amount of material is less, usually 1 kg of meat, the amount of grass fruit, cloves, sand kernels and other material does not exceed 3 grams, otherwise it will take away the taste of Jun material.