1. First, put our pre-packed spice powder into a bag, and then put it into the broth to cook. The bag should not be too full, and there should be enough space for the moisture to blend with the fragrance, so as to effectively release the fragrance. Cook on low heat 1 hour or so.
2. We use this time to make the brine sugar. We use Redmi+Gardenia+rock sugar for color matching, in which rock sugar is used for sugar color. Mash the gardenia first, then add water and boil for 5 minutes.
The gardenia used is yellow gardenia, and the gardenia yellow adds sugar to color the braised pork. Redmi looks appetizing, so it shouldn't turn black, but gardenia is very strong, so it's not easy to use too much, otherwise it will affect the taste of braised pork seasoning. You can use about 7 gardenias in 30 kg of soup stock.
After 3.5 minutes, the color of gardenia is all in the water, and it is filtered out with oil silk. Later, we will boil the gardenia water to make it sugar-colored.
4. Next, color the sugar. Add 500 grams of rock sugar and proper amount of vegetable oil into the pot and stir with a spoon to accelerate the rapid melting of rock sugar. With the increase of time, the water will slowly dissipate, the color of the sugar solution will change from yellowish to crimson, and a lot of smoke will come out of the pot. At this time, carefully observe the changes of sugar solution. When the sugar solution is about to go down, add the boiled gardenia water, and pay attention to safety when adding gardenia water. Sugar liquid will overflow when it meets water, and it can be poured out with a small fire 1 minute. This is the sugar color of brine.
5. Let's start coloring the brine: add a packet of red rice (about 100g), and the amount of red rice should be appropriately added according to the color you want. If the amount of red rice is too much, the color will be too fake, so we need to add sugar color, so the color will be more rosy and beautiful. Add 500g sugar color to 30kg brine, and cook in one pot with red rice 100g.
6. Then we will season the marinated soup: the amount of salt added to 30 kg of brine is 400g g. The emphasis here is on the amount of salt. 400 grams is the minimum standard. You can add a little appropriately. Braised pork is more salty and tastes better. This is a fact. The amount of chicken powder is 200g g. Chicken powder is fresh, and we can mix it at will when we make it.