Formula and manufacturing method of marinated duck neck \x0d\ Raw materials: \x0d\ bagged chilled duck neck 5000g, dried pepper 400g, ginger 100g, onion 120g, star anise 20g, Anemarrhena asphodeloides 10g, cinnamon 8g and fennel 10g. Monosodium glutamate 15g, nitrate 1g, Redmi 50g, cooking wine 10g, fresh soup 5000g and refined oil 2000g. \x0d\\x0d\ Method: \x0d\\x0d\ 1, duck neck primary processing \ x0d \ x0d \ Thaw and rinse the duck neck, then add 50g ginger, 50g onion, refined salt 100g and cooking wine. \ x0d \ x0d \ 2. Spicy gravy \ x0d \ x0d \ dried chilli is cut into sections, star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, clove, Amomum villosum, pepper, cardamom, grass row and fragrant leaves are slightly soaked in clear water and drained; Boil1200g of clean water in a pot, then remove the residue and leave the juice for later use. \ x0d \ x0d \ Clean the pan, add refined oil, heat it to 30%, add dried chili, spices, ginger and onion, stir-fry slightly, add fresh soup and Redmi water, add refined salt and monosodium glutamate, and cook for 2 hours with low fire until the spicy taste and fragrance escape, thus obtaining the spicy marinade. \x0d\\x0d\3。 Marinating \ x0d \ x0d \ Put the preliminarily treated duck neck into the boiling spicy marinade, marinate it for 10 minute on medium fire, then turn off the fire, let the duck neck continue to soak in the spicy marinade for 20 minutes, then take it out and cool it, and then cut it into pieces to eat. \x0d\\x0d\ Features: spicy and rich, fresh and delicious \x0d\\x0d\ Essentials: \x0d\\x0d\ 1. It is best to peel the duck neck with a cold bag. Be sure to marinate the boiled water before marinating, otherwise the taste will be too strong. Adding nitrate will make the color light red and the flavor better. Don't add too much So as not to cause harm to the human body. \x0d\\x0d\2。 Dried millet pepper is the best choice for dried pepper, because it is bright red and spicy. Keep the pepper seeds after cutting the pepper, because the pepper seeds can also increase the flavor of the marinade. When frying dried peppers, it is advisable to replay the refined oil and fry it slightly (avoid frying until it is spicy). After adding fresh soup and cooking, its "thick and spicy" flavor can be highlighted. \x0d\\x0d\3。 Braised duck neck shops all claim to have used dozens of seasonings. In fact, the variety and quantity of spices are not large, and eight or nine kinds are enough. The key is to master the dosage ratio, so that the spice can achieve the effect of harmonious taste and present a nonchalant fragrance. \x0d\\x0d\4。 The bones of duck neck are also spicy, but it is not difficult. After the duck neck is soaked in water, the spinal cord in the spinal canal matures and contracts, exposing small holes. When marinating, the spicy oil juice enters the hole, and the bones are naturally spicy. After the brine is cooked, continue to soak it to taste. \x0d\x0d\ brine formula (I) \x0d\ Liuchu brine \ x0d \ Ingredients: a. 50g star anise, 50g cardamom, 50g licorice, 50g galangal, 0/5g pepper 10g fennel, 25g citronella. 2 geckos, 50g rapeseed, angelica dahurica 10g, Eucommia ulmoides 10g, Nanjiang 10g, Alpinia officinarum 10g, Amomum villosum 10g and Cinnamomum cassia 10g. B 3000 grams of old hen, 3000 grams of Jinhua ham, 250 grams of scallops, tenderloin 10 kg, ribs 10 kg. C.60 Jin of clear water. D onion 750g, southern ginger 400g, garlic150g. E. salad oil 1500g. F Guangzhou rice wine 800g, Huadiao wine 1000g, rock sugar 1000g, Haitian Jinbiao soy sauce 1500mg, Meijia fresh soy sauce 170g, fish sauce 300g, soy sauce 500g, oyster sauce 250g and monosodium glutamate 65433. \x0d\ Preparation: 1 and A are wrapped in gauze, boiled in boiling water for 10 minutes, and taken out for later use; Except scallop, all the other raw materials in material B are boiled in boiling water for 20 minutes, then taken out and washed for later use. 2. Put the material C into a stainless steel barrel, soak the material B and scallop in water and put them into a low-heat pot 12 hours, take out the material B, filter the original soup, put it back into the stainless steel barrel, put the material A into a low-heat pot for 2 hours, and put the material F into a low-heat pot for 30 minutes. 3. Wash the material D, cut it into thick pieces, put it in salad oil that is burned to 60% heat, and soak it for 5 minutes until it is fragrant. After taking out the material D, pour the salad oil into the soup and mix well. \x0d\ Features: salty and slightly sweet, with bright red color. \x0d\ Scope of application: it can be used to pickle cattle, pigs, beef, rabbits, etc. \x0d\ Chu King Brine \x0d\ Ingredients: a. 50g star anise, 20g pepper, 30g fragrant leaves, 25g dried tangerine peel, 30g tsaoko, 0/0g clove 15g licorice, 3 Siraitia grosvenorii, 25g galangal, 25g cardamom and 25g nutmeg. B 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper100g of red pepper100g, 600g of whole parsley and 25g of dried shredded pepper. C crystal sugar 1000g, white soy sauce 500g, fish sauce 150g, Shanxi mature vinegar 150g, Lee Kum Kee soy sauce 2000g, osmanthus juice 250g, Kikkoman soy sauce 300g, carved wine 500g and rose wine 150g. \ x0d \ d. 5000 grams of pig bone, old pig elbow 1500 grams, 2000 grams of old hen and 4500 grams of old duck. E. 2 packets, 2000g salad oil. \x0d\ Production: 1。 Loading material A into a material bag for later use; Put half of all the raw materials in material B into a material bag (all dried Chili shreds) for later use. 2. Add 50 kilograms of water to the soup bucket, put material D on high fire for 30 minutes, and turn to low heat. When there is13 soup left in the soup bucket, take out all the raw materials and filter the soup with a fine sieve. Remove the soup oil for later use. 3. When the salad oil is heated to 30% in the wok, stir-fry the remaining raw materials in material B for 65,438+00 minutes until the fragrance is exhausted, and knock out the raw materials to make oil. Put the oil, two wrapped bags and material C together in a soup bucket and simmer for 30 minutes, then marinate the raw materials. \x0d\ Features: bright red color and mellow taste. \x0d\ Scope of application: pigeons, pig ears, goose web, pork belly, tripe, eggs, tofu, etc. \x0d\ kitchen brine \x0d\ raw materials: a. 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of Alpinia officinarum, 20 grams of star anise, 25 grams of cinnamon, sliced hawthorn (sliced and dried fresh hawthorn), 35 grams of fragrant leaves, and 0/0 grams of licorice. B soy sauce 200g, Nestle Meiji fresh soy sauce 50g, oyster sauce 20g, rock sugar1500g, salt 750g, monosodium glutamate 350g and cooking wine 50g. C. chicken bone 1500g, pig bone 1500g, 25kg of clean water. D ginger slices 150g, raw onion 100g, coriander, celery, green pepper and onion 50g each. E. salad oil 100g. \x0d\ Production: 1。 Add salad oil into the pot, stir-fry material D for 30 minutes until it is 70% hot and fragrant, cook material C for 20 minutes, take out material D..2. Wrap material A in gauze and make a bag, put it in the soup cooked in the first step and cook it for 2 hours on low heat, take out the bag, chicken bone and pig bone with a colander, and add material B for seasoning. \x0d\ Features: bright red color, salty and slightly sweet taste. Scope of application: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat. \x0d\ plum kitchen brine \x0d\ ingredients: a. soup bone 15kg, ham bone 10kg, pig's trotters 5kg, chicken feet 3kg, old hen 3kg, chicken feet 3kg and skin 3kg. (Drainable 120kg) 50g of dried tangerine peel can be put in the hanging soup. B. scallops and dried shrimps 1000g each. C. star anise 185g, apple 185g, pepper 100g, fennel 40g, cinnamon 185g, galangal 150g, white pepper 120g, licorice 80g and dried tangerine peel 60g. D soy sauce 2400g, fish sauce 1 100g, rock sugar 3kg, rose wine 1000mg, monosodium glutamate 2000g, salt 5000mg, chicken essence 2000mg and Guangdong rice wine 500g. \ x0d \ e ① Garlic paste oil: 2 kg of onion, 3 kg of garlic paste, onion slices 1 kg. ② Vegetable bag: leek, ginger, celery, carrot, onion and ginger slices. \x0d\ making: after hanging soup A for two days, take out the broth, put B and C on low fire to make it fragrant, season D, and put E( 1)(2) to make it better \x0d\ making: bean products and things with strong smell, such as large intestine and marinated tofu, can be set up in separate brine barrels (such as white brine) \x0d\ Zhang Chu brine \x0d\ Soup: 2 old hens (weighing about 3,000g), 0 old ducks/kloc-0 (weighing about 2000g), 0 pork elbows/kloc-0 (weighing about 1 .500kg), and beef bones (. \x0d\ Spices: 0/00g of taro/kloc-,50g of vanilla, 50g of betel nut slices, 50g of long pepper, 50g of tsaoko, 75g of star anise, 30g of pepper, 0g of cinnamon/kloc-,50g of tsaoko, and 50g of clove/kloc-. \x0d\ Ingredients: green onion 1000g, ginger 500g, coriander 400g, celery 500g, peeled fresh ginger 1500g, carrot 500g, dried onion 500g, onion 300g, garlic cloves 1000g, and green pepper. \x0d\ Seasoning: south milk 500g, Thai fish sauce 1000g, Lee Kum Kee soy sauce 2500g, Lee Kum Kee oyster sauce 600g, Lee Kum Kee seafood sauce 480g, rose wine 500g, sesame oil 2000g, salad oil 500g, Shaoxing yellow rice wine 2250g, Guangdong yellow rice wine 500g, etc. \x0d\ Production: 1。 Boil old hen, old duck, elbow, pork belly and beef bone with 25 kg of water, then simmer for 5 hours to form clear soup. After taking out the raw materials, add scallion, ginger, coriander, celery, fresh ginger and gecko; Stir-fry the milk, oyster sauce and seafood sauce in another pan 10 minute, pour into the soup bucket for seasoning, then remove the onion and ginger and filter with a fine cloth to get the juice. 2. Wash the branches and put a bag separately; Simmer the rest spices in boiling water for 5 minutes, then take them out and wash them with clear water, then put them in a dry pot to dry the water, wrap them with materials and put them in a soup bucket, and then add soy sauce, rock sugar, fish sauce, yellow wine, carved wine and rose wine. 3. Put sesame oil and salad oil in the pot. When it is 60% hot, add carrots, fresh southern ginger, parsley, garlic cloves, onions, dried onions, etc. and mix with oil. After cooling, put them in a halogen bucket. 4. Cut the green pepper and garlic into small pieces, soak them in clear water for 2 minutes, squeeze out the water, put them in a container, and add some apple vinegar, rose wine and rock sugar to make brine juice and finished products. \x0d\ white salt water \x0d\ raw materials: a, 25,000g of clean water, 5,000g of pig spine, 2,000g of old hen, 5,000g of bonzi bone, 35g of licorice, fragrant leaves 10g, 20g of cinnamon, 6.5g of tsaoko, dried tangerine peel 10g, etc. C. 200g of rock sugar, 0/000g of refined salt/kloc-0, 25g of monosodium glutamate, 500g of Huadiao wine, 50g of white soy sauce, 0/0g of Yaozhu/kloc-0 \ x0d \ Production: put pig spine, old hen and bonzi bone together in a cold water pot, boil, and skim the floating powder. Take it out and put it in a stainless steel bucket. Add water and bring to a boil. Cook on low heat for 3 hours. Take out the ingredients and leave the soup. 2) Wrap the material B in gauze and put it into a clean basin for washing. After the pot is boiled, add material C into the boiling pot. \x0d\ Features: light yellow in color, salty and slightly sweet in taste. \x0d\ Usage: It is suitable for marinating pigeon, sausage head, chicken feet and chicken elbow bones \x0d\ brine formula (II) \x0d\ Guilin rice noodle brine \x0d\ Raw materials: pig's head bone and cow's bone each 4000g, Amomum tsao-ko, Cinnamomum cassia and Glycyrrhiza each 20g, star anise, citronella and Amomum villosum each 60g. 500g of old ginger, 200g of dried onion, 0/50g of Guilin bean curd/kloc-,0/00g of salt/kloc-,250g of Meiji chicken powder, 0/00g of monosodium glutamate/kloc-,200g of rock sugar, 0/000g of soy sauce/kloc-and 500g of salad oil. \x0d\ Production: 1。 Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water to boil, simmer for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well. \x0d\ Features: red sauce color and salty taste. \x0d\ Usage: It is a special brine for Guilin rice noodles, which can not be used to pickle chickens and ducks, but can pickle beef, pork, donkey meat, horse meat and internal organs. \x0d\ northern miso soup \x0d\ raw material: a salad oil 1500g. B 2500 grams of beef leg bones, 3000 grams of pig leg bones, 2000 grams of old ducks and 2500 grams of old hens. C 750 grams of sweet noodle sauce and 300 grams of rock sugar. Onion1000g, ginger 500g, Siraitia grosvenorii 3, garlic 500g, star anise, pepper, fragrant leaves, coriander, angelica dahurica, galangal and hawthorn slices 50g each, fennel, nutmeg, kaempferia kaempferia and cinnamon 75g each, poppy shell100g and clove 30g each. E 300g of cooking wine, 200g of soy sauce and 350g of light soy sauce. \x0d\ Production: 1, 500g salad oil is put into a wok, when it is heated to 50%, add broken rock sugar and stir-fry for 4 minutes, then add sweet noodle sauce and stir-fry for 2 minutes, and take it out for later use. 2. Add the remaining salad oil, stir-fry for 20 minutes at 50% heat, take it out and put it in a material bag. 3. Wash the beef leg bones, pig leg bones, old duck and old hen, cut them into pieces weighing 500g, simmer them in boiling water for 5 minutes, take them out and put them in a stainless steel barrel, add 25kg of clean water and boil them with strong fire, skim off the floating foam, add the fried materials in step 1 and step 2, cook them with low fire for 4 hours, and filter them from the fire. \x0d\ Features: purple color, salty and fresh. \x0d\ Usage: It is suitable for marinating all kinds of meat products and bean products. \x0d\ preserved white brine \x0d\ raw materials: preserved chicken, preserved meat and preserved duck each 2000g, pig bone and chicken bone each 2000g, onion and ginger each 100g, star anise 15g, tsaoko, cinnamon and pepper each/kloc-0. \x0d\ Production: 1, onion, ginger, star anise, Amomum tsaoko, cinnamon, pepper and dried chili are cleaned and wrapped with gauze and 70% spices. 2. Wash dried chicken, bacon, dried duck, pig bones and chicken bones, blanch them in boiling water for 5 minutes, skim off the floating foam, then wash them, put them in a stainless steel bucket, add 25 kilograms of clear water, cook them on low fire for 5 hours, then add spice bags, chicken essence, monosodium glutamate, pepper and white sugar to taste and filter. \x0d\ Features: light yellow color and strong bacon flavor. \x0d\ Usage: Suitable for curing various meat products. \x0d\ Brine formula (III) \x0d\ Ingredients: 250g scallion oil, 200g sesame oil, water 15kg. Carrot and celery each150g, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, onion 50g. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C Illicium verum, Cortex Cinnamomi Japonici each 15g, Fragrant Leaves, Zanthoxylum bungeanum and Fennel each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Alpinia officinarum and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis Longi each 10g, 3 Siraitia grosvenorii, 5g clove and citronella each, and Rhizoma Alpiniae. 200g of D 250 monosodium glutamate, 200g of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce. \x0d\ Preparation: Put 1 and B in boiling water for 10 min, then take it out, put it in 15 kg of clean water for boiling, then turn the heat down, continue to cook for 2 hours, and then filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook on low heat for 40 minutes until the soup overflows with spices, then add raw material D and add onion oil and sesame oil to taste. \x0d\ Features: bright red, fresh, salty, slightly sweet and slightly spicy. \x0d\ Application: chicken feet, beef, pig feet, goose wings, rabbit legs, etc. during the use of brine. It should be marinated alternately to make the brine taste better. \x0d\ Production key: Raw material C needs to be soaked and cleaned to remove impurities. When adding raw material D, be careful to flavor it, and the taste should not be biased. You shouldn't use too much citronella in the raw material C \x0d\. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. Among the large pieces of pickled beef and rabbit legs, beef and rabbit legs should be pickled with salt, monosodium glutamate and cooking wine in advance. \x0d\ flavor: spicy, salty and slightly sweet. \x0d\ Ingredients: old chicken 1500g, pork belly, Jinhua ham, elbow bone 2500g. B 250g of dried chili, 30g of Daphne odora, Radix Angelicae Dahuricae, ginger, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh ginger, geranium and licorice, 20g of dried tangerine peel, fennel and rapeseed, 65,438+00 of Amomum tsaoko, 5g of clove, 65,438+of black pepper and magnolia flower. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red yeast rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams. \x0d\ Production: 1, material A is washed, simmered in boiling water for 10 minute, then taken out and boiled with 30kg purified water in a soup bucket, then boiled with low fire for 5 hours, and then filtered to leave juice. 2. Put the material B into a dry pan and stir-fry it with low fire for 10 minute (the fire should not be too big to avoid burning the spices), tie it tightly with gauze and put it into a bucket for 30 minutes. 3. Put salad oil in the pot, heat the oil to 50% and stir-fry the material C 10 minute, take it out and tie it tightly with gauze, put the material D in a barrel (red yeast rice needs to be tied tightly with gauze alone), soak it in rock sugar for 20-30 minutes when the oil is heated to 50%, then pour it into the barrel and simmer for 40 minutes. \x0d\ Features: brownish red color and mellow taste. \x0d\ Usage: Suitable for marinated ducks, squab, chicks, etc. \x0d\ Raw materials: 50kg of clean water and 5000mg of salad oil. A ginger 250g, dried garlic 500g, fresh galangal 250g, garlic cloves 250g, coriander 300g, coriander 150g, onion 150g, dried shrimps 1 kg, scallops 1 kg, and 2 ground fish, which are fragrant. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of pepper, 20g of Amomum tsaoko, 4 Siraitia grosvenorii, 25g of kaempferol, 50g of Amomum villosum, 0/00g of dried tangerine peel/kloc, 200g of star anise, 250g of cinnamon, 20g of fragrant leaves, 0/0g of clove/kloc and 0/5g of cinnamon/kloc. D 1.500g carved wine, sliced sugar, 500g chicken powder, 600g monosodium glutamate, 1.50g rose wine, 1.000g Guangdong rice wine, 250g Chinese liquor, 250g American fresh soy sauce and 750g soy sauce. \x0d\ Production: 1。 Chop the material A, put it into 5000 grams of 30% hot salad oil, and simmer for 30 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan with low fire for 10 minute, take it out, cool it thoroughly, wrap it with gauze, and make a seasoning bag. 2. Add 50 kilograms of water to material B in a stainless steel barrel, cook for 4 hours with low fire, add the spice package of material C, cook for 3 hours with low fire, then add the spice oil cooked by material D and material A, and stir evenly. \x0d\ Features: salty and slightly sweet. \x0d\ Usage: suitable for marinating goose web, goose wings, pig's trotters, tofu strips and eggs. \x0d\x0d\ seafood brine \ x0d \ raw materials: 5g of tsaoko, 5g of pepper, 5g of dried pepper, 3g of angelica, 3g of licorice, 3g of fennel, 4g of cardamom, 8g of geranium10g, 8g of star anise, 2g of cinnamon, carrots, salt, celery, coriander and green pepper. \x0d\ Production: 1。 Cleaning Fructus Tsaoko, Radix Angelicae Sinensis, Fructus Amomi, Folium Cinnamomi, Fructus Zanthoxyli, Fructus Anisi Stellati, Glycyrrhrizae Radix, Cortex Cinnamomi and dried Capsici Fructus, air drying, wrapping with gauze, and making into seasoning package. 2. Celery segments, green peppers (sliced after removing pedicels and seeds), ginger (mashed), onions (mashed) and carrots are all kept. 3. Put 20kg of clear water into the soup pot, add Bao, salt, crystal sugar, Weidamei soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade, bittern, chicken juice, celery, parsley, green pepper, ginger, onion and carrot, boil with low fire, cover and cook for half an hour, and then cool and filter. \x0d\ Features: brownish red, salty, slightly sweet and slightly spicy. \x0d\ Usage: It is suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn with knife forehead, conch, sweet snail, melon seeds, clam and cream crab. \x0d\ Note: 1. When cultivating seafood brine, the materials should be complete, otherwise it is difficult to form the unique flavor of brine. The proportion of spices can be slightly increased or decreased according to the taste of diners. Brine is marinated with seafood raw materials, and seafood is mainly light, so the proportion of seasonings must be unified before and after to avoid the phenomenon of being too thick or too light. 2. It is not easy to marinate seafood raw materials with brine for too long to avoid seafood aging. The method is to preliminarily treat the pickled raw materials, wash the internal organs and silt, soak them in water, put them into a halogen pot, leave the pot immediately after getting angry and boiling, let them cool, soak them for about 2 hours, and take them out. 3. This kind of brine is mainly light and delicious, and there is no need to add oil in the boiling process, but the dishes out of the pot should be mixed with appropriate amount of onion oil to increase the fragrance and luster of the finished product. 4. Because of the strong smell of seafood, this kind of brine should not be used repeatedly for a long time. After using it twice, it should be replaced with new brine. \x0d\\x0d\ Chaozhou brine \x0d\ Soup: 3 old hens, 2 old ducks, pig's foreelbow 10 kg, boiled spine 100 kg \x0d\ Seasoning: 20g of Alpinia officinarum, 50g of Nanjiang, and Tsaoko/kloc-0. \x0d\ Cooking wine: coriander, shallot, onion, ginger, onion and celery \x0d\ Production: 1, old duck gizzard, old hen, pork elbow and pork spine are boiled in a cold water pot, skimmed off the froth, and then put in a stainless steel barrel. Boil with clear water and change to low fire 10. 2. Wash the spices, wrap them in gauze, put them in the soup and cook for 3 hours on low heat. Add seasoning, Guangdong rice wine, rice wine, soy sauce, etc. Stir-fry coriander, onion, ginger, celery, banana and onion and pour them into a bucket. \x0d\ Features: Strong fragrance. \x0d\ Usage: suitable for marinating chicken wings, pork elbows, pork intestines and goose heads. \x0d\ flavor: salty, sweet and dry. \x0d\ Raw materials: star anise, galangal, Amomum tsaoko and dried tangerine peel each 25g, Cinnamomum cassia and Codonopsis pilosula each 1 5g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum and longan each 20g, Glycyrrhiza uralensis 40g, Siraitia grosvenorii1g, 2 geckos, 5 grams of cloves, etc. 1 bottle of b-pillar Hou sauce, 400g oyster sauce, 50g fish sauce, 250g distiller's grains, 20g curry sauce, 15g Pixian bean paste and soy sauce, 500g soy sauce, 50g monosodium glutamate, 20g chicken essence, 500g rock sugar, 300g peanut oil and 75g sesame oil. C Scallion beard 250g, ginger 150g (crushed), garlic powder and carrot 100g, celery 15g, green pepper 10g, onion 150g. D 3000 grams of old hen, old hemp duck and Jinhua ham 1500 grams, 2000 grams of leg bones and muscles, 750 grams of wild soft-shelled turtle, and 50 kilograms of clear water. \x0d\ Production: Wash the materials 1 and d, put them in slightly opened water 10 minutes, take them out, rinse them off, control the water, put them in 50 kilograms of clean water, boil them with strong fire, skim off the floating foam, turn to medium heat 10 hours, then filter to keep the soup, and put them in a halogen pot. 2. Wash the material A and put it in a boiling water pot for 5 minutes. Take it out and put it in a material bag, tie it tightly and put it in a halogen pot for 30 minutes. 3. When the peanut oil is boiled to 50% heat, all the C materials are put into the halogen pot. Add material b and simmer for 20 minutes. \x0d\ Features: red color and strong flavor. \x0d\ Usage: Suitable for marinating pork tripe, tripe, beef, chicken and duck, and bean products.