1. With brine must be boiled, the excess floating oil above the fight to remove, and then the foam clean, filtered with gauze precipitation, to keep the brine clean.

2. Preservation of old brine must be done with clean utensils and good storage conditions (environmental hygiene, temperature regulation), in order to ensure the quality of brine and brine products.

3. The temperature of the Spring Festival is gradually rising, so it is required every morning and evening must be brine boiling, placed in a fixed place does not move.

4. Summer climate is hot, brine is very susceptible to deterioration of the period, foaming, acid phenomenon occurs frequently, therefore, every day must be brine boiling twice (once in the morning, once in the afternoon, and fixed immobile)

5. Although the temperature is gradually falling in the fall. But the summer heat is not over, as the saying goes, seven mold, eight rotten, nine maggots, therefore, the brine should still be boiled at least 2 to 3 times, placed in a fixed place does not move.

6. Winter temperatures gradually decline, brine should be boiled once a day, placed in a fixed place.

7. The brine must be boiled and preserved after each brining of food. If the brine becomes too strong, chicken blood (a chicken's blood plus 1kg of water) and water must be stirred up and poured into the brine to stir up the vortex, and then boiled and filtered with gauze to remove the impurities after it has come to a standstill.

8. Often check the brine in the salty taste, and a little emotional adjustment, so as not to be too salty and too light, or aroma too heavy and too weak. The brine should be stored in the light, air, ground level, dry, not easy to collision environment for better preservation.

9. Refrigerator storage method. Refrigerator in the restaurant and home use, to bring the convenience of brine storage, the specific method is to boil the brine, filtered with gauze to remove impurities, and then boiled, static cooling, sealed with plastic wrap can be placed in the refrigerator for safekeeping.

Brine soup is a dish, the production of raw materials are mainly anise, pepper, cumin, Beijing onion, ginger and other flavors. Currently on the market brine is mainly divided into five flavors red brine, spicy brine, white brine and so on.

Brined dishes brine soup, should be diligently maintained for the next use. The more times the brine soup is used, the longer it is kept, the better the quality and the more beautiful the flavor, which is the reason why the "century-old brine" is so popular.

Perfect storage of brine, in order to ensure that the brine soup is not bad for a long time, the quality will not be affected, so it should pay attention to the custody and storage of brine soup, storage of brine soup, avoid using iron barrels and wooden utensils, and should be used to earthenware containers, because the pottery body thicker, to avoid the impact of external heat, iron is easy to rust, wood has a foreign odor, if the use of ceramic is inconvenient can be used in lieu of stainless steel, brine soup has a layer of floating oil, to play a role in a certain degree, the brine soup. Floating oil, brine soup play a protective role, but things are twofold, floating oil more brine soup will also play a destructive role.

Therefore, the proper handling of the oil slick is also a key in the management. Practice has proved that the amount of floating oil should be appropriate, neither more nor less, so the floating oil to brine soup above a thin layer is appropriate. If there is no floating oil, the flavor is easy to evaporate, brine soup is easy to bad, brine is not easy to maintain a constant temperature in the pot, if the floating oil is too much, the brine is not easy to dissipate the heat of the juice cooling, hot air smothered inside the brine stinks, bubbles, and long also prone to mold and mildew.