First, choose a spice formula of brine (there is no need to deliberately pursue an expensive formula, but there is not much difference). Then, after cooking the meat ingredients, fish out the ingredients, pick out the seasonings, and filter out the residue. The remaining soup is the original soup base. After that, based on this soup base, braised pork was used repeatedly, and after many stewing and boiling, it became a pot of old brine soup. It's simple to say, and there are still many details to pay attention to in operation.
The secret of soup stock is that every time you braised pork, you should add spices, and the specific proportion is about half of the first time. Then the broth is added according to the evaporation degree of the soup, in order to ensure that the fragrance of the brine can continue to be stable. If the loss of brine is small, there is no need to add spices and broth. This should be mastered flexibly as appropriate. After the brine is ready, the next step is to use and save it, especially the preservation is very important.
Preservation method, because brine contains a lot of oil, it is easy to rot, once it has sour taste, it will be completely useless, and it can only be dumped if it cannot be reduced. Therefore, preservation must be done with care. Generally speaking, there are two methods. The first kind, suitable for opening a shop, is boiled once every morning and evening, so it can't be interrupted every day. The second kind, suitable for family use, filters the soup, then freezes it and boils it once a week.
Precautions: Don't mix bittern, for example, meat and vegetarian food should be resolutely separated. If vegetarian food is marinated in meat brine, it will easily spoil the soup, so remember not to mix it. Moreover, vegetarian brine does not need to be preserved. Generally, it will be dumped after being used at most twice. Meat brine can be used all the time. It should be noted that it cannot be mixed. And don't put ginger, green onions and garlic in the meat brine, which is also easy to cause bad brine.
If this soup can be preserved and used all the time, it will accumulate a lot of oil, aromatic substances and umami ingredients in the old brine soup. The meat marinated with it has excellent flavor and mellow taste, and it must be particularly delicious, far from being comparable to a pot of new brine. If we can stick to it, it will be a century-old soup in a hundred years. In fact, it won't take as long as a hundred years, and the bittern soup in a decade or two will be very fragrant.