1. It's ugly but super delicious.
2. The ingredients are ready.
3. The meat under cold water is added with cooking wine to remove the fishy.
4. Take out the boiled water and rinse.
5. Add bay leaves, star anise, cinnamon, ginger slices, brine powder, green onion knot to the casserole.
6. Add an appropriate amount of minced water to the meat, add salt, dark soy sauce, pepper, and a little white wine.
7. Add dried chilies.
8. Boil on high heat and turn to low heat, cover and simmer for 20 minutes. You can easily poke in with chopsticks.
9. The marinated meat is soaked in the marinade for several hours to taste.
10. It's shabby, but it's delicious.
Tips:Secret 1: Braised pork is braised pork, not stewed medicinal materials. I advise you not to trust the so-called master’s formula and put as little medicine as possible! Lest your medicine smell completely cover up the meat smell.
Secret Two: The ratio of braised soup to braised pork is too different, which means that a large pot of braised soup with a few pieces of meat will make the taste all go to the soup. The ratio of water and braised pork should be balanced. The braised soup is better than the braised pork!
Secret Three: Salt is the master of all kinds of flavors. If there is no salt taste, everything is given for nothing. Appropriately increasing the salty taste can increase the release and neutralization of the meaty flavor!
Secret 5: Fire, any ingredients, must ensure a moderate heat, too late, not the softer the better, it is too soft, the fiber tissue of the stewed meat is completely destroyed, and there is no chewing at all, so master your stewed Don’t take too long for the meat.
Secret 6: Pay attention to the firepower, "the soup comes out of the big fire, the meat out of the small fire", if you want the meat to be fragrant, the firepower should be controlled at a low fire, so that the marinated meat is soft and not rotten.
