The key to whether the braised vegetables are delicious or not depends on the quality of the brine formula. Lu Sanguo specializes in braised vegetables and cooked food. Here I will share an article about the brine recipe, but this recipe is for Chaoshan brine. Friends who want to learn Chaoshan taste can give it a try.

Ingredients:

3 old hens, 3 kilograms of pork keels, 2 kilograms of soup bones, 2500 grams each of pork belly, pig trotters, and chicken feet, pork skin, goose fat (chicken oil or cooked lard), 1500 grams each of Jinhua ham (including ham skin and ham bone), 500 grams each of scallops, and 4 dried earth fish (roasted in the oven in advance until golden in color).

100 grams each of star anise, sand ginger, grass fruit (cut with scissors), white cardamom, fresh lemongrass, 1 Luo Han Guo, 50 each of bay leaf, cumin, yellow gardenia, and white peppercorns grams, 80 grams each of cinnamon and pepper, 20 grams of tangerine peel, 60 grams of dried chili, 2 geckos, 30 grams each of licorice and cloves, and 500 grams of fresh galangal.

1250 grams of Haitian Gold Label King Light Soy Sauce, 300 grams of Gold Label Dark Soy Sauce, 250 grams of Huadiao Wine, 500 grams each of Knorr Chicken Noodles, Thai Fish Sauce, and Yipin Fresh Soy Sauce, and 750 grams of rock sugar (500 grams of which are prepared in advance Stir-fry until sugar color), 600g salt, 200g Shuangqiao MSG. Vegetables: 400 grams each of onions, ginger, garlic, and dried shallots, 30 grams of coriander, 50 grams of celery, and 2,500 grams of chicken fat.

The steps of Chaoshan brine are broken down:

Step 1:

Chop the soup ingredients except goose fat, Jinhua ham, earth fish and scallops into large pieces , put it into a stainless steel soup bucket, pour water to cover the surface, bring to a boil over high heat, blanch over medium heat for 10 minutes (boil the water while beating off the foam), take it out, rinse it slightly with clean water, put it into a large bucket, and add water 45 kilograms and unprocessed soup stock, bring to a boil over high heat, simmer over low heat for about 6 hours, and filter out 35 kilograms of soup.

Step 2:

Separately process the spices (see below for processing methods), wrap them in gauze, put them into the cooked soup, bring to a boil over high heat, then reduce to low heat Cook for about 60 minutes, then add seasonings, adjust color and seasoning.

Step 3:

Pour the chicken oil into the pot, heat it up to 60% heat, add onions, ginger, garlic, coriander, celery, and dried shallots, and fry over low heat. Wait for 5 minutes until fragrant, remove from the heat, separate the fat and vegetable ingredients; wrap the vegetable ingredients with gauze, put them into the seasoned semi-finished brine, and then pour in the boiled fat.