Ingredients: Sichuan pepper, star anise, cloves, grass fruit, licorice, cinnamon ***3/4 cup.

Method: Put the brine ingredients and sand ginger powder into a cloth bag. Add eight cups of water and bring to a boil, then simmer over low heat for one and a half to two hours

2. Ingredients: star anise (two grains), cumin, pepper (two teaspoons each), licorice (six slices), cinnamon (one piece), grass fruit (one), tangerine peel (1/4 piece).

Method: Put the brine material in a cloth bag, add 12 cups of water and boil for 30 minutes, take it out.

3. Ingredients: Pork, pork bones, add tempeh, cinnamon, tangerine peel, licorice, fennel, star anise, Luo Han Guo.

Method: Add water and simmer for one hour.

4. Ingredients: 50 grams each of soy sauce essence, star anise, cinnamon, and grass fruit, 25 grams each of ginger, pepper, and cloves, 50 grams of licorice, and 500 grams of boiling water.

Method: First put soy sauce, cooking wine, rock sugar, refined salt, and MSG in a clay pot over slow fire, and cook for about 1 hour. Spices and medicinal packages must be soaked in basins regularly. After the brine is made, it is best to use it every other day.

5. Ingredients: 100g Sichuan pepper, 150g star anise, 100g cinnamon, 50g cloves, 50g red yeast rice, 50g licorice, 500g fat, 1500g dark soy sauce, fish 500g of dew, 150g of rock sugar, 500g of refined salt, 250g of galangal, 250g of green garlic, 150g of fried garlic, 250g of coriander, 250g of Shaoxing wine

Method: 100g of Sichuan pepper, star anise Put 150 grams, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red yeast rice, and 50 grams of licorice into a "medicine bag"; slice 500 grams of fat into slices, fry the lard and discard the residue. Take a large stainless steel pot, pour 12.5 kilograms of water, 1500 grams of dark soy sauce, 1500 grams of light soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, and 500 grams of refined salt. Bring to a boil over high heat, then add lard and 250 grams of galangal. 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, and 250 grams of Shaoxing wine. Boil the "medicine bag" for 20 minutes to become brine. The longer the brine is stored, the more fragrant it becomes.

It needs to be boiled once every morning and evening. The "medicine bag" is usually replaced every 15 days. Every day, light soy sauce, fish sauce, dark soy sauce, salt, etc. must be added in appropriate proportions according to the consumption. After marinating sugar and wine every day, pick up galangal, garlic, green garlic, and coriander to remove foamy impurities. No moisture can be mixed in to prevent deterioration. (This is the brine recipe for making Chaoshan brine goose)

6. Ingredients: old chicken, soup bones, longan, light soy sauce, dark soy sauce, rock sugar, brown sugar, fish sauce, salt, galangal, star anise , cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass fruit, licorice, and ginger slices.

Method:

(1) Use old chicken, soup bones and longan to make thick soup.

(2) Pour the cooked soup into a bucket, add a little light soy sauce, dark soy sauce, rock sugar, and brown sugar. Drop in a little fish sauce to make the soup turn light brown. Add salt to make it slightly salty. A little, add galangal, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, cumin, grass fruit, licorice, and ginger slices.

(3) Bring the soup to a boil and pour in the sesame oil.