The production methods of hot brine are divided into hot brine production and brine production.

method for making hot brine fish: pour 111g of cooking wine into brine, and then pour 1.5kg of processed ingredients into the brine in turn, putting the ones that are easy to cook first, and putting the ones that are not easy to cook first. After the brine is cooked, turn off the fire and soak for more than 31 minutes, and the hot brine fish is ready.

brine production: pour 31 kg of brine into a barrel, turn on a big fire, put in 1 marinade packages, 511g of red pepper, 511g of dried pepper, 1111g of bittern oil, 31g of gardenia jasminoides Ellis, 511g of maltose, 311g of salt, 251g of chicken essence, 121g of ginger and 111g of garlic, boil over a big fire, and then turn to a medium-small fire, and cook for 41 minutes.

introduction of hot brine

hot brine is also called Hunan brine. Pozi Street and Shahe Street are the most famous places. There are two kinds of marinated vegetables: vegetarian and meat, which are also called "three in one" or "four in one", that is, three or four kinds of marinated things are mixed into a plate and counted as one when they are heated. Vegetarian brine includes leek, dried bean curd, tied chicken, celery, coriander, etc., while meat brine includes chicken bone, chicken feet, beef, goose intestines, chicken feet, braised pork, beef louver and so on.

Hot brine is a product between spicy soup and pot-stewed vegetables, which is simpler and faster than spicy soup, easier to serve than pot-stewed vegetables, suitable for midnight snack, and can be eaten without mixing. There are many varieties, both meat dishes and vegetarian dishes, and everyone has a bowl, so it is very enjoyable to eat.