The key link in the preparation and processing of marinated soup is the preparation of marinated juice. First, the preparation of red marinated juice: the main seasonings are soy sauce, salt, rock sugar, cooking wine, onion, ginger, etc. The main spices are star anise, cinnamon, fennel, clove, pepper, angelica dahurica, cardamom, fragrant fruit, Amomum villosum and fragrant leaves, which are wrapped in gauze bags in advance. Add auxiliary materials: the first. When the soup is thick, take out the chicken, meat residue and spice bag, and remove the impurities, that is, make the red sauce. Red sauce can be used to taste and color, and salt can be used to taste and color. In some places, red yeast rice is used to extract colors or directly use red koji to color. Second, the preparation of white marinade: the preparation method of white marinade is the same as that of red marinade, but the following points should be mastered:/kl 2, the amount of spices should be reduced accordingly. White brine products have always been short of food. Reducing the amount of spices can not only highlight the fragrance and flavor of white brine, but also make the original taste of raw materials not covered up, and also avoid the pollution of soup color caused by too much afternoon food; 3. Sweet materials should be reduced as much as possible. The sweet seasoning used in white brine is mainly to buffer the bitter taste of some spices and help fresh raw materials; 4. It is better to marinate specific raw materials in white brine, which can make the flavor of the finished product more pure. The more times the marinade is used, the better the quality and taste. This is because there are more and more umami substances in the marinade, especially red brine. Different raw materials are marinated in the same marinade pot, and the tastes complement each other, which makes the marinade form a unique flavor. Marinated soup conditioning: it is to adjust a pot of finished marinated soup to the best state. In the process of adjustment, it is mainly aimed at "color, fragrance and taste", because the quality of "color, fragrance" in marinated soup directly determines the quality of products. "Color" is people's every feeling about products, and whatever products are marinated, Generally, the color of marinated soup is changed between "light yellow" and "deep red". After cold, the color of marinated vegetables is darker than when they are hot. If you look at the color of soup when it is "cold soup", it will be a little lighter after boiling, which is the natural oxidation process of marinated products. Now, if you want to marinate a pot of vegetables and the color of soup is a little lighter, there are several methods. Second, add pigment, and according to the needs of the product, add various natural pigments and seasonings such as monascus red, amaranth yellow, soy sauce, etc., and improve the color in a proper amount to make the soup color reach an ideal state; Third, the color matching in the marinating process, this method is mainly used when the color difference between the existing marinated soup and the ideal one is not very big. In fact, this is a change of the "heating" method, that is, in the marinated product, after boiling the marinated soup with heat energy, the water in the soup will evaporate quickly and the marinated color will become thick. This method is to adjust the color of the soup during the marinating process, which has two advantages compared with the heating method. Second, while the soup is heated by strong fire, the marinated raw materials are also heated at the same time, which accelerates the maturity time of the raw materials and shortens the operation time. However, there is a condition limitation when using this method, that is, the raw materials are heated by strong fire continuously, and some products cannot use this heat. For example, chicken feet, chicken wings, duck feet, etc., the first disadvantage is that it will destroy the appearance of the products and affect the aesthetics. Second, it will make the raw materials mature too quickly. Continuous vigorous fire will obviously shorten the marinating time, and the permeability of fragrance will be reduced to some extent, so the performance of raw materials should be considered when using this method. On the contrary, what should I do if the color of a pot is slightly darker? There are two main methods; First, add clear water to dilute the color, and add an appropriate amount of water to make the color fade. When the method can be used, this method is generally not adopted, because the older the marinated soup, the more fragrant it will be, and after adding water, the salty, sweet and fragrant of the soup will be diluted. This method is often used when the marinated soup is not enough, so as to increase the marinated soup. After adding water, it is generally necessary to supplement seasonings and spices to make the soup reach the best state. Second, it is adjusted when marinating raw materials, that is. Turn to slow fire to "stew" the raw materials until they are mature, because the raw materials lose a lot of water in the process of marinating, but the water volatilizes very little in the state of slow fire, and all the non-volatilized water remains in the pot, thus making the soup light. If the color of the soup is only a little darker, most of the raw materials can be applied to this method. If the color difference is too great, some raw materials that cannot be marinated or are difficult to color, such as strips, can be used. If the color of the soup is deep red, When the color we want is bright red, we can marinate the products that need deep red first. By adopting the appropriate "stewing" method, the raw materials can be successfully colored, and the color of the soup can be lightened. In this marinating method, we must pay attention to the performance of the raw materials, and we should also pay attention to the change of taste. When using "continuous fire" and "slow stewing", the soup will become less or more, and the change of soup is the amount of water volatilized. The amount of water volatilization will affect the aroma and taste of the soup, so the addition of raw and auxiliary spices should be appropriately increased or decreased in the ingredients to ensure the stability of the soup. "Fragrance" refers to a unique aroma produced by anise, cinnamon, clove, angelica, fragrant fruit, Amomum tsaoko, cardamom, pepper, licorice and angelica dahurica in the repeated marinating production process. So as to make the product reach a new attractive fragrance and stimulate people's appetite. When the fragrance is not strong enough, we can feel whether the fragrance is bad or not according to the sense of smell and make appropriate adjustments. "Taste" refers to the salty and sweet taste in the marinated soup, which is generally based on the salty and spicy taste, and the aftertaste is slightly sweet. In the marinated process, if there is not enough flavor, we can make a proper supplement. In fact, in the marinated soup,