The recipe for cooking broth is so delicious!

I believe everyone is familiar with braised pork. The food made with braised meat as the raw material is very delicious, especially in summer. A portion of braised meat with some porridge can be said to be both refreshing and delicious. Unfortunately, no one knows its formula. It’s actually very simple, you just need to make some homemade seasonings. There are some key points to pay attention to in the process of making braised meat. You may want to take a look.

The more times the fontanelle juice is used, the better its quality and the better it tastes. This is because the fontanelle juice contains more and more soluble proteins and other umami substances. The following points must be paid special attention to;

1. The initial processing of the blanched meat before putting it into the pot cannot be sloppy. You must be lazy about washing, cutting, and blanching to remove blood foam.

2. Each time the fontanelle juice is used, the seasoning in it will be reduced, and it will be reduced even more if used repeatedly. In order to keep the taste of the fontanelle juice unchanged for a long time, it is necessary to constantly replenish the fontanelle juice by adding appropriate amounts of seasonings, spices, fontanelle bags, etc., based on color, aroma and taste, to make sure what is lacking is replenished and how much is lacking.

3. Every time you cook meat, there will inevitably be foam and sediment. The meat residue should be removed or filtered out.

4. For meat with a strong fishy smell, it is recommended to prepare a separate brine pot to avoid destroying the pure flavor of the old brine. Soy products should also be cooked in a separate pot, because the protein in soy products is easily fermented and deteriorated when dissolved in the juice, making it unusable.

5. In order to keep the fontanelle juice from deteriorating for a long time, it should be boiled once in the morning and once in the evening. If it is not used in the short term, it can be refrigerated. In short, fontanelle juice is the soul of fontanelle and must be treated well!

Sichuan Braised Pork

Material

500g pork belly with skin, 2 star anise, 2 spoons of Sichuan peppercorns, 6 dried red peppers, seasoning: salt, cooking wine, dark soy sauce

practice

1. Cut the pork belly into pieces, heat a wok with a small amount of oil, add the meat and fry until slightly yellow.

2 Add chili pepper, star anise and peppercorns, stir-fry until fragrant, then add cooking wine, dark soy sauce, and a small amount of salt and stir well.

3 Add water to cover the meat. Bring to a boil, then turn to low heat and cook for one hour until the meat is softened and well-seasoned.