Brine formula (I) \ x0d \ x0d \ Liu Lan kitchen brine \ x0d \ x0d \ Raw materials: a. 50g star anise, 50g cardamom, 50g licorice, 50g galangal, pepper15 \ x0d \ g. Clove10g, Siraitia grosvenorii 3, gecko 2, vanilla seed 50g, angelica dahurica10g, Eucommia ulmoides Oliv.10g, Nanjiang10g, Alpinia officinarum10g and Amomum villosum10g. B old hen 3000g, Jinhua ham 3000g, scallop 250g, tenderloin 10 kg, pig bone 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 100g, Meijia fresh soy sauce 170g, fish sauce 300g, soy sauce 500g and oyster sauce 250g. \x0d\\x0d\ \x0d\ Production: 1, material A 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 material C \x0d\ into a stainless steel barrel, put material b and blanched scallop with low fire 12 hours, take out material b, filter the original soup, put it back into the stainless steel barrel, add material a and simmer for 2 hours, and add material f with low fire 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 \ x0d \ Features: salty and slightly sweet, bright red in color. \x0d\\x0d\ Scope of application: it can be used for curing beef, rabbit meat and other products. \x0d\\x0d\ Wang Lan kitchen brine \ x0d \ \ x0d \ Ingredients: a. 50g star anise, 20g pepper, 30g fragrant leaves, 25g dried tangerine peel, 30g tsaoko, 0/0g clove 15g, and Siraitia grosvenorii. B. 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper 100g of red pepper, 600g of whole parsley and 25g of dried shredded pepper. C rock 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 6544. \ x0d \ \ x0d \ D. 5000g of pig bone, 0/500g of old pig elbow, 2000g of old hen and 4500g of old duck. E. 2 packets, 2000g salad oil. \ x0d \ \ x0d \ \ x0d \ Production: 1。 Packing the material A 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 \ x0d \ Features: bright red color and mellow taste. \ x0d \ x0d \ Scope of application: pigeons, pig ears, goose web, pork tripe, tripe, eggs, tofu, etc. \x0d\\x0d\ Gu Lan kitchen brine \ x0d \ \ x0d \ Raw materials: a. Amomum katsumadai 20g, nutmeg 20g, clove 5g, fennel 35g, Radix Angelicae Dahuricae 5g, Alpinia officinarum 30g, star anise 20g, cinnamon 25g and hawthorn slices (cooked fresh hawthorn). 200g of B soy sauce, 50g of Nestle Meiji fresh soy sauce, 200g of oyster sauce, 0/500g of rock sugar/kloc, 750\x0d\ g of salt, 350g of monosodium glutamate and 500g of cooking wine. 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\\x0d\ Production: 1。 Add salad oil to the pot, stir-fry material D for 30 minutes until fragrant when it is 70% hot, add material C and cook for 20 minutes, then take out material D. 2. Wrap material A in gauze and make a bag, put it into the soup cooked in the first step and cook it for 2 hours on low heat, then take out the bag, chicken bone and pig bone with a colander and add material B for seasoning. \ x0d \ 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 \ x0d \ Li Lan kitchen brine \ x0d \ x0d \ raw materials: a. soup bone 15kg, ham bone 10kg, pig's feet 5kg, chicken feet 3kg, old hen 3kg, chicken feet 3kg, skin 3kg, (. B. scallop and shrimp 1000g. 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 \ \ 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\\x0d\ Making: After hanging soup A for two days, take it out and put it into the stock, add B and C to cook it with low fire, add D to taste, and add E( 1)(2) to make it better \x0d\\x0d\ Making: Do not marinate bean products and things with strong smell, such as \ x0d \ x0d \ Zhang Lan kitchen brine \ x0d \ soup base: two old hens (weighing about 3000g), one old duck/kloc-0 (weighing about 2000g) and one pork elbow/kloc-0 (weighing about 1 500kg). \x0d\\x0d\ Spices: taro100g, vanilla 50g, areca nut slices 50g, piper longum 50g, Amomum tsaoko 50g, star anise 75g, pepper 30g, cinnamon150g, Amomum Tsaoko 50g, etc. \x0d\\x0d\ Ingredients: scallion 1000g, ginger 500g, coriander 400g, celery 500g, peeled fresh Nanjiang 1500g, carrot 500g, dried onion 500g, onion 300g, garlic cloves1500g. \x0d\x0d\ \ x0d \ Seasoning: south milk 500mg, Thai fish sauce 1000mg, Lee Kum Kee soy sauce 2500mg, Lee Kum Kee oyster sauce 600g, Lee Kum Kee seafood sauce 480g, rose wine 500g, sesame oil 2000mg, salad oil \ x0d \ oil. \x0d\ x0d \ Production: 1。 Boil \ x0d \ old hen, old duck, elbow, pork belly and beef bone with 25 kilograms of water, and then cook for 5 hours with low fire to form clear soup. Take out that raw materials, and adde scallion, ginger, coriander, celery, fresh southern ginger and gecko; Stir-fry the milk, oyster sauce and seafood sauce in another pot for 10 minutes, pour them 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; Blanch the remaining seasoning in boiling water for 5 minutes, take it out and wash it with clear water, put it in a dry pot to dry the water, wrap the ingredients and put it in a soup bucket, 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, shallots and dried shallots to make oil, and then cool it and put it 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, add apple vinegar, rose wine, crystal sugar \x0d\ and a little cold water to make brine juice and finished products. \x0d\\x0d\ blue and white brine \x0d\\x0d\ Raw materials: 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 and 20g of cinnamon. \ 200g \ c. Production: Put the pork spine, old hen and bonzi bone together in a cold water pot, boil and skim them off. 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\\x0d\ Features: light yellow color, salty and slightly sweet taste. \x0d\\x0d\ Usage: Suitable for marinating pigeon, sausage head, chicken feet and chicken elbow bones \ x0d \ x0d \ brine formula (II) \x0d\\x0d\ orchid Guilin rice noodle brine \ x0d \ \ x0d \ \ x0d. 5 grams of clove, fragrant leaves and pepper10g each, 6 grams of dried tangerine peel, 400g of Yangjiang \x0d\ lobster sauce, 50g of dried chili, 500g of ginger, 200g of onion, 0/50g of Guilin bean curd100g of salt, and 250g of Meiji chicken powder. \x0d\\x0d\ Production: 1。 Wash pig bones and ox bones, boil them in boiling water for 10 min, take them out and put them in a stainless steel bucket, add 15 kg of clean water to boil them, cook them on low fire for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, stir-fry Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, prickly ash, dried tangerine peel, Yangjiang lobster sauce and dried chili with low fire for15min, take out the spices, and wrap them with gauze. 3. Leave 30 grams of oil in the pot. When it is heated to 50%, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Take out the pot and pour it into a stainless steel bucket. \ x0d \ x0d \ Features: the sauce is red and salty. \x0d\\x0d\ Usage: It is a special brine for Guilin rice noodles, which can not be used for curing chickens and ducks, but can be used for curing beef, pork, donkey meat, horse meat and viscera. \x0d\\x0d\ Lambei miso soup \ \ x0d \ x0d \ Ingredients: 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. D Onion 1000\x0d\ g, ginger 500g, Siraitia grosvenorii 3, garlic 500g, star anise, pepper, fragrant leaves, coriander, angelica dahurica, galangal, hawthorn slices 50g each, fennel, nutmeg, kaempferia kaempferia, cinnamon 75g each, poppy shell100 \ \x0d\\x0d\ Production: 1, 500g salad oil is put into a wok, heated to 50%, then add crushed 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 to boil them, skim off the floating foam, add the materials fried in steps 1 and 2, and season them with E. Features: \ x0d \ x0d \. \x0d\\x0d\ Usage: Suitable for marinating all kinds of meat products and bean products. \x0d\\x0d\ Lanla-flavored white brine \x0d\\x0d\ Raw materials: preserved chicken, preserved meat and preserved duck 2000g, pig bone and chicken bone 2000g, onion, ginger 100g, star anise 15g, Amomum tsao-ko and cinnamon. \x0d\\x0d\ \x0d\ Production: 1, onion, ginger, star anise, Amomum tsaoko, cinnamon, pepper and dried pepper 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 to boil them for 5 hours, add spice bags, chicken essence, monosodium glutamate, pepper and white sugar to taste them, and then filter them. \x0d\\x0d\ Features: light yellow color and strong bacon flavor. \x0d\\x0d\ Usage: Suitable for curing various meat products. \ x0d \ x0d \ bittern formula (III) \ x0d \ \ x0d \ Orchid raw materials: 250g scallion oil, 200g sesame oil, clear water 15kg. One carrot, celery150g, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, onion 50g each. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C star anise, cinnamon each 15g, fragrant leaves, pepper and fennel each 10g, tangerine peel, tsaoko, galangal and nutmeg each \ x0d \ 20g, cardamom, piper longum each 10g, Siraitia grosvenorii 3, cloves. 200g of D 250 monosodium glutamate, 200g of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce. \x0d\\x0d\ \x0d\ Preparation: Put 1 and B into boiling water, simmer for 10 minute, take it out, boil it in 15 kg of clean water, then turn to low heat, continue to cook for 2 hours, and filter to obtain 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 \x0d\ add raw material D, add onion oil and sesame oil to taste. \ x0d \ x0d \ Features: bright red color, fresh, salty, slightly sweet and slightly spicy. \x0d\\x0d\ Application: During the use of brine, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better. \x0d\\x0d\ Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D, it needs to be seasoned carefully, and the taste should not be biased. It is not allowed to use too much citronella in raw material C \ x0d \ 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 \ x0d \ flavor: spicy, salty and slightly sweet. \ x0d \ x0d \ \ x0d \ Orchid raw materials: an old hen, streaky pork, Jinhua ham each 1500g, elbow bone 2500g. B 250g of dried chilli, 30g of Patchouli, Radix Angelicae Dahuricae, Alpinia officinarum, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh Alpinia officinarum, 50g of fragrant leaves, 50g of licorice, 20g of dried tangerine peel, 20g of fennel and rapeseed, 0/0 of Amomum tsao-ko, 5g of clove, black pepper granules and licorice. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of God of Wealth oyster sauce, 0/00g of onion ginger/kloc, 50g of onion head. D salt 70g, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce \ x0d \ 500g, Meiji fresh soy sauce 550g, Shaoxing wine 600g, red rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams. \x0d\\x0d\ Preparation: 1 and A\x0d\ Wash, simmer in boiling water for 10 minute, then take it out and put it in a big soup bucket, add 30kg of purified water, boil and simmer for 5 hours, and then filter the residue to leave juice. 2. Put the material B in a dry pan and stir-fry it with low fire for 10 minute (not too strong, \x0d\ to avoid burning the spices), tie it tightly with gauze and put it in a bucket for 30 minutes. 3. Put salad oil into the pot, stir-fry material C 10 minute when the oil is heated to 50%, take it out and tie it with gauze, add material D (red \x0d\ koji rice needs to be tied with gauze alone), soak the oil in rock sugar for 20-30 minutes when it is heated to 50%, pour it into a bucket and simmer for 40 minutes with low fire. \ x0d \ x0d \ Features: brownish red color and mellow taste. \x0d\\x0d\ Usage: suitable for marinated ducks, squab, chicks, etc. \x0d\\x0d\ \x0d\ Orchid raw materials: 50kg of clear water and 5000g of salad oil. A ginger 250g, dried garlic 500g, fresh galangal 250g, garlic cloves 250g, coriander 300g, coriander 150g, onion 150\x0d\ g, dried shrimp 1 kg, scallop 1 kg. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of Zanthoxylum bungeanum, 20g of Amomum tsaoko, 4g of Siraitia grosvenorii, 20g of Kaempferia Kaempferia, 50g of Amomum villosum, 20g of Pericarpium Citri Tangerinae, 0/00g of star anise/kloc, 250g of cinnamon, 20g of fragrant leaves, 0/0g of clove/kloc and 65400 g of cinnamon. D\x0d\ 1500g carved wine and sliced sugar, 500g chicken powder, 600g monosodium glutamate, 150g rose wine, 1000g Guangdong rice wine, 250g white wine, 250g delicious soy sauce and 750g soy sauce. \ x0d \ \ x0d \ \ 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 sachet. 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 \ x0d \ Features: salty and slightly sweet. \ x0d \ x0d \ uses: it is suitable for marinating goose's feet, goose's wings, pig's trotters, tofu strips and eggs. \x0d\\x0d\ orchid seafood marinade \x0d\ \ x0d \ Raw materials: 5g of Amomum tsaoko, 5g of Zanthoxylum bungeanum, 5g of dried Zanthoxylum bungeanum, 3g of Angelica sinensis, 3g of licorice, 3g of fennel, 4g of cardamom, fragrant leaves 10g, 8g of star anise, cinnamon, carrot and 2g of fennel. 10g shrimp oil crystal sugar, 75g seafood soy sauce, 25g Thai fish sauce, 3g Hakka brine juice, 15g fragrant fermented grains brine, 5g chicken juice, \x0d\ Super Soup King 20g. \x0d\\x0d\ Production: 1。 Cleaning Tsaoko, Radix Angelicae Sinensis, Fructus Amomi Rotundus, Folium Cinnamomi, Fructus Zanthoxyli, Fructus Anisi Stellati, Radix Glycyrrhizae, Cortex Cinnamomi, and dried Capsici Fructus, drying, and wrapping with gauze to obtain seasoning package. 2. Celery \x0d\ vegetable segments, green peppers (sliced after removing pedicels and seeds), ginger (mashed), onions (mashed) and carrots are all reserved. 3. Put 20kg of clear water into the soup pot, add Bao, refined salt, crystal sugar, Weidamei soy sauce, shrimp oil, fresh soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade, balsamic sauce, chicken juice, celery, coriander, green pepper, ginger, onion and carrot, bring to a boil with low fire, and cover with low fire for half an hour. \ x0d \ x0d \ Features: brownish red, salty, slightly sweet and slightly spicy. \x0d\\x0d\ Usage: It is suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn, conch, sweet snail, melon seeds, clam, cream crab and so on. \ x0d \ x0d \ Note: 1. When cultivating seafood brine, all 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. Marinated 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. Seafood raw materials are not easy to marinate in brine for too long, so as to avoid seafood aging. The method is to pretreat the pickled raw materials, clean the internal organs and sediments, blanch them, put them in a halogen pot, boil them with fire, leave the pot immediately, cool them, soak them for about 2 hours, and take them out. 3. This kind of brine is mainly light and delicious, and you don't need to add \x0d\ oil in the boiling process, but you should add a proper amount of onion oil to the dishes out of the pot 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\ Lan Chaozhou Brine \x0d\\x0d\ Soup: 3 old hens, 2 old ducks, pig's elbow 10 kg, boiled spine 10 kg, water 100 kg \x0d\ spice. Fennel 10g, Amomum tsao-ko 10g, Siraitia grosvenorii, Citronella 10g, Amomum villosum 10g, Angelica dahurica 10g, Cinnamomum cassia 10g, Amomum cardamom 10g. 2 bottles of Zanthoxylum bungeanum wine, osmanthus juice 1 bottle, rice wine 1 bottle, appropriate amount of rose wine, 50g of sliced sugar (or rock candy), appropriate amount of chicken powder, appropriate amount of monosodium glutamate, appropriate amount of soy sauce and appropriate amount of oyster sauce. \x0d\ x0d \ cooking wine: coriander, leek, onion, ginger, onion and celery \ \ x0d \ \ x0d \ \ Production: 1, old duck gizzard, old hen, pig elbow and pig spine are boiled in a cold water pot, and defoamed. 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\\x0d\ Features: Strong fragrance. \ x0d \ x0d \ uses: it is suitable for marinating chicken wings, pork elbows, pork intestines and goose heads. \ x0d \ x0d \ flavor: salty, sweet and dry. \x0d\\x0d\ \x0d\ Orchid 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 longan each 20g, Glycyrrhiza uralensis 40g, Siraitia grosvenorii 1 etc. 1 bottle of b-pillar sauce, 400\x0d\ grams of oyster sauce, 50g of fish sauce, 250g of fermented grains, 20g of curry sauce,15g of Pixian bean paste and soy sauce, 500g of soy sauce, 50g of monosodium glutamate, 20g of chicken essence, 500g of crystal sugar and 30g of soy sauce. C Scallion beard 250g, ginger 150g (crushed), garlic powder and carrot 100g, celery 15g, green pepper 10g, onion 150g. D 3000g of old hen, \ x0d \1500g of old duck and Jinhua ham, 2000g of leg bones and muscles, 750g of wild soft-shelled turtle and 50kg of clear water. \x0d\\x0d\ Production: 1 and d Wash the material and put it in slightly opened water 10 minute, then take it out, wash it and dry it, put it in 50 kilograms of clean water, boil it over high fire to remove the floating foam, cook it over medium fire for 10 hour, and filter to leave soup. 2. Wash the material A, put it in a boiling water pot for 5 minutes, take it out, 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\\x0d\ Features: bright red color and strong fragrance. \ x0d \ x0d \ uses: it is suitable for braised pork tripe, tripe, beef, chicken and duck, bean products, etc. \x0d\\x0d\ grass kitchen brine \x0d\\x0d\ Taste: salty, mellow and full of five flavors. \ x0d \ \ x0d \ \ ingredients: 50 kg of clear water, old hen, old duck, pork belly1500g, pig bone 2000g, chicken claw bone1000g. B 100g Redmi, 200g monosodium glutamate, cooking wine, 500g broken crystal sugar, self-made tribute 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. \x0d\ x0d \ production: wash 1 and a, put them into boiling water, boil them with strong fire, skim off the floating foam, take them out, put them into a big soup bucket filled with 50kg of water, boil them with strong fire, then boil them with low fire for 12 hours, and then filter to remove residues. 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, \x0d\ simmer for 8 hours. \ x0d \ x0d \ Features: reddish color and outstanding aroma. \x0d\\x0d\ orchid pot-stewed dish \ x0d \ \ x0d \ is a dish made by blanching or soaking raw materials in prepared marinade, such as braised chicken, braised duck, braised pork belly, dried marinated bean curd, marinated eggs, etc. Although these braised dishes are different in red, \x0d\, yellow and white, their sweet, fragrant and beautiful features make consumers never tire of eating them. However, the high price of braised vegetables, especially braised poultry, often makes consumers scratch their heads. Therefore, some people go to the supermarket to buy marinade or prepare their own marinade, but the marinade products are all marinated.