Formula ingredients:
Three old hens, 3kg of pig keel, 2kg of soup bones, 2,500g of pork belly, trotters and chicken feet, 0/500g of pigskin and goose oil (chicken oil or cooked lard)/kloc-,50g of Jinhua ham (including ham skin and ham bones) and scallops, and 4 pieces of dried fish (baked in the oven in advance until the color is golden).
Illicium verum, Alpinia officinarum, Amomum tsaoko (cut with scissors), Amomum cardamom, fresh citronella each 1 00g, Siraitia grosvenorii1,fragrant leaves, fennel, gardenia, white pepper each 50g, cinnamon bark, pepper each 80g, dried tangerine peel 20g, dried chili 60g and 2 geckos.
Haitian Jinbiao Soy Sauce 1250g, Jinbiao Soy Sauce 300g, Huadiao Liquor 250g, Le Jia Chicken Powder 500g, Thai Fish Sauce, Yipin Fresh Soy Sauce, Rock Sugar 750g (of which 500g is fried in advance), Salt 600g and Shuangqiao MSG 200g. 400g of vegetable onion, ginger, garlic and dried onion, 30g of coriander, 50g of celery and 2500g of chicken oil.
Classification and subdivision of Chaoshan brine;
Step 1:
Chop the soup except goose oil, Jinhua ham, native fish and scallop into large pieces, put them in a stainless steel soup bucket, pour clear water on the surface, cook for 10 minute on medium fire (remove floating foam when blanching), take them out, rinse them with clear water, put them in a vat, add 45 kilograms of water and untreated soup, and cook them with high fire.
Step two:
Treat the seasoning separately (see below), wrap it in gauze, put it into the cooked soup, boil it over high fire, cook it over low fire for about 60 minutes, then add the seasoning, color it and season it.
Step 3:
Pour chicken oil into the pot, heat it to 60% with high fire, add onion, ginger, garlic, coriander, celery and dried onion, fry for 5 minutes with low fire until fragrant, remove from the fire, and separate the oil and vegetables; The vegetables are wrapped in gauze, put into the seasoned semi-finished brine, and then pour in the boiled oil.