You should be talking about the brine process. Compared with water bittern, oil bittern is more fragrant. You might as well look at the practice of oil bittern. \x0d\ The dishes made by the method of oil brine have the characteristics of bright red color, rich fragrance, tenderness and oiliness, and the cooking time by the method of oil brine is short, so it can be sold now, so this method has been adopted by many cooked food enterprises at present. Well-known cooked food brands such as Spice Girl Boke and Lao Zhi Hua Lu are the oil halogen. Below, this part briefly introduces the methods of oil brine for your reference. \x0d\ 1. Raw materials: \x0d\ {dried pepper100g pepper10g ginger 50g. Onion100g star anise 30g10g cinnamon10g fennel10g tsaoko10g clove 5g Amomum villosum10g Alpinia katsumadai 5g lawn mowing 5g rock sugar10g. 5,000 grams of fresh chicken soup and 3,000 grams of mixed oil (including cooked vegetable oil 1500 grams and refined oil 1500 grams) "\x0d\ 2. Preparation method: cut dried peppers into sections by removing pedicles and seeds; Ginger is washed and broken; Cleaning scallion, and cutting into sections; The grass fruit is broken and seeded; Then put star anise, cinnamon bark, Amomum tsaoko, clove, Amomum villosum, lawn mower, etc. into a basin, soak in clear water for 10 hour, take out and drain; Stir-fry the rock sugar into a pan until it is brown; Mix the fresh soup into the pot and bring it to a boil. \x0d\2. Put a small fire on the wok. Inject mixed oil1000g, heat it to 20% to 30%, put the soaked spices into the wok together with fennel, rhizoma anemarrhenae and Amomum Tsaoko, soak for about 30 minutes, and then pour into the boiling pot. \x0d\ \x0d\3. Re-ignite the clean pot, inject the remaining mixed oil and burn it to 40% to 50% heat. First, add ginger and onion to saute until fragrant, then add dried chili and pepper. When the oil is red, bright and spicy, remove the pot and pour it into the halogen pot. Add refined salt, soy sauce, chicken essence and sugar color into the pot, use low fire to keep the marinade in the pot boiling but not steaming, and cook for 4 hours, that is, make oil brine. \x0d\ Matters needing attention in preparing oil brine: Before preparing, all kinds of large spices should be soaked in clear water, so as to remove some bitter taste in the spices and some bad pigments contained in the spices, so as to ensure the fresh taste and positive color of the oil brine sauce. In addition, because the fragrance of Amomum tsao-ko is mostly in its shell, its seeds can be removed before use. \x0d\ Spices and dried peppers should be fried separately. The reason is that only low oil temperature can be used when frying spices (so that their spicy components can be slowly dissolved out), so as to achieve the ideal effect; When frying dried peppers, the oil temperature should be slightly higher, because this can make the oil halogen red and spicy. \x0d\ The oil should be half cooked vegetable oil and half refined oil, because the cooked vegetable oil is dark in color, but has strong adhesion; Refined oil, on the other hand, is light in color and weak in adhesion. Therefore, the combination of the two can complement each other, so that the color and adhesion of oil brine can achieve the best effect. \x0d\ 4. Avoid using animal fats when preparing oil brine. After the animal oil is slightly cooled, it will condense on the surface of the finished product, which will affect the appearance of the finished dish, and it is also prone to oxidative rancidity of the oil, which will lead to the deterioration and taste of the oil-halogen gravy. \x0d\ 5. When preparing, it is advisable to add less soy sauce rather than more soy sauce. Because adding soy sauce only plays an auxiliary role in color matching, too much soy sauce will blacken the marinade and ultimately affect the quality of the marinated vegetables. Here, pay attention to the matters needing attention in cooking dishes with oil and halogen as follows; \x0d\ Oil brine is mainly used to marinate duck tongue, chicken, loin-free, quail, duck heart, wing tip, duck feet, duck head, duck neck and other raw materials. Never marinate raw materials with high fat content and strong smell. Because the fishy smell and grease of these raw materials are difficult to remove and separate once they are mixed into the marinade, this will affect the quality of the marinade and ultimately affect the flavor characteristics of the marinated vegetables. \x0d\ When cooking dishes, it is best to cover the pot with a large piece of gauze, and fasten the edge of the gauze on the pot ear to form a net bag in the pot. When the marinated raw materials are put in, the gauze will naturally fall down and be submerged in the marinade, so that the marinated raw materials will not stick to the bottom of the pot and will not be mixed with spices, which is not only worrying about cooking the pot, but also convenient for fishing. \x0d\ Generally, it takes a short time to marinate in oil, so don't marinate too much raw materials at one time, and it is advisable to marinate about 3000g raw materials per pot. And it is best to sell the brine now to ensure the freshness and tenderness of the finished dishes. \x0d\ After the dishes are marinated, they should be removed from the marinated pot in time. If it cannot be sold immediately after being fished out, it can be soaked in bittern oil and fished out when it is sold. This will help to keep the dishes fresh and fragrant, and at the same time, it can prevent the dishes from air-drying and discoloration, hard and tough mouth and other phenomena due to long-term storage.