Braised pork in the water, this traditional delicacy, is loved by diners for its unique taste and rich flavor. However, pig water often has a strong fishy smell and peculiar smell, and improper handling will greatly affect the taste of the final product.
Luckily, through the clever use of five spices – cloves, kaempfera, cumin, liquorice and cinnamon – they can not only relieve the unpleasant flavours in the ingredients, but also add a unique aroma to the marinated food, making it even more enticing.
Clove: A strong man who removes the smell and adds fragrance
Cloves play an important role in the marinated pigs when they are put into the water. The aroma is rich and persistent, with a unique spicy flavor that quickly enters the ingredients and dispels fishy and odors that are difficult to remove. In the marinating process, cloves can not only increase the fragrance, but also effectively remove the fishy smell in the pig water, making the marinated products more delicious and delicious.
Yamanafer: Remove the smell and enhance the taste
Kaempfera, as a commonly used spice, also has the effect of removing the smell and increasing the fragrance. When marinated pork is put into the water, the kaempfera can be a good way to relieve the strange smell of the ingredients and add aroma at the same time. Its aroma is mellow and sweet, which can blend well with the pig water and enhance the taste of the whole dish. Therefore, when the marinated pig is launched, an appropriate amount of kaempfera can make the marinated products more delicious and mellow.
Cumin: Enhances fragrance and improves taste
Cumin, as one of the important spices in brine, also plays a role in the water of marinated pigs. Cumin has a strong aroma that brings a unique aroma to the ingredients in the brine and makes the food more appealing. At the same time, cumin can also improve the taste of the ingredients, making the marinated pig water more tender and richer. Therefore, when marinating pigs into the water, adding an appropriate amount of cumin can add a unique aroma to the marinated products and make them more delicious and delicious.
Licorice: Harmonizes flavors and adds layering
Licorice, as a common Chinese herb in the market, also plays an important role in marinating pigs. Licorice can not only neutralize other spices in the brine and the fishy smell of the meat itself, but also increase the taste and aroma of the braised meat, making the braised products more delicious and delicious. In addition, the flavor of licorice can also add layers to the braised meat, making the flavor richer. Therefore, adding licorice in an appropriate amount when marinated pigs are put into the water can improve the overall quality of marinated products and make them more attractive.
Cinnamon bark: Fishy and greasy, fragrant and delicious
Cinnamon is one of the indispensable spices when marinating pigs. Cinnamon can not only remove the smell and relieve greasyness, make meat dishes more aromatic and delicious, but also increase appetite. When the marinated pig is put into the water, the cinnamon can quickly enter the inside of the ingredients, dissipating the fishy smell and peculiar smell one by one, and adding a unique aroma. In addition, cinnamon bark can also work together with other spices to form a unique brine flavor, making marinated products more delicious and delicious.
To sum up, the five spices of cloves, kaempfera, cumin, licorice, and cinnamon each play a unique role and charm when marinating pigs. They complement and interact with each other to form the unforgettable delicacy of braised pig water. In the marinating process, we need to carefully select each spice and master their dosage and matching method in order to make a braised pig water with good color and flavor. Let's blend these amazing spices together! Let the braised pig water become a delicacy on our table!