Spiced pork(jiang zhu rou )

Sauce pork method:

Raw materials for making sauced pork:

There are 5000 grams of pork with skin, 1000 grams of soy sauce, 200 grams of refined salt, 50 grams of scallion, 50 grams of ginger, 25 grams of clove, 5 grams of Amomum villosum, 5 grams of Yuguo, 3 grams of caokuo, 3 grams of Angelica dahurica, 10 grams of star anise, 3 grams of fennel and 25 grams of cinnamon.

Processing steps of sauced pork:

1. Press the meat with bamboo grates, remove the floating foam, and move it to low heat to stew. When the meat is cooked, take it out, skin down, and put it in a plate to cool.

2. Boil the soup in the pot, skim the floating oil, cool it and pour it into the meat plate. Take out the meat and cut it into thin slices.

Spiced pork

Sauced pork is a delicious local traditional dish. Shandong cuisine and Shanxi cuisine all have their own unique cooking methods. Pork is the main material of sauced pork, and pickles are the main cooking method.

This dish is brown and red. The meat is soft, fat but not greasy, thin but not firewood. It's salty and delicious. It's good for eating with wine.

Basic information

Category: Shanxi cuisine Buxu Yangshen recipe beauty Yangyan recipe menopause recipe Ziyin recipe

Technology: Sauce

Taste: five flavors

Food: Chinese dinner

Taste: the dishes are brown and red, the meat is soft, fat but not greasy, thin but not firewood, salty and delicious, and it's good to serve with wine and rice.

Main materials

Pork ribs (streaky pork) 2500g, pig feet 500g

Seasoning

5 g cinnamon, 3 G pepper, 8 g star anise, 30 g salt, 20 g ginger, 10 g shallot

Characteristics of dishes

It's easy to cook

nutritive value

Rich in nutrition

practice

1. Remove the ribs, cut them into 1 Jin long pieces, soak them in cold water for 3 hours, take them out and wash them;

2. Add pig's hooves, fennel seeds and prickly ash to the pot, wrap them in a clean cloth, and put them together with cinnamon, ginger, scallion and salt into the pot. After boiling, turn down the heat and simmer;

3. Simmer for an hour and a half, take out the meat and put it into cold water to remove the foam on the surface of the stewed soup;

4. Put the meat into the pot, add a small amount of cold water, heat and bring to a boil, then change the low heat and simmer until the meat is rotten and the soup becomes thick;

5. Finally, take out the meat and brush a layer of bittern on the side of each piece of meat with skin to serve.

Production tips

The method of sauced pork is very simple. As long as you follow the recipe step by step, you will definitely enjoy a delicious dish,

When soaking the meat in cold water, add some ice in the cold water in summer to ensure the freshness of the meat.

2. When cooking meat for the second time, we should constantly adjust the size of the firepower, and constantly turn the meat to ensure that the taste is even into the meat.

3. This dish needs 5000 ml brine soup. Historical and cultural dish is the traditional famous food of liuweizhai Deli in Taiyuan. It is full of local characteristics and has been praised by everyone.

Nutrition analysis

Pork ribs (pork): pork is rich in high-quality protein and essential fatty acids, and provides heme (organic iron) and cysteine to promote iron absorption, which can improve iron deficiency anemia.

Pig's hoof: the collagen in pig's hoof can be transformed into gelatin in the cooking process. It can combine with a lot of water, so as to effectively improve the body's physiological function and the water storage function of skin tissue cells, prevent premature skin wrinkles, and delay skin aging. Pig's hoof is helpful for patients with frequent limb fatigue, leg cramps, numbness, gastrointestinal bleeding, hemorrhagic shock and ischemic encephalopathy Pig hoof is rich in collagen, which can promote fur growth, pre treat progressive muscular dystrophy, improve coronary heart disease and cerebrovascular disease, and has certain curative effect on gastrointestinal bleeding and hemorrhagic shock.

Nutrients

Energy 15533.94 kcal protein 346.42 g fat 1569.88 g carbohydrate 10.58 g folic acid 3.25 μ g dietary fiber 4.98 g cholesterol 3685 mg vitamin a 285.85 μ g carotene 125.4 μ g thiamine 2.52 mg riboflavin 1.55 mg nicotinic acid 67.82 mg vitamin C 2.9 mg vitamin E 1.51 mg calcium 356.65 mg phosphorus 2579.79 mg potassium 5719.78 mg Sodium 14304.92 mg, magnesium 469.97 mg, iron 31.97 mg, zinc 46.23 mg, selenium 122.57 mg, copper 1.86 mg, manganese 1.99 mg

Suitable for people

Most people can eat it, and it is also a good food for the elderly, women and people with blood loss. It is suitable for people with blood deficiency; for the elderly and the weak; for people with postpartum lack of milk; for people with weak waist and feet; for people with carbuncle and ulcer; for the elderly with weakened gastrointestinal function, they should not eat too much every time; for patients with hepatitis, cholecystitis, gallstones, arteriosclerosis and hypertension, it is better to eat less or not; for patients with exogenous infection, it is better to eat more It is not suitable to eat more food during the period of heat and all heat syndrome and excess; children with weakened gastrointestinal digestive function should not eat too much at one time.

Dietotherapy

The therapeutic effect of pork ribs (streaky pork) was as follows

It is sweet and salty in taste, flat in nature, and enters the spleen, stomach and kidney meridians;

Nourishing kidney and blood, nourishing yin and moistening dryness;

It is mainly used for heat disease, diabetes, emaciation, kidney deficiency, postpartum blood deficiency, dry cough, constipation, tonifying deficiency, nourishing Yin, moistening dryness, nourishing liver yin, moistening skin, benefiting two stools and stopping thirst.

Pork soup can be used to make up for irritability, dry cough, constipation and dystocia caused by body fluid deficiency.

The therapeutic effect of pig's hoof is as follows

It has the functions of tonifying weakness, filling kidney essence and strengthening waist and knee.

Practice guidance

Pork ribs (pork) practice guidance:

1. Streaky pork can be cut into small cubes or thick slices, suitable for burning, stewing, stewing, etc., and also suitable for meatballs;

2. The pork should be cut obliquely. The meat quality of the pork is relatively fine and has few tendons. If the pork is cut crosswise, it will become messy and scattered after frying. If the pork is cut obliquely, it will not be broken and will not be stuffed. The pork should not be soaked in water for a long time;

3. Don't wash pork with hot water before cooking, because pork contains a kind of muscle soluble protein, which is easy to dissolve in water above 15 ℃. If it is soaked in hot water, it will lose a lot of nutrients and taste bad;

4. Pork should be cooked, because sometimes there are parasites in pork. If it is eaten raw or not fully prepared, there may be hookworms in the liver or brain.

Pig's hoof practice guidance:

1. Pig's feet are generally used for stewing, stewing and stewing;

2. Before production, check whether the pig hoof has local ulceration, so as to prevent foot-and-mouth disease from spreading to the consumers, then pull out the hair or scrape it clean, chop or chop it into large pieces of bone, and mix the ingredients into the pot together with the meat and bone;

3. Pig's hoof can also be made into wrapped hoof, boiled, sliced and cold mixed. The method is: after the fresh pig's hoof is depilated and scraped, the inner bone is cut and taken out, and salted. When it is ready to use, roll it into a round stick shape, wrap it with a clean cloth, then wrap it tightly with a long and thin straw rope from the beginning to the end, put it into a pot and cook it, remove the rope and wrapping cloth, and then cut it into pieces for cold mixing;

4. Don't waste the soup of pig's hoof with skin. You can cook noodles, which is delicious and rich in colloid beneficial to skin;

5. Less salt and no monosodium glutamate should be put into the diet.

New approach

Raw materials: 5000 grams of pork with skin, 1000 grams of soy sauce, 200 grams of refined salt, 50 grams of green onion, 50 grams of ginger, 25 grams of clove, 5 grams of Amomum villosum, 5 grams of Yuguo, 3 grams of caokuo, 3 grams of Angelica dahurica, 10 grams of star anise, 3 grams of fennel and 25 grams of cinnamon.

 

Production: ① scrape, wash and cut the pork into 10 pieces, put them into a water pot, boil them over high heat, then remove them into cold water and wash them. Cut the scallion into sections. Jiang Bangbian with a knife. 2. Add water into the pot, add meat, soy sauce, salt, onion and ginger, and press the meat with bamboo operator. Heat over a high heat, skim off the foam, move to a low heat and simmer. When the meat is cooked, remove the skin and place it in a plate to cool. ③ Boil the soup and skim off the oil. Cool and pour into the meat plate. Take out the meat and cut it into thin slices.

 

Food taboo

Adults 80-100 grams per day, children 50 grams per day. If cooked properly, pork can become a "medicine for longevity". After a long time of stewing, the fat of pork will be reduced by 30% - 50%, the unsaturated fatty acids will be increased, and the cholesterol content will be greatly reduced.

When eating pork, it's best to match with legume food, because legume products contain a lot of lecithin, which can emulsify plasma, make cholesterol and fat particles smaller, suspend in plasma without deposition to vascular wall, and prevent the formation of sclerotic plaque. Pork should not be cooked after being slaughtered. It should not be soaked in hot water before eating. It is not suitable to add cold water in the process of cooking. It is not suitable to eat more fried bacon. It is not suitable to eat more pork salted with nitrate. It is not suitable to eat pig oil residue. Chemical reactions produced by high temperature cooking of pork

Chinese PinYin : Jiang Zhu Rou