The key link in the preparation and processing of marinated soup is the preparation of marinated juice. 1. Preparation of red marinade: The main seasonings are soy sauce, salt, rock sugar, cooking wine, onion and ginger. The main spices are star anise, cinnamon, fennel, clove, pepper, angelica dahurica, cardamom, fragrant fruit, Amomum villosum and fragrant leaves, which are wrapped in gauze in advance. Add auxiliary materials: the first one. When the soup is thick, take out the chicken, meat residue and spice bag and remove impurities, which can be seasoned and colored with red sauce or salt. In some places, monascus is used to extract color or directly use monascus to color. Second, the preparation of white gravy: the preparation method of white gravy is the same as that of red gravy, but the following points should be mastered: 50000.605 2. The amount of spices should be reduced accordingly. White halogen products have been short of food. Reducing the amount of spices can not only highlight the fragrance and flavor of white brine, but also make the original flavor of raw materials not be covered, and also avoid the pollution of soup color caused by too many dishes in the afternoon; 3. Sweetening should be minimized. The sweet flavoring used in white brine is mainly to buffer the bitterness of some spices and help the raw materials to be fresh; 4. It is best to marinate certain raw materials with white salt water, which can make the flavor of finished products more pure. The more times the marinade is used, the better the quality and taste. This is because there are more and more umami substances in gravy, especially red gravy. Different raw materials are marinated in the same marinade pot with complementary tastes, which makes the marinade have a unique flavor. Marinated soup conditioning: it is to adjust a pot of finished marinated soup to the best state. In the process of adjustment, it mainly focuses on "color, fragrance and taste", because the quality of the marinated soup directly determines the quality of the product. "Color" is every feeling people have about products. No matter what products are pickled, the color of marinated soup is generally changed between "light yellow" and "deep red". After the pot-stewed vegetables are cold, the color is darker than when they are hot. If it is "cold soup", the color of the soup will be slightly lighter after boiling, which is the natural oxidation process of halogen products. Now, if you want to pickle a pot of vegetables and the soup is a little lighter, there are several ways. Second, add pigment, according to the needs of the product, add various natural pigments and seasonings such as monascus red, amaranth yellow, soy sauce, etc. , and the right amount of color, so that the soup color reaches the ideal state; Third, the color matching in the process of marinating, this method is mainly used when the existing marinated soup and the ideal color difference are not very large. In fact, this is a change of the "heating" method, that is, in halogen products, after boiling the marinated soup with heat energy, the water in the soup will evaporate quickly and the marinated color will become thicker. This method is to adjust the color of soup in the process of marinating, which has two advantages compared with heating method. Second, when the soup is heated by fire, the pickled raw materials are also heated at the same time, which speeds up the curing time of raw materials and shortens the operation time. However, there is a limitation in using this method, that is, the raw materials should be heated continuously with fierce fire, and some products cannot use this heat. Such as chicken feet, chicken wings, duck feet and so on. The first disadvantage is that it will destroy the appearance of the product and affect the appearance. Second, it will make the raw materials mature too fast. Continuous fierce fire will obviously shorten the marinating time and reduce the permeability of fragrance to a certain extent, so the performance of raw materials should be considered when using this method. On the contrary, what if the color of the pot is slightly darker? There are two main methods; First, add clear water to dilute the color, and then add appropriate amount of water to dilute the color. This method is generally not used when it can be used, because the older the pickled soup, the more fragrant it will be, and the salty and sweet taste of the soup will be diluted after adding water. This method is often used when there is not enough bittern soup to increase bittern soup. After adding water, it is generally necessary to supplement seasonings and spices to make the soup reach the best state. The second is to adjust when marinating raw materials, that is. Turn to low fire to "stew" the raw materials until they are cooked thoroughly, because the raw materials lose a lot of water in the process of marinating, but in the state of low fire, little water volatilizes, and all the unvaporized water remains in the pot, thus making the soup light. If the color of the soup is only slightly darker, this method can be applied to most raw materials. If the color difference is too large, you can use some raw materials that can't be cured or are difficult to color, such as strips. If the color of soup is deep red, when the color we want is bright red, we can pickle the products that need deep red first. Using appropriate "stewing" method, the raw materials can be successfully colored, and the color of soup becomes pale. This marinating method should not only pay attention to the performance of raw materials, but also pay attention to the change of taste. When "continuous fire" and "slow stew" are used, the soup will become less or more, and the change of soup is the amount of water volatilization. The amount of water volatilization will affect the aroma and taste of the soup, so the amount of raw materials should be appropriately increased or decreased in the ingredients to ensure the stability of the soup. "Fragrance" refers to the unique fragrance produced by anise, cinnamon, clove, angelica, fragrant fruit, Amomum tsaoko, cardamom, pepper, licorice and angelica dahurica in the process of repeated marinating production. So that the product achieves a new attractive fragrance and stimulates people's appetite. When the fragrance is not strong enough, we can feel whether the fragrance is bad according to the sense of smell and make appropriate adjustments. "Taste" refers to the salty sweetness in the marinated soup, which is mainly salty and spicy, with a slightly sweet aftertaste. In the curing process, if the flavor is not enough, it can be supplemented appropriately. In fact, in pickled soup,