What ingredients are used in stewing meat?

There are many recipes for braised meat, and the seasonings required are relatively more. For example, you may need to prepare as many spices as possible to make delicious braised meat. The most common one is star anise, which we call aniseed. In addition, you also need to prepare cinnamon, fennel, pepper, cardamom, grass fruit, etc. In this regard, try to be as fully prepared as possible. Of course, for home production, you also need to adapt to local conditions.

1. Recipe: 25g star anise, 15g cinnamon, 15-25g fennel, 10g licorice, 10g galangal, 3-5g sweet cabbage, 20g pepper, 10g amomum, 5g cardamom, 15g tsaoko, 5-15g cloves, 100g ginger, 150g green onion, 100g Shaoxing wine, 350-500g rock sugar, 15g MSG, 350-500g refined salt, 5000g fresh soup, 50g refined oil, 2 gauze bags . 2. Preparation: 1. Divide star anise, cinnamon, fennel, licorice, galangal, sweet cabbage, pepper, amomum, cardamom, tsaoko and cloves into two portions and put them into loose gauze bags respectively and tie the bags with thin ropes; wash and break the ginger; wash and tie the green onions with roots. 2. Roast large pieces of rock sugar on the fire first, then place them on the chopping board and gently break them up. Put them into the pot together with the refined oil, stir-fry over low heat until they turn dark red, then add 500 grams of boiling water and stir well to make sugar color. 3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and onion, adjust the salt, MSG and sugar color, then add the spice bag. After boiling, use low heat to simmer until the aroma is overflowing. This is the fresh brine.

3. Issues that need attention 1. When frying sugar color, you must use low heat and fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will taste bitter. 2. Monosodium glutamate is usually not added to the marinade prepared by traditional methods. However, since fresh marinade usually lacks umami flavor and people's requirements for umami seem to have become higher and higher in recent years, a proper amount of MSG can be added during the preparation process. It should be noted that adding MSG to the brine will not have any side effects, because MSG will produce sodium pyroglutamate and lose its flavor only at temperatures above 160°C, and the boiling temperature of the brine generally does not exceed 105°C.

3. Tender sugar color should generally be added to the marinade to make it have a sweet aftertaste. After adding the tender caramel color, you no longer need to add licorice. But from the perspective of medicinal properties, licorice has the function of harmonizing flavors and enhancing freshness. Therefore, after adding sugar color, you can still consider adding a little licorice to the marinade. 4. Cloves contain eugenol, which has a strong smell. The dosage can be adjusted according to the specific situation when using it. Generally speaking, the amount of cloves in 5000 grams of fresh soup should be controlled between 5 and 15 grams. 5. The roots of green onions used to make brine should be retained, as this will make the brine taste more fragrant. This is the experience passed down to me by a master craftsman who has been making brine for many years. 6. The above-mentioned brine recipe contains sugar color, and the color is brown-red, which is called red brine. If the sugar color in the recipe is removed, it becomes white brine. In addition, some people like to add dried chili peppers to the marinade, which makes it a spicy marinade.

<<: How to make old-fashioned spicy soup

>>: Braised pork roll recipe