Ingredients: A. Haitian umami soy sauce 2500g, Meijia fresh soy sauce 1500g, rock sugar 2200g, sliced sugar 1550g, Jinbei brand Thai raw juice fish sauce 750g, Shuanghe brand rose wine 480g, Yueshan brand carved wine 600g, Le Jia brand chicken essence 900g and salt 500g. B dried hippocampus 1 pair, dried gecko 1 pair, 7500g of pig bone, 4500g of old chicken, roasted duck bone1500g, 250g of ham meat, 500g of ham bone, 250g of Yao Zhu, 2 squid and 3 terrestrial fish. C peanut oil 2500g, garlic cloves 1500g, onion 750g, coriander 250g, onion 150g, cinnamon 10g, star anise 10, 8 tsaoko, fragrant leaves 15g and fragrant fruits 5. D star anise, cinnamon 50g, Zanthoxylum bungeanum 10g, white pepper, licorice 10g, fragrant leaves 40g, clove 15g, dried tangerine peel 5, Amomum tsao15g, Momordica grosvenori 2, fennel 30g, angelica dahurica 5g, fragrant fruit and nutmeg 5g. E. Nanjiang 2500g (about 1500g after peeling), meat ginger 500g and coriander 250g (washed and bagged). F 500g of ginger, 0/500g of south ginger/kloc-,900g of onion and 250g of coriander (washed for later use). G. salad oil 2000 grams.

Production: 1, dried seahorses, geckos and shredded fish in material b are put into a pot and simmered for 10 minutes until they are dry for use; Wash scallops and squid, put them in 60% hot salad oil and soak them in low heat for 3 minutes. Wash the old chicken after removing its head and pedicels, blanch it in boiling water for 5 minutes, take it out, blanch it in 80% hot salad oil for 3 minutes, and take it out for later use; Duck bones, pig bones, ham meat and ham bones are put into boiling water and simmered for 5 minutes. 2. Put 30 kilograms of clean water into a stainless steel barrel, and put the above materials into the barrel for slow cooking for 2 hours; Boil the F material in a barrel for 3 hours, then take it out of the fire and filter it after 3 hours. 3. Put peanut oil in the pot, add garlic cloves, shallots, coriander, onion, star anise, Amomum tsaoko (mashed Amomum tsaoko), cinnamon, fragrant leaves, fragrant fruits and cardamom with low heat/kloc-0.5min, and take out for later use. 4. Wash the material D with water, soak it for 10 minute, and bag it for later use. 5. Boil the soup with high fire, turn to slow fire, add the light soy sauce, fresh soy sauce, rock sugar, sliced sugar, chicken essence and salt in materials E, D and A, stir slowly, pour the fried material C into the fire to boil after the sugar dissolves, and finally add fish sauce, carved wine and rose wine, and turn off the fire. After 5 hours, the brine is filtered, and the bagged things are put back into the brine to become Chaozhou brine.

Features: bright red color and mellow taste.

Usage: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat.