Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce cooked with various spices. The materials mainly include Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, ginger, onion, light soy sauce, dark soy sauce, crystal sugar, etc. It can be made by cooking for several hours. Many restaurants in Hong Kong will reuse brine, because it is generally believed that the longer the brine is cooked, the more delicious it will be.

Brine has a wide range of uses, whether it is all kinds of meat, eggs or tofu, it can be cooked with brine. In recent years, a kind of Swiss chicken wings has appeared in Hong Kong, and its Swiss juice is actually just a sweeter brine.

ingredients and methods:

ingredients: Sichuan pepper, star anise, clove, tsaoko, licorice and cinnamon ***3/4 cups.

practice: bittern and galangal powder are put in the same cloth bag. Add eight cups of water and bring to a boil, and simmer for one and a half to two hours

2. Ingredients: star anise (two tablets), fennel, pepper (two teaspoons each), licorice (six tablets), cinnamon (one tablet), Amomum tsaoko (one) and dried tangerine peel (1/4)

Practice: Brine materials are carried in cloth bags.

3. Ingredients: pork, pork bone, fermented soybean with old mold, cinnamon, dried tangerine peel, licorice, fennel, star anise and Siraitia grosvenorii.

practice: add water and boil for one hour.

4. ingredients: soy sauce essence, star anise, cinnamon and tsaoko each 51g, galangal, pepper and clove each 21g, licorice root 51g and boiled water 51g.

practice: first, put soy sauce, cooking wine, rock sugar, refined salt and monosodium glutamate in a earthen pot and put it on slow fire, and cook for about 1 hour. Spices and herbs must always be soaked in pots. After brine is made, it is best to use it every other day.

5. ingredients: Sichuan pepper 111g, star anise 151g, cinnamon 111g, clove 51g, red rice 51g, licorice 51g, fat 511g, soy sauce 1511mg, fish sauce 511g, crystal sugar 151g, refined salt 511g, southern ginger 251g, green garlic 251g, fried garlic. Slice 511 grams of fat, fry lard and discard the residue. Take stainless steel pot, pour in water 12.5kg, soy sauce 1511g, soy sauce 1511g, fish sauce 511g, crystal sugar 151g, refined salt 511g, after boiling with high fire, add lard, Nanjiang 251g, green garlic 251g, fried garlic 151g, coriander 251g and Shao. The longer the brine is stored, the more fragrant it will be.

storage method: it needs to be boiled once every morning and evening, and the "medicine bag" usually flashes every five days. According to the consumption loss, soy sauce, soy sauce, salt, sugar and wine should be added in proportion every day. After marinating every day, Nanjiang, garlic, green garlic and coriander should be picked up and removed. No moisture can be mixed in to prevent deterioration. (This is the bittern recipe for making Chaoshan braised goose)

6. Ingredients: old chicken, soup bone, longan, soy sauce, soy sauce, crystal sugar, brown sugar, fish sauce, salt, Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel, tsaoko, etc.

Practice:

(1) Cook thick soup with old chicken, soup bone and longan.

(2) Pour the boiled soup into a bucket, add a little light soy sauce, dark soy sauce, crystal sugar and brown sugar, and drop a little fish sauce to make the soup light brown, add salt to make it slightly salty, and add Nanjiang, star anise, cinnamon, clove, dried tangerine peel, Sichuan pepper, coriander seed, fennel and tsaoko.

(3) Boil the soup and pour in the sesame oil.

7. Spices: 61g of star anise, 51g of cinnamon, 45g of hay, 51g of dried tangerine peel, 211g of fresh ginger, 75g of citronella, 1 pair of gecko, 11g of clove, 31g of Amomum tsaoko, 35g of fennel, 25g of pepper, 31g of American ginseng, 15g of codonopsis pilosula, and shell of Yin and Yang [

Soup: 2 old hens, 1 old crows, 3,111 grams of pig bone, 311 grams of longan [with shell], 511 grams of melted lard, 311 grams of celery, 51 grams of coriander, 75 grams of green pepper and 75 grams of red pepper.

seasoning: 251g of refined salt, 1511g of soy sauce, 511g of soy sauce, 151g of sugar color, 211g of cooking wine, 51g of fish sauce, 111g of rock sugar, 75g of monosodium glutamate and 25g of chicken essence.

Method of making:

(1) The old hen and the old crow are cleaned [chicken and duck offal are used for other purposes], and the bonzi bones are broken, and put into the soup pot together, and then the broken longan is added with water for about 21kg: after boiling with strong fire, the floating foam is skimmed, and the original soup is boiled with medium fire, and the old hen, duck and bonzi bones are taken out for later use.

(2) Pour the original soup into a bittern pot, and then wrap the star anise, cinnamon, hay, dried tangerine peel, cuttlefish, clove, tsaoko, fennel, pepper, American ginseng, codonopsis pilosula, scallop, medlar, etc. into a spice bag with gauze, put it into the bittern pot, and then add fresh galangal, citronella, broken Siraitia grosvenorii and red dates.

(3) First, clean the raw materials to be marinated, after preliminary treatment, put them into a brine pot, and then cut celery, coriander, green pepper, seeds and diced, put them into a frying pan together with melted lard, stir-fry them, pour them into the brine pot, then set the brine pot on fire and marinate the raw materials in the pot directly. (This recipe is so refined and complicated.)

Let's stop here first, and make it up later.

8. Raw materials: 411g of dried pepper, 51g of ginger, 71g of onion, 21g of star anise, 8g of cinnamon, 11g of fennel, 11g of Amomum tsaoko, 11g of pepper, 5g of clove, 8g of Amomum villosum, 12g of cardamom and 5g of grass. Monascus rice is boiled well with water of 1211g, and the residue is drained to keep juice for later use.

(2) The clean pot is lit, and the oil is put in to heat to 31%, then the dried chili festival, the drained spices and onion ginger are slightly fried, then the fresh soup and the boiled red rice water are added, and then the refined salt and monosodium glutamate are added to boil, and then the simmer is changed to low heat for 2 hours until the fragrance and spicy taste escape, thus obtaining the marinade. (Formula of Braised Duck Neck)