Illicium verum: 150g-200g Amomum Tsaoko: 150g Kaempferia: 100g Cinnamon: 100g Fennel: 1 50g Lilac: 50g Amomum villosum: 100g Fragrant. 00g citronella 50g licorice: 50g Siraitia grosvenorii: 2 Zanthoxylum bungeanum: 100g dried chilli: 200g onion ginger: 250g old hen. Old duck: one bonzi bone: 5kg salt monosodium glutamate chicken cooking wine: right amount.
Production process:
1 wash and break the bonzi bone, wash and cut the chicken and duck into pieces, and blanch them.
Put it in about 50 kg of clean water and boil it with strong fire until it turns white.
(about 4 hours), the soup is the soup after the dregs are removed.
2 Stir-fry the sugar color with rock sugar (about 4 kg) (it can be tender).
3 Pack the spices with a sandbag (Amomum tsaoko, Amomum villosum and Siraitia grosvenorii are smashed; Cut the citronella short
), onion and ginger are wrapped in a bag.
4. Put about 50 kg of soup stock and spice bag together in a barrel, boil and season (salt, monosodium glutamate, chicken essence, cooking wine, sugar color). The taste is slightly more important, and it can be boiled for two hours to form brine.
note:
1 When marinating things, boil the brine before putting it in, then turn off the fire after boiling (bubbles appear on the surface of the brine) and marinate.
Maturity should be original
Depending on the material.
2 marinate plant raw materials (bean products, peanuts, etc.), and the ones with heavy fishy smell (large intestine, pork belly) should be marinated separately, and the brine should be marinated once.
Sexual use.
Because plant raw materials are easy to make brine bubble and sour.
Boil the brine after use on the same day, and don't stir it after boiling. The bittern is more fragrant and the taste is fresher.
It is best not to put soy sauce in brine, otherwise it will turn black.
5 The onion and ginger must be taken out after each bittern, otherwise the bittern will go bad easily.
It is best to put a layer of bittern oil on the finished product to keep the color of the finished product.
It is best to marinate the raw materials of halogen braking properties before blanching them.
And then marinate in brine.
It is best to marinate more products when marinating for the first time.
9 when keeping brine:
A: Boil the brine every day in hot weather.
The bottom of brine container should be ventilated.
B: Always filter impurities in brine, and the oil on the surface of brine should not be too thick (it is best to clean it).
C: If it is not used for a long time, it needs to be stored in cold storage.
10 Precautions are very important and can't be ignored, remember!
question closely
Thank you