돼지수육 맛있게 만드는 비법

<IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_21%3F1199201002.jpg" width=700 vspace=5 border=0> 돼지고기 수육 맛있게 만드는 방법과 재료 소개드립니다.^^ 돼지고기 삼겹이나 목등심부위 덩어리로 1근 (600g.) 청주(소주)1잔. 마늘 6쪽. 생강 30g. 월계수 잎 2~3장. 계피 조금. 통후추 6~7알 정도. 굵은 대파 1대. 건 고추 1개. 양파 1개. 된장 2스푼. 새우젓(육젓 약간). 커피  1 큰스푼. 배 1/2개.(흑 설탕 2스푼) 황기 약간. 물 10컵~12컵 정도 넉넉하게 준비. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_23%3F1199201002.jpg" width=700 vspace=5 border=0> 배1/2. 양파 1개. 대파 1대. 건고추 1개 <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_36%3F1199201002.jpg" width=700 vspace=5 border=0> 월계수잎 2장. 생강(생.건 무관) 황기.(감초도 좋아염) <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_42%3F1199201002.jpg" width=700 vspace=5 border=0> * 작게 자른 통계피 두가닥 정도만 넣어 주어주면 돼지고기 잡냄새 제거가 되고 드실 때면 향이 넘 좋습니다.* <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_27%3F1199201002.jpg" width=700 vspace=5 border=0> 돼지고기 삽겹 덩어리 1근 (600g)이나 목등심 부위 1근. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_22%3F1199201002.jpg" width=700 vspace=5 border=0> <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_37%3F1199201002.jpg" width=700 vspace=5 border=0> 된장 2스푼. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_40%3F1199201002.jpg" width=700 vspace=5 border=0> 통후추 (알후추) 마트에서는 팔지 않음. 건어물 가게에서 구입./ 6~7알 정도만 준비. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_33%3F1199201002.jpg" width=700 vspace=5 border=0> 커피는  1 큰스푼. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_28%3F1199201002.jpg" width=700 vspace=5 border=0> 흑설탕이나 황설탕 큰스푼 1수저 (고기를 연하게 해주고 흑설탕을 넣은 경우 색깔이 진해져서 이쁘게 물듬) <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_25%3F1199201002.jpg" width=700 vspace=5 border=0> 솥에 물을 10컵~12컵 정도 넉넉하게 끓인다. 물이 끓기 시작하면 된장 2스푼 풀어 넣고, 월계수 잎, 계피 조금. 통 마늘, 생강 반으로 자른 것, 통후추 6알 정도.황기 건 고추 1개, 배 1/2개. 대파 1개 커피 큰 1스푼.솥에 넣는다. 깨끗이 씻어 반으로 잘라 놓은 삼겹살이나 목등심 부위 덩어리도 함께 넣는다 * 고기는 끓는 물에 넣어야 고기 표면에 막이 형성이 되어 고기의 맛있는 육즙이 빠져 나가지 않아 고기가 훨씬 맛있게 된다. * 된장을 풀어 넣으면 돼지고기 특유의 잡냄새가 제거가 되고 고기가 훨씬 담백하고 구수함이 더해진다. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_38%3F1199201002.jpg" width=700 vspace=5 border=0> 처음엔 강 불에서 끓이다가 끓기 시작하면 중불에서 1시간 정도 끓인다. *센물에서 계속 끓이면 고기가 질겨집니다.* 젓가락으로 돼지고기 덩어리를 찔러 보아 핏물이 나오지 않으면 익은 것이다. 마지막으로 푸르르 끓임서 소주(정종)1잔을 부어준다. 돼지고기 누린내 제거 말끔해지기 때문입니다. 돼지고기 수육 할 때 솥뚜껑을 열고 끓여야 돼지고기 누린내가 날아갑니다. 닫고 끓이면 돼지고기 누린내가 고기에 스며듭니다. 처음부터 끝까지 뚜껑을 열고 끓이면 고기가 잘 익지 않으니까 중간 중간에 끓어 오를 때만 열어 주어도 되어염. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_26%3F1199201002.jpg" width=700 vspace=5 border=0> 청주(소주 1잔) 넣음 잡냄새 완전 제거. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_34%3F1199201002.jpg" width=700 vspace=5 border=0> *돼지고기가 끓으면 1시간 정도 육수에 담가 놓아야 질기지 않고 씹는 질감이 좋아집니다. 1시간 이상 담가 놓으면 또 맛이 없게 질겨집니다. <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_35%3F1199201002.jpg" width=700 vspace=5 border=0> <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_30%3F1199201002.jpg" width=700 vspace=5 border=0> *돼지고기 썰 때는 고기결과 반대 방향으로 따뜻할 때 도톰하게 썰어서 막 버무린 부추랑 곁들여서 내놓으면 좋아염. 곰삭은 묵은 김치나 김장 김치에 보쌈해서 드심 하늘을 나는 기분이라고나 할까...^^ 양념한 새우젓(살집이 많은 곰삭은 육젓)도 곁들이고..... <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_41%3F1199201002.jpg" width=700 vspace=5 border=0> <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_32%3F1199201002.jpg" width=700 vspace=5 border=0> <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_29%3F1199201002.jpg" width=700 vspace=5 border=0> <IMG hspace=5 src="https://img1.daumcdn.net/relay/cafe/original/?fname=http%3A%2F%2Fkr.img.blog.yahoo.com%2Fybi%2F1%2Ff2%2Faf%2Fthebluebird777%2Ffolder%2F40%2Fimg_40_127990_24%3F1199201002.jpg" width=700 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