Every time you marinate something, you must skim off the floating oil and foam, and clean up the residue in the old soup. If you don't clean it up, it will affect the color and taste of the next time, and it is easy to paste the bottom when you heat the old soup. Remember. Boil once a day in other seasons except in winter or every other day for disinfection 1 time. If you use it every day, just put it in the soup bucket. If you don't use it for a few days, you must put it in the refrigerator. If you don't use it for a long time, you should put it in the refrigerator for 4-5 days.

If conditions permit, it is best to boil brine every day. Once in winter, it should be boiled in the morning and evening in other seasons. Another thing to note is that it is best to keep it in a fixed place, without stirring or adding raw water. It is quite different from the traditional method, and it can be said that it is almost a world of difference, because the traditional salted duck is made by heavy brine removal, that is, wet curing, without retaining the brine of the salted duck, and the brine in the last step of the traditional salted duck is disposable.

This has been mentioned more than once before. The amount of star anise, fennel, fragrant leaves, cloves and white button brine is not fixed, so it must be matched, that is to say, the proportion must be appropriate. This is the first principle to be observed to ensure the positive color of brine and the mellow taste of brine. Brine can not only be reused, but also become more expensive as it gets older, but it should be recycled. It must be heated later every day, otherwise it will burn, and if the taste is salty, add appropriate water, and if it is less, of course, adjust it back.

Ingredients of brine: star anise, fennel, fragrant leaves, cloves, white buttons, tsaoko, etc. Of course, the specific proportions are secret recipes, which are generally not disclosed. Bittern can be divided into oil bittern and water bittern. Oil bittern is to put spices into vegetable oil, heat it slowly, marinate the effective ingredients in it, and then take it out and soak it in cold bittern oil for more than an hour. It is characterized by ruddy and bright color and moderate spicy taste. It is more fragrant than brine. Water bittern is to boil spices in water to make them fragrant, and then marinate the ingredients.