Alpinia officinarum 15g, clove 0.5g, fragrant leaf 0.5g, piper longum 0.5g, grosvenor momordica grosvenori, coriander root 30g, angelica dahurica 2g, citronella 3g, cardamom 3g, star anise 1.5g and cinnamon/kloc-0. Secondly, I think Chaozhou brine can only be prepared by Chaozhou professional masters. Even if you get the formula, it is delicious and has a strong aftertaste. The proportion of spices in brine is very strict, and the brine is very light, which is not easy to oxidize and turn black. Generally, the bittern made in hotels and restaurants often has a strong medicinal flavor. Today, I will teach you how to make Chaozhou bittern and its formula. Real brine is fragrant.

Boil eight cups of brine with water, add seasoning to boil, put bamboo mats in the pot, and add goose meat to simmer for about one to two hours. Turn the pot over and pour the gravy into your stomach. The improved recipes and production techniques may be different from those in other regions, because at present, local delicacies will be improved and perfected when they are spread to other regions to adapt to the tastes of local people, and even the recipes in the birthplace of delicacies will change.

This process is very complicated. It's best to learn from the teacher, or go to a better local physical store. With practical experience, the next step is the key formula, which is also the essence of brine. You must learn and master it. The following are 50g of dried citronella, 30g of fennel, 30g of cinnamon, 30g of fragrant leaves, 10 of Amomum tsaoko, 20g of clove, 20g of licorice, 200g of galangal and 2 of Siraitia grosvenorii. In fact, two clams in Chaoshan brine are very simple, and the essence is our three treasures of brine, southern ginger, soy sauce and brown sugar.