Practice: brine Taste: spicy

"Ready-to-fish brine is also known as ready-to-brine and ready-to-fish, which is best known for duck necks, and therefore also called ready-to-fish duck necks. Mainly to brine as the main processing technology, with Chinese medicine spices and become, the flavor of spicy with sweet. Taste spicy can be more personal preference to moderately increase and decrease the amount of pepper, chili use."

Ingredients

Main Ingredients

Pork head: 2000 grams Duck neck: 1000 grams

Chicken wings : 1000 grams Chicken claws: 1000 grams

Duck head : 1000 grams Pig's ear: 1000 grams

Substantial Ingredients

Dried chili peppers 150 grams Salt 250 grams

Anise 20 grams p>dry chili 150g, salt 250g, rock sugar 200g, ginger 150g, anise 20g, white kou 12g, fennel 12g, licorice 5g, old kou 6g, gardenia 15g, lemongrass 12g, fragrant fruit 25g, Qianlixiang 12g, cinnamon 25g, spice 20g, aniseed 10g.

2. ready to salvage the broth system

30 pounds of broth Directions: Chicken bones + cracked bones + pork skin, boil in a small amount of water, beat off the blood foam on the skin. Then add clear water to boil, add green onions, ginger, kelp, turn off into a small fire, slowly simmer, simmer until white can be! Broth can be replaced by repeatedly adding water and simmering three times.

3. spices to remove the bitter taste

Angelica 40g, white angelica 40g, Luo Han Guo 1, soak up with water, soak for 12 hours to remove the bitter taste of Chinese spices.

4. brine package production

The above spices with a pulverizer broken, do not need to be too fine, too fine and can not come out of the flavor, and then packaged in a gauze bag, standby.

5. marinated meat ingredients marinade

To be marinated ingredients, frozen goods first thawed, and then put together, with salt, a high degree of white wine, ginger, scallions green onions, mix well, let stand for two hours, standby.

6. Now fishing brine soup system

Single with a clean iron bucket, pour out the simmering 30 pounds of broth, as long as the soup. Add salt 150g, chicken essence 400g, monosodium glutamate 200g, gardenia 15g, back to the king 50g, rock sugar 200g, cut good chili pepper 150g, soybean oil 1000g, large fire simmering 30

7. ingredients brine operation

The modulation of brine broth, heated, put into to brine meat products, with medium heat boil 30 minutes, turn off the fire, soak on - an hour! After, fishing up, plate can be on the table. According to my practice, you can not use the dry chili plate, the flavor itself is very full