5 g of Rhizoma Kaempferiae, 25 g of star anise, 0/5 g of cinnamon/kloc-,0/5 g of fennel/kloc-,0/5 g of tsaoko/kloc-and 0/5 g of clove/kloc-;

Glycyrrhiza uralensis Fisch 15g, Zanthoxylum bungeanum 20g, Amomum villosum 10g and Alpinia katsumadai 5g;

Ginger 100g, scallion 150g, Shaoxing wine 100g, and proper amount of refined salt;

20g of cooked vegetable oil, 250g of rock sugar and 5000g of clear water;

The above ingredients are the dosage of primary brine, which can be increased or decreased according to the quantity of brine products.

The practice of brine:

All seasonings except ginger and onion are divided into equal parts and put into two gauze bags to make seasoning bags;

Mash the rock sugar, put vegetable oil and rock sugar 100g on the fire in the wok, stir-fry until it is silvery red, and add 250 water to adjust the sugar color;

Mix 5000 grams of clean water in the pot, and put ginger, onion, salt, rock sugar, Shao wine, sugar color and spice bags;

Cook on low fire for about 1 hour until the fragrance overflows, and then use brine for later use;

Matters needing attention in brine production:

Animal raw materials must be blanched first, and then marinated in a pot to taste soft and cooked;

The quality of brine can be improved by often pickling animal raw materials with full flavor;

It is best to use brine alone for raw materials with heavy odor, such as cattle, sheep, meat, intestines and stomachs.

It is best to use the brine of halogen bean products once, and don't reuse it;

Check the salinity, color, fragrance and dosage of brine frequently, and replenish materials at any time;

The bittern should always be filtered out of impurities to ensure cleanliness and hygiene;

Brine needs to be boiled when stored to remove excess oil and put into ceramic cylinder or enamel barrel.

If the salt water is not used for a long time, it should be boiled frequently before storage.

How to make brine taste good?

The raw materials of braised pork should be coded first, and the curing time must be 3 hours;

The raw materials must be cooked and cut off before being put into the halogen pot;

Put the raw materials into a marinade pot, the marinade will submerge the raw materials, boil them with strong fire to remove floating foam, and simmer them with low fire until they are mature;

Pickled vegetables should be marinated in a halogen pot for about 40 minutes, and the finished product will be obtained after soaking.

When eating, you can pour a little marinade, or mix well with soy sauce, fresh soup, monosodium glutamate and sesame oil.