Homemade slow-cooked fragrant brine

I really can't eat the braised dishes sold outside. I tried a Chaoshan bagged marinade that was popular on the Internet before, but the greasy smell was too strong when it was cooked, and I couldn't get used to it. It seems that you can't be lazy when making braised food. It's still more reliable to carefully prepare a pot of marinade yourself. After each braising, carefully filter out impurities, boil it, let it cool, and put it in the refrigerator for the next time. Why does the old braising become more fragrant as it is braised? First, the protein, amino acids, and fat of the ingredients will melt into the sauce during the braising process, and the flavor of the spices will be released repeatedly. Under the interaction, the taste becomes more and more intense and the layers are richer; second, the more times the braising is done, the spicy aroma of the spices in the marinade and the umami flavor of the ingredients will gradually balance and stabilize, and the braised food will naturally be more mellow. You should also pay attention to the storage of the old braising: filter and boil it for sterilization after each braising, seal it well and refrigerate or freeze it. It is recommended to use it within 1-2 weeks, and it is best to boil it again once a week for sterilization to prevent deterioration.

Ingredients

Steps

Blanching bones: It is more fragrant to use bones with meat in the stew. I chose the pig skull that my meat-eating animal likes. Half of it weighs about 3 pounds and is cut into 4 pieces (I asked the butcher to remove the skin, etc.). Blanch the bones first and then wash them clean. You can choose the meat you like.
Prepare the marinade: prepare all the spices such as star anise, cinnamon, bay leaves, grass fruit, fennel, angelica, ginger slices, peppercorns, chili shells, etc., wash them, put them into the marinade bag, tie the mouth tightly and set aside.
Put the blanched pig skull and marinade bag, cooking wine, light soy sauce, dark soy sauce, cooking wine and other seasonings in the pot. After the water boils, simmer for 1 hour. Turn off the heat and soak for 20 minutes before taking out. Note: Don't rush to take out all the ingredients after they are stewed (try the taste while stewing, and add salt and dark soy sauce according to personal taste). Soaking can make the taste more abundant. Just adjust the time according to the size of the ingredients.
Braised Pork Skull: Sichuan and Chongqing often braise the pork skull and take out the meat inside, which is called "walnut meat". It is tender and chewy, and has its own flavor with or without seasoning. ~ As soon as the pork skull was braised, I was busy picking the meat, and the "meat-eating beast" next to me was already howling - usually I just hold the bones and start chewing, how could I endure such "torture"? Today, I have to wait for me to pick it out bit by bit to take pictures, but I am so anxious, that little look has never left the pot, it's really testing her patience😂
Braised chicken feet: After trimming the nails, blanch and wash the chicken feet, boil them for 15 minutes, and soak them for 2 hours before eating for better flavor.
Peel the eggs after they are cooked and add them to the stew. Cook for no more than 15 minutes and soak them overnight before eating. The stew will be more flavorful.
Clean the pig ears (pluck the hair and blanch them), put them into the braising soup, bring to a boil over high heat and then simmer for 25-35 minutes. Cook until chopsticks can pierce through the thick part of the ear root, and soak them for 20-30 minutes after cooking.
Braised pork belly: First, turn the pork belly over and clean it (rub it with flour or salt to remove the mucus), blanch it and put it into the braising soup. Bring it to a boil over high heat, then turn to low heat and cook for 40-60 minutes. You can use chopsticks to judge the doneness of the pork belly. It is easy to penetrate and slightly chewy. Cook it too long and it will become woody. After turning off the heat, soak it for another 30 minutes to make it taste good. ~ Is there anyone who likes it? I like the braised pork belly and pig intestines at home~ If you have, prepare some wine, and I will prepare the side dishes. After the meat is finished, add tofu, thousand sheets, lotus root, etc. to continue the braised. Let's have a drink and chat happily😉
filter and boil to sterilize each time after braising, seal and refrigerate or freeze. It is recommended to use it within 1-2 weeks. It is best to boil it again once a week to sterilize and prevent spoilage.