Material preparation:

25 grams of star anise, 15 grams of cinnamon, 15 ~ 25 grams of cumin, 10 grams of licorice, 10 grams of Sannai, 3 ~ 5 grams of sweet woad, 20 grams of pepper, 10 grams of nutmeg Cao Nutmeg 5 grams of grass 15 grams of cloves 5 ~ 15 grams of ginger 100 grams of scallions 150 grams of wine 100 grams of sugar 350 ~ 500 grams of rock sugar, 15 grams of monosodium glutamate, refined salt 350 ~ 500 grams of fresh broth 5000 grams of refined oil 50 grams, 2 bags of gauze. 350-500 grams, 5000 grams of fresh soup, 50 grams of refined oil, 2 gauze bags.

One, the production of brine:

The brine into the gauze bag, tighten the mouth of the bag. If there is no old brine, you need to first use chicken bones, pig bones to simmer the bone juice, the method is: take 5 pounds of bone plus 10 pounds of water (tube bone needs to be first rinsed with water for 1 hour to remove the blood, clean, knocked off) simmering over a low fire for 5-8 hours and then fished out of the bones into the brine packet, add water to 50 pounds, add chili peppers, peppercorns, ginger, boiled and then simmered with a low fire for about 1.5 hours. To the flavor, the initial production of brine is complete

Two, pickling:

1, duck neck, duck head pickling: first clean it, add the right amount of water, add salt (salty than the vegetables), add sodium nitrite (10 pounds of water plus 1 gram, to play the role of loosening, red and shorten the role of halogen dissecting time, the amount of its accession can not be exceeded, or it will be poisoned) pickling dissections, 10-20 degrees in winter, 24 hours or so. -20 degrees for about 24 hours, spring 20-30 degrees for about 12 hours, summer 30-40 degrees for about 5-6 hours.

2, duck wings, duck scratch, duck gizzard marinade: first clean it, sprinkle the surface of the appropriate amount of salt, mix well, about 8 hours in winter, spring about 4 hours, summer about 2 hours.

3, duck intestines do not need to marinate.

Three, out of water:

Duck, neck, duck head, duck intestines need to be out of water, based on the method of cooking in boiling water for 10-15 minutes, cooked out of the smell of blood and rinsed with water (Note: raw materials should be boiled water in the pot)

Four, brine:

1, seasoning: first add the appropriate amount of monosodium glutamate (MSG), table salt (salty), sugar (50 pounds) Brine with monosodium glutamate about 2 two, sugar 4-6 two), and then add Bib 15 grams, 500 grams of pepper, 500 grams of chili peppers, 120 grams of chicken essence.

2, brine: add raw materials, cooking wine, red currant powder, cook on low heat for 1 hour, brine pot away from the fire before 10 minutes to add duck flavor flavor, duck flavor bone marrow dip, super fresh flavor king appropriate amount of brine pot away from the fire is still required to soak for about 10 minutes, to be spicy into the pot can be.

Maintenance of brine: each brine will be placed in a ventilated place after brining, do not shake after cooling, such as brining less raw materials, only a part of the brine is needed, then, brining raw materials, the remaining brine and the unused part of the brine must be all boiled.

Extended information;

Brine, generally can be divided into red brine, yellow brine, white brine three categories; Sichuan brine in the country's most prevalent, more than red brine-based, the flavor is also the best.

Sichuan halibut well-known representatives are: Liao Paijiao, Xiang Ya Fang, stick chicken Legends, Ziyan Barilla chicken, Wanchun halibut, drunken incense Sichuan halibut, Koufu set, Bashikan halibut, Chengdu image halibut, halibut sweet skin duck and so on.

Baidu Encyclopedia, brine.