Bazhen eight treasure pot-stewed formula

Bazhen braised pork is not only delicious, but also has a good therapeutic and health care function. This is because Bazhen braised pork will add some Chinese herbal medicines, such as Codonopsis pilosula and Ginseng, which has a good effect on conditioning the body and improving immunity, especially for some people who have recovered from a serious illness. You should also know some precautions when eating Bazhen braised pork. Let's take a look at this.

Bazhen eight treasure braised pork formula

Codonopsis pilosula 10g, Ginseng 10g, Lycium barbarum 8g, Xiangsha 10g, Amomum tsaoko 6g, Amomum tsaoko 8g, Angelica dahurica 10g, Citronella 3g, Angelica sinensis 5g, Alpinia galangal 6g, Rhizoma Kaempferiae 2g and Amomum cardamom 10g.

Color matching: Redmi water, Gardenia, fried sugar, soy sauce.

Clear spices: 500g scallion, carrot 150g, pepper 150g, 400g fresh ginger, coriander 150g and 200g old celery.

Practice: Boil 30 Jin of spice water into 15 Jin of spice water and 30 Jin of pork bone soup, and boil them together for later use. Can make pig's trotters, ears, tails, beef, chickens and ducks.

Precautions for operation:

1. We should correctly grasp the characteristics of seasonings, spices and raw materials.

2. Master the approximate proportion of brine and spice raw materials.

3. After the spices are wrapped, they should be soaked in boiling water for half an hour before use to reduce the fragrance of some drugs.

4. Pay attention to the dosage of sugar color, and add sugar color in stages according to the characteristics of raw materials to keep the halogen products golden yellow and avoid the problem of excessive soup color.

5. Boil the original soup with chicken skeleton and pig bonzi bone, and the heat should not be too urgent to avoid the soup being too thick.

6. The sachet should be replaced in time according to the usage of raw materials to keep the fragrance lasting.

7. Correctly grasp the difference between volatile and nonvolatile fragrance of perfume after it is dissolved in water, and timely and accurately supplement the required perfume.

8. The spices in the marinade can only produce the fragrance of spices, so always pay attention to the salty taste (basic taste) in the brine.

9. The steam generated when the marinade is boiled will gradually reduce the salt water. If the water content of the marinade needs to be replenished in time, remember to add enough spare stock before marinating to ensure that the marinated raw materials can maintain their salty, mellow and fragrant characteristics.