How to cook the first pot of stew?

1, the first pot of brine needs to boil some old soup, and the cooking of old soup does not need to be complicated. The simpler the food, the better. Calculated by 20 kg (single kg) of broth cooked in one pot: star anise: 20g, cinnamon 15g, tsaoko 10g, kaempferia kaempferia 10g, clove 2g, fennel 20g, angelica dahurica 10g and tsaoko 15g.

2, soup: prepare 5 kg of pig leg bones, half a hen, first blanch. Then add 30 kilograms of water (about 20 kilograms after boiling) into the pot, add the cooked pork leg bones and hens, add ginger and cooking wine, boil over high fire, skim the floating foam and turn to low heat for 4-5 hours, then filter out all the bones and meat residue with a sieve after boiling, leaving the soup stock for later use.

3, stir-fry sugar color. Prepare materials according to the proportion of 500 grams of rock sugar, 500 grams of boiling water and 50 grams of oil. First, heat the wok, add 50g oil, pour in the rock sugar, stir the rock sugar to turn yellow gradually on medium heat, keep it on medium heat until the sugar color begins to bubble, then turn to low heat to continue stirring the sugar color, add the prepared boiling water when the sugar color turns purple, and cook for 5 minutes.

4. Adjust the salt water. According to the standard of 500 grams of spices for every 50 kilograms of soup stock. 200 g of spices, 400 g of ginger 100 g of salt, 50 g of chicken essence, 30 g of rock sugar, 0/0 g of pepper/kloc-0, 5 g of pepper, and a proper amount of sugar (added in batches according to the required color) are added into the soup stock and boiled for 30 minutes to obtain the original brine.

5. Braised pork. The bittern prepared according to the above ratio can be marinated directly, but because the new bittern lacks fragrance and bittern oil, the pork marinated for the first time can be marinated with delicious ingredients such as pork, chicken, trotters, chicken feet and pigskin, and more bittern oil can be marinated by increasing the proportion of fat meat to increase the fragrance of bittern.

6. At this point, a pot of new salt water has been made. Under normal circumstances, the dishes from the first pot of fresh brine are slightly spicy and normal. After all, it is a new brine, which contains nothing but spices, and the brine lacks complex alcohol fragrance. The meat was marinated for three times, and the smell of brine was normal and mellow.

7. Precautions for new brine: the time for cooking the old soup should be in place, and the heat should be controlled by small fire. The so-called small fire clear soup, big fire thick soup. Pot-stewed vegetables don't need thick soup, just simmer. The key is to fry the sugar until the end. Fried tender and sweet in sugar. Less bittern is not good in color, more bittern is sweet. The color of sugar is over-fried, the brine is bitter and the color is black, which leads to the dark color of braised pork. Soak the spices in warm water for half an hour before putting them into the pot to remove the odor and impurities of the spices, and wash off the melanin in the spices at the same time, so as to prevent the impurities such as dust and melanin from being brought into the brine, which will lead to the blackening of the brine. Sugar color is best added in batches. Don't adjust the color at once, or the final product will be very dark. The best coloring time of braised pork is after cooking for 7 minutes, so observe the color of braised pork at any time during the process of braised pork. If you feel that the color is not satisfactory, add a little more and finally add it to the satisfactory color. Marinate the fat ingredients with medium fire, in order to get as much oil as possible from the fat and avoid the greasy final product; Braised lean meat ingredients should be simmered slowly, so as to minimize the dehydration speed of the ingredients and avoid eating dry firewood in the final product.

8. Finally, after the first pot of brine is done, it needs good maintenance and preservation. The longer the brine, the more fragrant it will be, but it's not just braised pork without fresh water. When there is a lot of brine loss, it should be properly replenished to avoid the sticky situation caused by the long soaking time of brine. If you don't use brine at ordinary times, you need to cook it once a day or keep it in the refrigerator or freezer.