Guilin rice noodles is a famous snack with unique flavor, which has a history of more than 300 years. Guilin rice noodles are composed of three parts: brine, rice noodles and side dishes (beef brisket, braised beef, etc.). ). The vermicelli is smooth, the brine is delicious, and the meat dishes are fragrant. The three parts have their own characteristics, and the whole bowl of powder can complement each other only if it is completely harmonious. There are two ways to eat Guilin rice noodles: one is "dry fishing" and the other is "adding soup". Either way, brine will play its unique taste and make people linger.

Guilin rice noodles bittern

Raw materials: pig's head bone and ox's bone each 4000g, Amomum tsaoko, cinnamon and licorice each 20g, Illicium verum, Citronella, Amomum villosum each15g, fennel 25g, clove 5g, geranium and pepper each10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g and dried pepper 50g.

Output: 1. Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with strong fire, then boil them with low fire for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well.

Features: bright red color and salty taste.

Usage: It is a special brine for Guilin rice noodles. It can not be used to pickle chickens and ducks, but can pickle beef, pork, donkey meat, horse meat and internal organs.