1, fennel: 40g, star anise: 60g, licorice:10g, Siraitia grosvenorii: one, galangal:100g, thyme: 60g, clove:10g, nutmeg: 40g.

2. Wrap the spices in gauze and wash them with water.

3, put all the meat through the water, that is, poke the water, then wash it and put it away.

4. Find a big pot and add mineral water, tube bones, pig's trotters, marinade, salt and ginger.

5, rock sugar cold oil in the pot until it bubbles, just like the picture.

6. Then pour it into the saucepan, then add the soy sauce and soy sauce. The fire lasts about 1 hour.

7. After an hour, put the old hen down and continue to cook for an hour or two, then take the chicken out and continue to cook for an hour or so.

8. Take out everything after one hour, keep the brine and use it next time. The marinade bag can be put in the refrigerator when it is cold, and it can be boiled again next time.

Extended data

How to use the marinade:

1, all animal raw materials need to be treated with water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to a sharp decrease in brine, thus causing the dishes to taste too salty.

2, a pot of good brine, should often marinate animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason.

3. Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be separated from beef, mutton and various animals, such as fat sausage, to ensure the quality of brine and marinated dishes.

4. During use, always check the color, fragrance, saltiness of brine and whether the soup is sufficient. Once it is found that some aspects are reduced, it should be made up in time, which is what we often say.

References:

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