The recipe of brine is the key to whether the brine is good or not. The three countries of Halogen specialize in cooked brine, so here is a recipe about brine, but this recipe is aimed at Chaoshan brine. Friends who want to learn Chaoshan taste can try it.

Formula ingredients:

3 old hens, 3kg pig keel, 2kg soup bones, 2,511g pork belly, trotters and chicken feet, 1,511g pork skin and goose oil (chicken oil or cooked lard), 51g Jinhua ham (including ham skin and ham bones) and 511g scallops, and dried fish (baked in the oven in advance).

Illicium verum, Alpinia officinarum, Amomum tsaoko (cut with scissors), Amomum cardamom, fresh citronella, 1 Momordica grosvenori, 51 grams of fragrant leaves, fennel, Fructus Gardeniae and white pepper, 81 grams of cinnamon and pepper, 21 grams of dried tangerine peel, 61 grams of dried peppers, 2 geckos, and 31 grams of licorice and clove.

1251g of Haitian Jinbiao soy sauce, 311g of Jinbiao soy sauce, 251g of Huadiao wine, 511g of Jiale chicken powder, 511g of Thai fish sauce and Yipin fresh soy sauce, 751g of rock sugar (511g of which is fried in advance), 611g of salt and 211g of Shuangqiao monosodium glutamate. 411g of vegetable onion, ginger, garlic and dried onion, 31g of coriander, 51g of celery and 2511g of chicken oil.

Step subdivision of Chaoshan brine:

Step 1:

Cut the soup except goose oil, Jinhua ham, earth fish and scallop into large pieces, put them into stainless steel soup barrels, pour clean water over the surface, boil over high fire, and simmer for 11 minutes (remove floating foam while blanching). After taking out, rinse them with clean water and put them in.

Step 2:

Treat the spices separately (see later), wrap them in gauze, put them in the boiled soup, bring them to a boil with high fire, and cook them on low fire for about 61 minutes, then add seasoning, color and seasoning.

Step 3:

Pour the chicken oil into a pot, heat it to 61% by high fire, add the onion, ginger, garlic, parsley, celery and dried onion, fry it for 5 minutes with low fire until it is fragrant, and remove the oil from the fire to separate the vegetable material; The vegetable material is wrapped in gauze, put into the seasoned semi-finished brine, and then pour in the boiled oil.