Put the fresh soup in a stainless steel barrel, add the drained spice, pepper and dried pepper, boil, add sugar, refined salt and monosodium glutamate, and simmer for 7-8 hours with low fire to make it fragrant.
Matters needing attention in Sichuan brine
1. There are not necessarily many raw materials for making soup. The key is that a small fire makes a delicious taste. As the saying goes, ginger and onion will lose their flavor if cooked for a long time. When making soup, ginger and green onions can be boiled 1 hour and taken out. Remember this.
2. In the formula of Sichuan-style bittern spice, there are both main ingredients and auxiliary materials, just like we usually cook. As we all know, star anise, fennel, tsaoko, cinnamon and kaempferia are the main five flavors, which can be called "main ingredients" in Sichuan-style brine spices. Amomum villosum, cardamom, clove and Siraitia grosvenorii want to be used as "auxiliary materials" to help enhance fragrance, and the dosage should not be too much. Cao Ling and Cao Cao are mainly used to prevent the deterioration of brine, which has little effect on the fragrance. After preliminary processing, these spices can remove the "fishy smell" (that is, bitter taste and bad color, etc. Soaking in oil is equivalent to "processing" the spices.
3. Don't hold too much hope for the first good brine, especially don't think that you can reach your ideal brine once. Why is this? The key to making Sichuan-style brine lies in nursed back to health, that is to say, in the later marinating process, through the freshness of marinating raw materials, the further integration of various flavors, and the re-deployment of brine flavor, the effect that the color of brine is naturally brownish red and the five flavors are more and more mellow can be achieved. Therefore, some friends, after preparing brine, feel that the brine is not what they want or reaches a certain level, and often have doubts about the formula and their own operation, which is why.
Step 4 Braised raw materials
As a popular brine, Sichuan-style brine is often used to pickle pork, chicken, duck and beef. Different raw materials have different processing methods. Generally, it should be marinated with clear water, some before marinating, and some after marinating. Therefore, it depends on the specific situation when marinating vegetables. Only by mastering the characteristics of marinated raw materials and properly grasping the flavor of spices can we pickle good marinated vegetables.