20g cinnamon

Kaempferol 20g

50 grams of dried tangerine peel

20 g pepper

8 grams of cloves

Fennel 15g

Alpinia officinarum 20 g

Licorice 15g

20 grams of fragrant leaves

Dry red pepper100g

5 grass fruit

Leek150g

Ginger150g

Yellow rice wine1000g

250 grams of sugar tablets

500g high-quality soy sauce.

Sugar color 50 grams

200g refined salt

250 grams of hot peanut oil

Monosodium glutamate100g

Bone soup 12kg

Methods/steps

1

① Tear the Amomum tsao-ko with a knife, knock the cinnamon into small pieces with the back of the knife, cut the licorice into coarse pieces, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections.

2

② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag and tie them tightly.

three

③ Put seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

end

Method/Step 2

1

Three secrets of marinade preparation: the dosage of spices, salt and soy sauce should be appropriate: too much spices, the finished product has strong taste and dark color; There is too little seasoning, and the dishes are not tasty enough. Too much salt, in addition to the "dead salty" taste, will also make the finished food tight and dry; There is too little salt, and the flavor of the dishes is not outstanding. Don't cook the marinade in advance: the marinade should be cooked now to avoid the aromatic smell in the seasoning evaporating in vain, saving fuel and time.

2

Preservation of marinade The marinade marinated in dishes should be preserved for the next use. The more times the marinade is used, the longer it is preserved, the better its quality and the more delicious it tastes. This is because the marinade contains more and more soluble protein and other ingredients. Pay attention to the following points in the preservation of marinade: 1. Skim off the oil slick and foam. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently. 2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container. 3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable. 4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade. 5. Add raw materials. Seasoning packages are usually replaced after 2 times. Other seasonings should be marinated once, that is, added once.

Matters needing attention

In addition, to use old bittern, you don't have to use bone soup to match bittern, you can use water or oil. Preparation and cleaning of raw materials before marinating. Animal raw materials must be cleaned up after slaughter. Preliminary knife work treatment. Meat, intestines and liver should be cut into pieces. Poultry meat and dried tofu don't need to be changed. Hot water treatment. All animal raw materials that need to be marinated must be blanched before they can be used for marinating.