1. Several methods of making brine: 1. Ingredients: Sichuan pepper, star anise, cloves, grass fruits, 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 pieces), cinnamon (one piece), grass fruit ( 1), tangerine peel (1/4 piece) Method: carry 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, cumin, star anise, and 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, 500g fish sauce, 150g rock sugar , 500 grams of refined salt, 250 grams of galangal, 250 grams of green garlic, 150 grams of fried garlic, 250 grams of coriander, and 250 grams of Shaoxing wine. Method: Combine 100 grams of Sichuan pepper, 150 grams of star anise, 100 grams of cinnamon, 50 grams of cloves, and red yeast rice. Put 50 grams 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. Preservation method: It needs to be boiled once every morning and evening. The "medicine bag" is usually changed every 15 days. Every day, light soy sauce, fish sauce, dark soy sauce, salt, sugar, and wine should be added in appropriate proportions according to the consumption. After marinating 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, fennel, 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, make it slightly salty, and add galangal, Star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander, fennel, grass fruit, licorice, ginger slices. (3) Bring the soup to a boil and pour in the sesame oil. 7. Spices: 60 grams of star anise, 50 grams of cinnamon, 45 grams of hay, 50 grams of tangerine peel, 200 grams of fresh ginger, 75 grams of lemongrass, 1 pair of geckos, 10 grams of cloves, 30 grams of grass fruits, 35 grams of cumin, 25 grams of peppercorns Grams, 30 grams of American ginseng, 15 grams of Codonopsis pilosula, 25 grams of clams [available in traditional Chinese medicine stores], 4 monk fruit, 20 grams of wolfberry, 50 grams of red dates, 100 grams of dried onions, and 30 grams of ginger. Soup ingredients: 2 old hens, 1 old crow, 3000 grams of pig cob bones, 300 grams of longan [with shell], 500 grams of lard, 300 grams of celery, 50 grams of coriander, 75 grams each of green and red peppers. Seasoning: 250g refined salt, 1500g light soy sauce, 500g dark soy sauce, 150g sugar color, 200g cooking wine, 50g fish sauce, 100g rock sugar, 75g MSG, 25g chicken essence. Method: (1) Clean the old hens and old crows [use chicken and duck offal separately], break the cob bones and put them into the soup pot together, then add the broken longan and mix it with about 20 kilograms of water: burn over high heat After boiling, skim off the foam, turn to medium heat and boil into a pot of original soup, take out the old hen, duck and cob bones and set aside.

(2) Pour the original soup into the brine pot, and wrap the star anise, cinnamon, hay, tangerine peel, gecko, cloves, grass fruits, fennel, pepper, American ginseng, Codonopsis pilosula, clams, wolfberry, etc. in gauze to make a spice bag. Put it into a brine pot, then add fresh galangal, lemongrass, cracked mangosteen, red dates, dried onions, beaten ginger, refined salt, light soy sauce, dark soy sauce, sugar color, cooking wine, fish sauce, rock sugar, etc. , then simmer for about 1 hour. After the flavor is fully absorbed, add MSG and chicken essence to make brine. (3) Clean the raw materials to be marinated first. After preliminary processing, put them into the brine pot. Cut the celery into sections, cut the coriander into sections, remove the seeds from the green and red peppers and cut them into pieces. Mix the lard together and put them into the wok. After stir-frying, pour the pot into the brine pot, then put the brine pot on the heat and marinate the ingredients in the pot until cooked. (This recipe is so precise and complicated) 8. Ingredients: 400g dried chili pepper, 50g ginger, 70g green onion, 20g star anise, 8g cinnamon, 10g cumin, 10g grass fruit, 10g pepper, 5g cloves, 8g amomum villosum , 12g cardamom, 5g paicao, 5g bay leaf, 100g refined salt, 15g MSG, 50g red yeast rice, 5000g fresh soup, 2000g refined oil. Method: (1) Cut the dried chili into sections, soak other spices in water and drain. Add 1200g of red yeast rice to boil, then drain and keep the juice for later use. (2) Heat a clean pot, add oil and heat until it is 30% hot. Add in the dried chili knots, drained spices and green onions and ginger and stir-fry briefly. Add fresh soup and boiled red yeast rice water, add refined salt and MSG and bring to a boil. Reduce heat to low and simmer for 2 hours, until the aroma and spiciness come out, and the marinade is ready.