Marinade recipe and ingredients

Brine is a common condiment, mainly used in Cantonese and Sichuan cuisine. The taste of the brine will directly affect the taste of the dishes, so making brine is very important. Although the marinade is made with ingredients such as pepper, star anise, cinnamon, licorice, cardamom and fennel, everyone has their own different added proportions, so the marinade made by different people has some differences in taste.

Material:

Pork bones, salt, ginger, pepper, cinnamon, bay leaves, fennel seeds, licorice, grass fruit, cloves, amomum, cardamom, onion, vegetable oil, soft sugar, water, rice wine

Production steps:

1. Chop the pork shank bones into small pieces and clean them. Pour the mixture into a pot of cold water and bring to a boil over high heat. Continue to boil for 5 minutes and skim off the foam. Take out and wash again with hot water. Put the pork ribs into a deep pot, add hot water to cover them, bring to a boil over high heat, then simmer over low heat for one and a half hours. Remove the pork ribs, skim off the excess fat, and save the soup for later use. Heat the pan with cold oil, add sugar, and simmer over low heat until the small bubbles in the syrup turn into large bubbles and turn dark red in color.

2. Pour in boiling water and stir evenly to form sugar color. Set aside. Put spices such as star anise, cinnamon, bay leaves, fennel, licorice, pepper, grass fruit, cloves, amomum, cardamom, etc. into a gauze bag and tie the bag tightly. Wash and flatten the old ginger. Wash and tie the green onions together with the roots. Take an appropriate amount of fresh soup, add onion, ginger, fine salt, a little MSG and sugar color, put in the spice bag, add Shaoxing wine, bring to a boil, then turn to low heat and simmer for half an hour, until the aroma is overflowing, then it becomes fresh brine.

Precautions

1. Because the seasonings, spices and quantities used are different, the taste of each braised food is different, so you can adjust the amount of seasoning while tasting until you like it.

2. When you start seasoning, the saltiness should not be too strong; it is better to have a slightly lighter taste. Because during the whole process of braising, the juice will gradually converge and the taste will gradually deepen.

3. When braising for the first time, it is best to add ingredients containing collagen, such as pig's trotters, pig skin, and chicken feet, which will make the taste better.

4. The spices used can be based on your own needs, there is no need to be too rigid. The only principle is that the amount of various spices should not be too large to avoid overdoing the flavor.

5. The marinade can be used repeatedly. Add appropriate amount of spices or seasonings and keep it in the refrigerator. The longer it is used, the better it tastes.

6. When blanching vegetables with marinade, you must be careful to take out only a portion of the marinade for separate use. After use, do not pour it back into the original marinade to avoid spoiling the entire pot of marinade.

7. Each time the brine is boiled and waiting to be cooled, do not cover it immediately to avoid the backflow of water vapor and the deterioration of the brine.