Brine has medicinal taste. Usually, these odors will gradually disappear after marinating animal food for several times. If the bittern is still too strong or bitter after being used several times, it can only be re-formulated. If the amount of spices is too much, it will also make the brine taste medicinal and bitter.

Generally, the medicinal or bitter taste in brine is too strong, which is mostly caused by unreasonable formula or excessive amount of spices, and improper treatment before the spices are put into the brine pot. If the formula is unreasonable, then according to the characteristics of spices, adjust the proportion of each spice in the formula.

Extended information:

All animal raw materials need to be treated with water before being marinated, otherwise, after the raw materials are directly put into the pot, the brine will be sharply reduced, resulting in the salty taste of the dishes. A pot of good brine should always be marinated with animal raw materials with strong flavor, so as to increase the fresh flavor of brine. There is a jargon called "the older the brine, the better", which is the reason.

Pork, chicken, duck, goose and rabbit, which are fresh and fragrant, should be "drained" with cattle, mutton and various animals, such as fat sausages, and the raw materials should be separated with brine to ensure the quality of brine and marinated dishes.

During use, always check the color, fragrance, salinity and soup adequacy of brine, and make up for it in time if it is found to be reduced.

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