formula

1 star anise 25g 2 cinnamon 15g 3 fennel 15 ~ 25g 4 licorice 10g 5 San 'ai 10g 6 sugar 3 ~ 5g 7 Zanthoxylum bungeanum 20g 8 Amomum 10g 9 tsaoko 5g 10g. ~ 15g 12g ginger 100g 13g onion 150g 14g Shaoxing wine 100g 15g rock sugar 350 ~ 500g/.

Double modulation

1. Divided into star anise, cinnamon, fennel and licorice. Divide Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi Rotundus, Fructus Tsaoko and Flos Caryophylli into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.

2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.

3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

Three problems needing attention

1. When frying the sugar color, you must stir-fry it slowly, and the sugar color should be slightly tender, otherwise the fried sugar color will be bitter.

2. Generally, monosodium glutamate is not added to the brine made by traditional methods. However, due to the lack of umami flavor in most fresh brines, the demand for umami flavor is increasing in recent years, so monosodium glutamate can be added in the production process. It should be noted that adding monosodium glutamate to brine will not cause side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature above 160℃, thus losing its umami flavor, while the boiling temperature of brine will generally not exceed 105℃.

3. Generally, tender sugar color should be added to the brine, so that the brine will be sweet. After adding the tender sugar color, you can no longer add licorice. However, from the perspective of drug performance, licorice has the function of reconciling various tastes and refreshing the brain. Therefore, after adding sugar color, a little sweetness can still be considered in the brine.

4. Clove contains eugenol, which is rich in flavor, and the dosage can be adjusted according to the specific situation. Generally speaking, the dosage of clove in 5000 grams of fresh soup should be controlled between 5 ~ 15 grams.

5. The green onions used to make brine should keep their roots, which can make the brine taste more fragrant. This is the experience taught by an old master who has been making brine for many years.

6. Sugar color is added to the above brine formula, and the color is brownish red, which is called red brine. If the sugar color in the formula is removed, it becomes white brine. In addition, some people like to add dried peppers to brine, which will turn it into spicy brine.

Second, the use and storage methods of salt water

Use of salt water

1, all animal raw materials need to be treated with water before marinating, 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.

2, a pot of good brine, you should always marinate the animal raw materials with strong fragrance to increase the fresh fragrance of the brine. There is a jargon called "the older the brine, the better", which is the reason.

Meat, chicken, duck, goose and rabbit, which are delicious, should be "launched" with cattle, mutton and all kinds of smelly animals? For example, the brine is used as the raw material of fat sausage alone to ensure the quality of brine and pot-stewed vegetables.

4. In the process of use, always check the color, fragrance and saltiness of brine and the adequacy of soup. Once we find that some aspects have been reduced, we should make up for them in time, which is what we often say.

Preservation of brine

1. Brine will remain a small amount of raw materials or spices after being used for a period of time, so it needs to be filtered to ensure the quality of brine.

2. After the brine is used repeatedly, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water, and then it is slowly added to boiled salt water. This is to use protein's adsorption and solidification to adsorb impurities in the brine, thus making the brine clear. If you are particular, use lean meat to "clean" brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the savory taste of brine.

3. The oil slick in salt water should be destroyed frequently, and it is best to keep only a thin layer of "oil surface" on the surface of salt water. Otherwise, too much oil is easy to deteriorate brine? Caused by oxidative deterioration of fat.

4. When the brine is not used, it should be boiled and put into an enamel bucket, and let it cool naturally. Don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and it can be stored in the cold storage if possible. When the salt water is not used for a long time, it should be often taken out of the cold storage and boiled, cooled and then put into storage.

Saline formula (1)

Liuchu bittern

Ingredients: a.50g star anise, 50g nutmeg, 50g licorice, 50g galangal, 50g pepper 15g, fennel 10g, 25g citronella, 8 white pepper 10g, 8 Amomum tsao-ko, 6 nutmeg, 6 Amomum tsao-ko, 20 fragrant leaves and 6,550 cloves. 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 1500g, Meijia fresh soy sauce 170g, fish sauce 300g, soy sauce 500g, oyster sauce 250g and monosodium glutamate 65433.

Production: 1, material a is wrapped in gauze, boiled in boiling water for 10 minute, 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.

Features: salty and slightly sweet, with bright red color.

Scope of application: It can be used to pickle cattle, pigs, beef and rabbits.

Chuwang brine

Raw materials: a.50g of star anise, 20g of pepper, 30g of fragrant leaves, 25g of dried tangerine peel, 30g of tsaoko, 0/0g of clove/kloc, 0/5g of licorice, 3 Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of 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.

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.

Production: 1, put the material package A into the material package 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.

Features: bright red color and mellow taste.

Scope of application: pigeons, pig ears, goose feet, pork belly, tripe, eggs, tofu, etc.

Guchu brine

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, hawthorn slices (sliced fresh hawthorn and dried), 35 grams of fragrant leaves, 25 grams of licorice 10, tsaoko-0, and dried tangerine peel/kloc-0. 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.

Production: 1, put salad oil in the pot, stir-fry material d for 30 minutes until fragrant when it is 70% hot, cook material c for 20 minutes, and take out material d.2. Wrap the material A in gauze to make a bag, put it in the soup cooked in the first step and cook it for 2 hours. Take out the bag, chicken bone and pig bone with a colander and add the material B to taste.

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.

Li Chu bittern

Materials: a. soup bone 15kg, ham bone 10kg, pig feet 5kg, chicken feet 3kg, old hen 3kg, chicken feet 3kg and skin 3kg. (You can drain 120kg) You can put 50g shredded dried tangerine peel in the 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.

E ① Garlic paste oil: 2 kg onion, 3 kg garlic paste, onion slices 1 kg. ② Vegetable bag: leek, ginger, celery, carrot, onion and ginger slices.

Production: After hanging soup A for two days, take it out and put it into the broth, stir-fry B and C with low fire, season D, and add E( 1)(2).

Production: you can't pickle bean products and things with strong smell, such as large intestine and marinated tofu. You can set up a separate brine barrel (such as white brine or separate brine) to clean it frequently and keep it clean, so as to add flavor without adding flavor. Garlic oil can be added in case of oil shortage.

Zhang Chu bittern

Soup: 2 old hens (weighing about 3,000 grams), 4 old ducks 1 piece (weighing about 2,000 grams), pork elbow 1 piece (weighing about 1.500 kilograms), beef bones (weighing about 2,000 grams), 4 geckos and 6,500 streaky pork.

Seasoning: taro100g, vanilla 50g, areca nut slices 50g, water chestnut 50g, Amomum tsaoko 50g, star anise 75g, pepper 30g, cinnamon150g, cardamom 50g, clove10g, etc.

Raw materials: green onion 1 0,000g, ginger 500g, coriander 400g, celery 500g, peeled fresh Nanjiang 1 0,500g, carrot 500g, dried onion 500g, onion 300g, garlic cloves 1 0,000g and green pepper 30g.

Seasoning: 500g of milk, 500g of Thai fish sauce 1000mg, 2500mg of Lee Kum Kee soy sauce, 600g of Lee Kum Kee oyster sauce, 480g of Lee Kum Kee seafood sauce, 500g of rose wine, 2000mg of sesame oil, 500g of salad oil, 2250g of Shaoxing rice wine, 500g of Guangdong rice wine and 500g of Huadiao wine.

Output: 1. Boil old hen, old duck, elbow, pork belly and beef bone with 25 kg of water, and then cook for 5 hours with low fire to form clear soup. Take out the raw materials, and add green onion, ginger, coriander, celery, fresh ginger and gecko. Stir-fry the milk, oyster sauce and seafood sauce in another pot for 10 minute, pour into the soup bucket, take it out after cooking, 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.

White brine

Raw materials: A: 25,000 grams of clean water, 5,000 grams of pig spine, 2,000 grams of old hen, 5,000 grams of bonzi bone, B: 35 grams of licorice, fragrant leaves 10, 20 grams of cinnamon, 6.5 grams of tsaoko, dried tangerine peel 10, and ginger slices 10. C rock sugar 200g, refined salt 1000g, monosodium glutamate 25g, carved wine 500g, white soy sauce 50g, Yaozhu 10g.

Production: put pig spine, old hen and bonzi bone into a cold water pot, boil it, and skim off 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.

Features: light yellow in color, salty and slightly sweet in taste.

Usage: Suitable for marinating pigeons, sausage heads, chicken feet and chicken elbow bones.

Saline formula (2)

Guilin rice noodles bittern

Raw materials: pig's head bone and ox's bone each 4000g, Amomum tsaoko, cinnamon and licorice each 20g, Illicium verum, Citronella, Amomum villosum each15g, fennel 25g, clove 5g, geranium and pepper each10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g and dried pepper 50g.

Output: 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 and boil them with strong fire, then boil them with low fire 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.

Features: bright red color and salty taste.

Usage: It is a special brine for Guilin rice noodles. It can not be used to pickle chickens and ducks, but can pickle beef, pork, donkey meat, horse meat and internal organs.

Northern miso soup

Ingredients: salad oil1500g. 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.

Production: 1, 500g salad oil is put into a wok, and 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 then 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.

Features: purple color, salty and fresh.

Uses: Suitable for marinating all kinds of meat products and bean products.

Sauteed white salt water

Raw materials: 2000g of preserved chicken, 2000g of preserved duck, 2000g of pig bone and chicken bone, 0/00g of onion ginger/kloc-,0/5g of star anise/kloc-,0/0g of tsaoko, cinnamon, pepper/kloc-,30g of dried pepper, 50g of chicken essence and 65433 monosodium glutamate.

Production: 1, onion, ginger, star anise, Amomum tsaoko, cinnamon, pepper and dried pepper are washed and wrapped with gauze and Qichengbao spice. 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.

Features: light yellow in color and rich in bacon flavor.

Usage: Suitable for curing all kinds of meat products.

Saline formula (3)

Ingredients: onion oil 250g, sesame oil 200g, water15kg. 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.

Preparation: put 1 and b in boiling water for 10 min, then take out, put it in 15 kg of clean water, then turn to low fire, boil continuously for 2 hours and 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.

Features: bright red color, fresh and salty, slightly sweet and spicy.

Application: In the process of brine use, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better.

Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D again, you need to be careful to flavor it, and the taste should not be biased, not in raw material C.

Excessive use of citronella. 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.

Flavor: Spicy, salty and slightly sweet.

Materials: 1500g old chicken, pork belly, Jinhua ham and 2500g elbow bone. 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 Flos Magnoliae. 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.

Output: 1. Clean material A, simmer in boiling water for 10 minute, take it out and put it in a big soup bucket, add 30 kilograms of purified water and boil it with strong fire, simmer for another 5 hours, and then filter residue 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.

Features: reddish brown in color and mellow in taste.

Usage: Suitable for marinated duck, squab and chicken.

Raw materials: 50 kilograms of clean water and 5000 grams 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.

Output: 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, let it cool thoroughly, wrap it with gauze, and make a seasoning package. 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.

Characteristics: salty, slightly sweet.

Usage: Suitable for marinating goose web, goose wings, pig's trotters, dried bean curd, eggs, etc.

Seafood brine

Raw materials: Amomum tsaoko, Zanthoxylum bungeanum and dried chili each 5g, angelica sinensis, licorice and fennel each 4g, cardamom10g, star anise 8g, cinnamon 2g, carrot 50g, refined salt, celery, coriander, green pepper and Guangdong rice wine 5g, ginger and onion 20g, and Weidamei soy sauce 65433.

Output: 1. Cleaning Fructus Tsaoko, Radix Angelicae Sinensis, Fructus Amomi, Folium Geranii, Fructus Foeniculi, Fructus Zanthoxyli, Fructus Anisi Stellati, Radix Glycyrrhizae, Cortex Cinnamomi and dried Capsici Fructus, air drying, and wrapping with gauze to make 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.

Features: reddish brown in color, salty, slightly sweet and slightly spicy.

Usage: Suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn, conch, sweet snail, melon seeds, clams, crabs, etc.

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.

Production/Beijing Wangpu

Chaozhou bittern

Soup: 3 old hens, 2 old ducks, pig foreelbow 10 kg, boiled spine 10 kg, water 100 kg.

Spices: 20g of Alpinia officinarum, 50g of Alpinia officinarum, 0/0g of nutmeg/kloc, 0/0g of cardamom/kloc, 0/0g of fragrant leaves/kloc, 0/0g of fennel/kloc, 0/0g of tsaoko/kloc, 3 of Siraitia grosvenorii, and 0/0g of citronella.

Seasoning: Meiji fresh soy sauce 1 bottle, fish sauce 1 bottle, Guangdong rice wine 1 bottle, 2 bottles of pepper wine, osmanthus juice 1 bottle, rice wine 1 bottle, rose wine, sliced sugar (or rock candy) 50g, chicken powder and monosodium glutamate.

Cooking wine: coriander, leek, onion, ginger, onion and celery.

Production: 1, old duck gizzard, old hen, pork elbow and pork spine are put into a cold water pot to boil, and the floating foam is skimmed and put into a stainless steel barrel. After the water is boiled, it is changed to low fire 10 hour, and the raw materials are taken out to keep the soup. 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.

Features: Strong fragrance.

Usage: Suitable for pickling chicken wings, pork elbows, fat intestines and goose heads.

Taste: salty, sweet and dry.

Raw materials: Illicium verum, Alpinia officinarum, Amomum Tsaoko and Pericarpium Citri Tangerinae each 25g, Cinnamomum cassia and Codonopsis pilosula each 15g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum and peeled longan each 20g, Glycyrrhiza uralensis 40g, Momordica grosvenorii 1, 2 geckos, 5g cloves, 40g black pepper granules, 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.

Production: wash the materials 1 and d, put them in slightly boiled water 10 minute, then take them out, rinse them off, control the water, put them in 50 kilograms of clean water, boil them with strong fire to skim off the floating foam, turn to medium heat 10 hour, 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.

Features: bright red color and rich fragrance.

Usage: Suitable for braised pork tripe, tripe, beef, chicken and duck, bean products, etc.

Caochu bittern

Flavor: salty, fresh and mellow, with rich five flavors.

Raw materials: 50 kg of water, old hen, old duck, pork belly1500g, pig bone 2000g, chicken claw bone1000g. B Redmi 100g, monosodium glutamate and cooking wine 200g, broken rock sugar 500g, Zigong well salt, ginger and chicken oil. C 50 grams of pepper and fennel, 30 grams of star anise, kaempferia kaempferia, cinnamon, dried ginger, Amomum tsaoko, fragrant fruit and fragrant leaves, 20 grams of clove, Cao Ling and fennel, 50 grams of Amomum villosum, Amomum cardamom and pepper.

Production: 1, material a is washed, boiled in boiling water, skimmed off the floating foam, fished out and put in a big soup bucket filled with 50kg of water, boiled for12hr with strong fire, and filtered to remove the residue. 2. The broken rock sugar in the material B is boiled to a sugar color with low fire, the Redmi is wrapped with gauze, the ginger is cut into small pieces, the cervical salt is fried with low fire, and then the material B is put into a big soup bucket for coloring and seasoning. 3. Stir-fry material C with low fire, take it out of the pot, crush it with a pulverizer, put it in a cloth bag, tie it tightly, put it in a big soup bucket and simmer for 8 hours.

Features: reddish in color and outstanding in aroma.