Spices: star anise, cinnamon, fragrant leaves, fennel, licorice, pepper, Amomum tsaoko, clove, Amomum villosum and Amomum villosum.

Ginger, scallion, Shaoxing wine, refined salt, vegetable oil, soft sugar and clear water.

Preparation of basic brine:

1, chop pig bones into small pieces and clean them;

2. Boil in a cold water pot, continue to boil for 5 minutes, and skim off the floating foam;

3. Pick it up and clean it again with hot water;

4. Put the bones in a deep pot, add the unheated hot water, boil them on high fire, turn to low heat and simmer for an hour and a half, remove the bones, skim off the oil slick, and keep fresh soup for later use;

5, hot pot cold oil, add sugar, stir-fry slowly until the small foam in the syrup turns into a big foam, and the color is dark red;

6. Pour boiling water and stir evenly, that is, turn into a sugar color, and hold it for later use;

7. Put anise, cinnamon, fragrant leaves, fennel, licorice, pepper, tsaoko, clove, Amomum villosum, Amomum villosum and other spices into a gauze bag and tie the bag tightly;

8. Wash the ginger and pat it flat, and wash the green onions together with the fibrous roots.

9. Take a proper amount of fresh soup, add onion ginger, salt, a little monosodium glutamate and sugar color, add spice bag, add Shaoxing wine, bring to a boil, turn to low heat and slowly boil for half an hour, and when the fragrance overflows, it becomes fresh brine.

Remarks:

1, old hen, old duck, pig bone and chicken rack can all be used to cook soup stock;

2. Regarding the types of spices, there is no need to be many and complete, choose several basic ones or ones you like;

3. Glycyrrhiza uralensis Fisch has the function of harmonizing various flavors and refreshing, so it is best not to miss it;

4. With regard to the dosage of spices, about 50g of spices can be used for new brine1000g, otherwise, the taste of traditional Chinese medicine is too heavy and astringent;

5. The smell of clove is too strong, so it should be added as appropriate according to the specific situation, and 1000 grams of fresh soup should be controlled at1-3 grams;

6. You can soak the spice bag in warm water for half an hour before you put it in the pot. First, you can remove the dust on the spice, and second, you can remove the heavy taste of traditional Chinese medicine.

7. In the production of sugar color, the approximate ratio of vegetable oil, sugar and water is1:12:10;

8. When frying the sugar color, you need to fry it slowly with a small fire, and the sugar color should be less tender, otherwise the fried sugar color will be bitter;

9. The sugar color should be added in several times to avoid the color damage of the soup, and the golden color of the marinated food is appropriate;

10, in the production of brine, the green onion retains its roots, and the taste of brine will be more fragrant;

1 1, the brine prepared by traditional methods usually does not add monosodium glutamate, but because most fresh brine is not tasty enough, monosodium glutamate can be added in the initial preparation process of brine.

Use of brine:

1 After brine is made, it is best to use it every other day;

2. All animal raw materials need to be treated with retting water in advance before marinating;

3, often marinate animal raw materials with strong flavor, and the fresh flavor of brine will become stronger and stronger, eventually becoming a good pot of brine;

4. Raw materials with heavy odor such as beef, mutton and animal water should be marinated separately from other raw materials to ensure the quality of brine and marinated dishes;

5, in the process of use, always check the color, fragrance, salinity of brine and whether the soup is sufficient.

Preservation of brine:

1 Before brine is preserved, it needs to be boiled to remove the floating oil on the surface, then the foam is cleaned, and the brine is filtered and precipitated with gauze to keep it clean;

2. Only a thin layer of oil surface is reserved on the surface of brine, which is easy to deteriorate due to too much grease;

3. After the brine is naturally cooled, put it into a clean, water-free and oil-free cleaning vessel for preservation. Avoid using iron and wood when preserving brine. Iron is easy to rust, and wood has peculiar smell.

4. If it is stored for a short time, it can be sealed and refrigerated, but it needs to be boiled frequently to prevent deterioration; If it is not used for a long time, it needs to be frozen and sealed.