150g dried pepper, 250g salt, 200g rock sugar, 150g ginger, 20g star anise, 12g cardamom, 12g fennel, 5g licorice, 6g cardamom, 15g gardenia and 65438+ citronella.

2. How to make fresh soup?

30 kg broth practice: chicken skeleton+broken bones+pig skin, boiled with a small amount of water, peeled and covered with blood foam. Then add water to boil, add green onions, ginger slices and kelp, turn off the heat and cook slowly until it turns white! Soup stock can be boiled in water for three times before changing.

3. Spices to remove bitterness

40g of Angelica sinensis, 40g of Angelica sinensis and Siraitia grosvenorii 1 tablet are soaked in clear water12h to remove the bitterness of traditional Chinese medicine spices.

4. Manufacture of marinade packaging

The above spices need not be too fine to be crushed by a crusher. It's too thin to smell, so wrap it in gauze for later use.

Step 5: Marinate the braised pork ingredients.

Thaw the ingredients that need to be pickled, then put them together, marinate them with salt, high-alcohol liquor, ginger slices and green onions, mix well and let them stand for two hours.

6. How to make fresh brine soup?

Use a clean iron bucket alone, and pour out the boiled 30 kg broth, which is soup water. Add salt150g, chicken essence 400g, monosodium glutamate 200g, Gardenia15g, Huiwei Wang 50g, rock sugar 200g, chopped pepper150g and soybean oil1000g, and fry for 30 minutes.

7. Cooking operation of food ingredients

Heat the prepared marinated soup, add the meat products to be marinated, cook for 30 minutes on medium fire, turn off the fire, soak for-hour, and take it out. According to my practice, Chili dishes don't need to be dried, and they taste full.