400 grams of pork trotters, 8 slices of ginger, 2 tablespoons of soy sauce, 1 teaspoon of salt, 1 teaspoon of sugar, 1 medium spoon of cornstarch, 1 teaspoon tablespoon of chili pepper, Sichuan peppercorns, star anise, a little green onion and wine.
Method 1
Burn all the pig trotters you purchased on fire, clean them with wire and cut them into suitable sizes. If you have enough time, you don't need to do this. cut them whole. Put them in a casserole dish and add raw meat, appropriate amount of dark soy sauce (color), use individual wrapper to add spices, star anise, herbs, cinnamon, tangerine peel, leaves laurel. Don't add too much spice, just enough, add a little water. Once the water is boiling, turn the heat to low and simmer, turning after a while to avoid sticking to the pan.If you have materials, add 10% bamboo braid to the bottom of the pot to pad it so it doesn't stick to the pot. Simmer until the meat is tender and remove from the pan.
Method 2
Firstly, when processing meat, the blood of pig trotters should be sautéed in hot water, and then the pig hair is removed. Follow this method for other meats. some products.
Second, the marinade: add the marinade bag to the steel pot
Preparation of the marinade bag:
6 kilograms of broth, 100 grams of salt, 50 grams MSG, 20 grams chicken powder, 20 grams pork bone marrow extract (to enhance aroma), 10 grams burnt flavor maltol (to produce burnt aroma), 10 grams licorice, 5 grams of nutmeg, 5 grams of tangerine zest, 3-5 star anise, 10 grams of galangal, 5 grams of lemongrass, 3 grams of bay leaves, 5 grams of grains of Sichuan pepper, 4 dried chili peppers, 50 grams of candy sugar, 20 grams of red yeast rice powder, 250 grams of pork fat),
Once the water is boiled, put in inside. Add the meat and marinate it. Marinating time is different for different meat products, and fishy and non-fishy smells should be marinated. separately, and the broth should be added.
Third, prepare the broth. Add a certain proportion of water to raw materials such as drum bones, simmer for 3 hours, and add the broth to the brine in the second step.
Fourth, mix, add different and secret ingredients to the brine to increase flavor, fragrance, color, etc.
Fifth, serve it on the table. When a customer orders, cut it into different meats, pour brine on it and serve it with vegetables and pickles.