Spiced braised pork, also known as braised pork, is a dish made by blanching raw materials with marinade prepared in advance after preliminary processing. Generally, it can be divided into three categories: red halogen, yellow halogen and white halogen; Sichuan brine is the most common in China, and red brine is the main one. Xi An Guan Xiang Xing snack training Braised pork master has many years of experience, and the braised pork made is delicious and beautiful.

Matters needing attention in braised pork production:

1. Determine the dosage of other ingredients according to the meat quantity.

2. The taste of the initial brine is definitely bad, not a technical problem. Flavor substances in brine need to be accumulated continuously, and the taste will get better and better with the repetition of brine.

3. The salty taste of meat enters the meat in the curing process, and the brine will become more and more salty in the process of marinating for many times, but the amount of salt used in curing must not be reduced. The salinity of the finished meat can be adjusted by adjusting the salt water.

4. Spices will be continuously lost. A pack can be used five times, but each time it needs to be added with 65438+ 0.5 of the first time. (The amount of spices added and the number of times of use can be increased or decreased according to spices, prices of spices, tastes of customers, etc. , but the proportion is the same. Use it three times, adding1/3 each time; Used 6 times, adding 1/6) each time.