My Halal Meat Shop's Braising Sauce Recipe - Guaranteed to Sell

Making braised pork is a science, controlling the handling of ingredients, cooking experience, the physical properties of spices, the processing of braising sauce, etc., all need to be controlled, so as to make a good pot of braised pork. Details determine the taste. I will share my own braised meat shop technology and experience with you all. If you follow my recipe, you can make a good taste. For friends who are not good at handcrafts, at the end of the article, you can get the full video tutorial.

One, spice bag

Grass fruit 28 grams, eight corners 28 grams, Jiang ginger 30 grams, cardamom 30 grams, black pepper 25-35 grams, small fennel, dried chili 35-60 grams (red), cinnamon 20 grams, fragrant fruit 10 grams, mountain 10 grams, shiitake mushrooms 10 grams, aged citrus 10 grams, wood ear 15 grams, cinnamon 15 grams, white pear 4 grams, fragrant grass 5 grams, clove 5 grams (remember not to add too much, otherwise it will be bitter), party ginseng 15 grams, black pepper 15 grams, honey ginger 5 grams, licorice 5 grams, salvia 5 grams, Chinese elm 5 grams

Making method: dry chili etc. together into the spice bag, seal the bag mouth firmly.

Weighing the various spices, cut the big spices into small pieces, break the spherical shape, add water that can boil the spices into the pot, boil the spices first, then add all the spices, let it simmer for 5 minutes, wash it with water, then wash it again to remove the residue, after washing, wrap it in a cloth, remember not to wrap it too tightly, if it's too tight, the fragrance will come out, one bag can't hold it, pack two.

Two, high-quality broth

1, half a chicken (about one kilogram), chicken carcass 2-3 pieces (about 2 kilograms), pig elbow bone 1500 grams, lard 250 grams, soybean oil 250 grams

Making broth

Old soup is the broth that must be boiled first, making a high-quality broth. The steps are as follows:

1, Wash: Weigh the old chicken, bones, and chicken carcass, after thawing, use boiling water to briefly boil for 3 minutes, then fish out and rinse with water

2, Add 30 kilograms of water to the pot and bring to a boil, then add the ingredients that have been well-watered, together with lard and soybean oil, then cover the pot with a small flame for 4-5 hours. After the old chicken is cooked, fish out all the bottom residue, do not discard the cooked bottom residue, you can use it next time, then filter out the broth

Pay attention: when braising the original broth with chicken carcass and pig elbow bone, use a small fire, avoid using a large fire, which will wash out the concentrated broth, and the broth will evaporate quickly, forming a film, which will then carbonize and fall into the braising sauce, forming black particles, some of which will stick to the ingredients, affecting the color, taste and quality of the finished product and the braising sauce.

Three, onion garlic package

Large onion 250 grams, ginger 150 grams, garlic 100 grams

Method: Weigh the garlic, green onion, and cut into 2 cm segments, smash the garlic, preferably use a small amount of oil to fry for 1 minute before wrapping in a cloth.

Four, seasonings

Salt 150 grams (taste frequently, add salt as you taste), MSG 100 grams, chicken powder 200 grams, sesame oil 150 grams, shiitake mushrooms 45 grams, cooking wine 100 grams,

Five, caramelize sugar

Sugar 250 grams, water 250 grams (sugar is best to use dark color and large pieces, larger pieces can be broken into smaller pieces by yourself).

Method: first process the sugar into small pieces, pour a little oil into the pot, pour in the sugar, use a medium fire to slowly cook; when the sugar turns white to yellow, switch to a small fire; when the sugar oil turns yellow and produces a large bubble, take it off the fire and continue to cook (this time must be fast, otherwise it's easy to become bitter, you must master it, you can try several times first); when the sugar oil becomes a small bubble, add a little cold water, then use a small fire to cook until the burnt taste is gone, this is the caramel color. The caramel color should not be sweet, not bitter, and the taste is short, just taste it, the sweet taste will be short, so you can boldly add.

For the first braised pork, if you can achieve the caramelization of the braising sauce (not bitter, not burnt, not overly sweet, just taste it, the sweet taste is very short), then you can boldly add.

New braised pork has no color, so it's necessary to add more color compared to later braising. If you want to be beautiful in the first time, you need to add enough caramel color.

Six, making braising sauce

In the broth cooked with old soup, add spice bag, onion garlic package, fried sugar color, and seasonings, bring to a boil over high heat, then reduce the heat and simmer for 1-1.5 hours. The spice bag is fragrant when it's out of flavor, remember to simmer over low heat, just boiling can be, after simmering, remove all spice bags, filter out the braising sauce with a sieve, discard the onion garlic package, you can use the spice bag when the flavor is faded, you can add more spice bags in the later stage, the proportion and amount of spice bags added is the same as using it in the front, simmer the spice bag for 1-1.5 hours before it's cooked, then remove it, the braising sauce is ready.

Seven, braising of meat dishes

Put the marinated and boiled meat into the prepared braising sauce, cover and heat over a small flame, slowly heat until soft and flavorful, then remove from the heat and serve. Or you can directly put it into the pot to eat.

Eight, the key to braising

1. The selection of braising pot. It is best to use cast iron pot, if the quantity of braising ingredients is not much, use a sand pot. These two types of pots have a relatively slow heat conduction, the braising liquid is not easy to evaporate, the food and the pot will not easily change chemical composition. Do not use copper pot or aluminum pot, so the heat conduction is very strong, the braising liquid will evaporate quickly. Copper pot is also easy to react with salt and other ingredients in the braising sauce, affecting the color, taste, quality and hygiene of the finished product and braising sauce.

2. Control the heat. Generally use small fire or micro-fire, maintain a small open or micro-open state. Do not use a large fire, because the braising liquid will boil, splashing on the pot wall, forming a film, which will eventually carbonize and fall into the braising sauce. Large fire braising will make the ingredients not easily soften, and the braising sauce will also evaporate quickly and greatly reduce due to rapid evaporation.

3. Control the maturity of the ingredients. No matter the texture is old or young, the maturity of the ingredients must be controlled in the softening stage or before softening. The method of judging is: use your hand to pinch the braised meat, if it feels very hard, it means that the heat hasn't reached; if it's cracked and rotten, it means that the heat is too much; if you pinch it, it's soft and slightly elastic and not cracked, it means that the heat is just right, it's the softening stage.

Full video tutorial + technical recipe, the recipe includes when to put what ingredients, the weight is precise to grams. The video tutorial can see the whole process, generally 1-2 times can learn. Friends who are interested, send, braised pork recipe, to my private message.