A braised pork shop near Wei Zi.

When braised pork, don't just put pepper and star anise, put more of these three ingredients, the meat is rich and has no fishy smell.

Summer is coming, many people like to eat braised pork, cut a plate of braised beef and have a pot of wine. It was the most pleasant life on a summer night.

There are many braised pork shops near my home. Every time I don't know which one to buy, I will smell it and choose it. It can't be wrong. Whether braised pork is delicious or not depends on brine. I often buy that braised pork shop. Every time I cook brine, the fragrance can float for a mile, and people nearby like to eat the taste of his brine.

It is not easy to cook a pot of good brine. The choice and proportion of spices are very important. It can be said that much less will affect the fragrance. When cooking braised pork and stewed meat at home, most people will put spices such as pepper, star anise and cinnamon, which tastes too popular.

I once talked to uncle chef about cooking braised pork. He said that there must be three kinds of spices to make braised pork float a mile.

There are many kinds of spices, including monarch materials and minister materials. The monarch material is the largest and dominates the taste of salt water, while pepper, star anise and cinnamon are all monarch materials. If you want to remove the fishy smell and enhance the fragrance, you need the help of the minister. No matter whether you put these three seasonings in braised pork stew, the meat has a strong fragrance, no fishy smell and is very tasty, not worse than braised pork shops.

Let's share with you the chef's experience in braised pork. It's summer. It's also good to cook some braised beef yourself. Delicious and economical. Collect it quickly.

1, lavender

Clove, also known as clove and clove, is the dry bud of clove in Myrtaceae. When the bud turns from green to red, it is picked and dried, which is both a spice and a Chinese medicine.

Its fragrance is rich because it contains volatile oil, including clove oleic acid, acetyl clove oleic acid and syringone, methyl n-pentanone, methyl n-heptanone and vanillin. When cooking meat, cloves can enhance flavor, fragrance and taste, and remove odor, odor and fishy smell. The fragrance of cloves is very penetrating, so you must not put too much.

2. Amomum villosum

Amomum villosum is a plant of Cardamom in Zingiberaceae, and its dried fruit is a spice. Amomum villosum also contains a lot of volatile oil, so it also has a strong fragrance. In addition to making spices and traditional Chinese medicine, it can also be used to make tea and soak wine. When cooking meat and animal offal, adding Amomum villosum can effectively remove fishy smell and peculiar smell, and improve the flavor and taste of meat.

3. Rudder rudder rudder

Zizania latifolia is the ear of Zizania latifolia. It is cylindrical and consists of most small berries. The color is dark brown or brown, with special aroma and spicy taste. It can be used for flavoring and removing the fishy smell of meat, and can also be used for roasting, roasting and stewing.

Clove, water bamboo and Amomum villosum have overbearing fragrance and strong penetration, so we must master the dosage. If the dosage is too large, it will mask the taste of other spices.

Share a recipe for braised pork at home. Whether it's pork, beef, chicken or duck, it can be delicious.

General formula of family braised pork

10 Jin of meat, and the proportion of seasoning in brine is:

25g star anise, Yuguo 15g, Tsao ko 15g, Cinnamomum cassia 15g, Fennel 15g, Angelica dahurica 10g, Cumin 10g, Tsao ko 10g.

Braised pork head in brown sauce

① Burn the pig's head with fire, soak it in clear water for 5 minutes, then scrape the surface clean, pull out the pig's hair, apply a layer of salt inside and outside, and marinate it for 20 minutes.

② Pour a proper amount of water into the pot, boil the pork, cover the pot and cook for 5 minutes, then take it out, rinse it with water and drain it.

③ Put the seasoning into gauze, tie it tightly, put it into a pot, add half pot of water, cook for 10 minute, add soy sauce, balsamic vinegar, crystal sugar, pepper and white wine, and stir well.

(4) Put the pig's head into the brine, cover it, cook it for 30 minutes, and soak it for 2 hours, then take it out and eat it.

Salt water is packed in a clean container, sealed and kept in the refrigerator, and can be used next time.