The recipe for seasonings used in my home is from my father's childhood and after asking to see and memorize. The old soup used in my family has been handed down for eight or nine decades. I have communicated with an old neighbor in his seventies, who also uses these seasonings and storage methods.
1. Seasoning packets of matching. Star anise (also known as Daxiang), pepper, ginger, cinnamon, cinnamon sticks, meat kou, sweet ginger, good ginger, Sha Ren, Wicker, cloves, mountain nai, grass berries, incense leaves. (Star anise is three times as much as the other seasoning flavors, or 3:1). Now there are seasoning store owners of their own with the sale of the packet added Chaotian pepper or other varieties of small chili peppers will make the marinated meat soup becomes too spicy, seriously affecting the fresh taste of marinated meat soup, is hereby clarified.
2. Seasoning package sewing. Should be made according to the number of families or stall owners of marinated meat and how much to buy the required seasoning buy back seasoning. It is best to sew medical or clean gauze bags. Because the seasoning into the pot after boiling to expand, so sewing seasoning package to leave one-third of the space, remember not to sew too tight.
3. The method and order of brining meat. Before brining meat should be in a pot of boiling water to brine pork, beef classification into the pot to cook for twenty minutes or half an hour, to go raw pork raw beef blood foam. This process is also known as "string meat".
The order of brining meat in order to first brine chicken, so as to increase the fresh flavor of the old brine soup, and then brine pork, beef. Each pot of meat brine, you have to add a certain amount of soy sauce and salt to the pot. In the process of brining meat will consume water, so each brine out of a pot to add an appropriate amount of boiling water, brine beef, you need to add a few smashed cracked open the mouth of the grass fruit, in order to facilitate the flavor.
In addition, the first pot of meat in the brine, the old brine soup and soup in the old seasoning package with the new sewing of the new seasoning package into the pot. According to the rule of thumb, there are two reasons, one is to let the old seasoning seasoning flavor continue to play "residual heat". The second is that there is still a certain amount of old broth in the old seasoning packet. Marinate the first pot of chicken or meat, you can fish up the old seasoning packet while it is still hot, drenching its packet of marinade soup, it can be thrown away, that is to say, to do a good job of seasoning packets of the old and the new alternation.
4. brine meat soup storage method. To be all the meat brining finished, first of all, we should be ready to fill the old soup altar with boiling water carefully cleaned, and then the seasoning packet and the old soup poured into the altar, after sealing it into the basement or shady platform in the shade. If you are really unsure, you can put it in the refrigerator and freeze it. Do not use unclean spoons or chopsticks to move the aged old marinated soup, if you move lightly, and then the good marinated meat soup will be bad.