15 grams of star anise, 10 grams of Sannai, 10 grams of cinnamon, 8 grams of aniseed, 5 grams of cloves, 10 grams of tangerine, 10 grams of licorice, 1 mealybug, 150 grams of southern ginger, 2 rooibos, 30 grams of lemongrass, 30 grams of garlic, 15 grams of dried scallions, 30 grams of coriander.

Soup Ingredients:

1 old hen, 1500 grams of pork ribs or bones (or chicken bones, pig bones can be), 150 grams of cinnamon in the shell, 250 grams of pork fat, 300 grams of garlic clover or garlic cloves.

Seasoning:

Salt 75g, cooking wine 50g, fish sauce 10g, sugar 50g, monosodium glutamate (MSG) 15g, red soybean oil 30g, light soy sauce 300-500g, dark soy sauce 250g.

Practice:

First, soy sauce, cooking wine, rock sugar, salt, monosodium glutamate in a tiled pot on a slow fire, about 1 hour to cook then become. Spices and herb packets shall be soaked in the basin frequently. After the brine is made, it is best to use it every other day.

Note:

1, the preparation of brine with all the ingredients, otherwise it will be difficult to form the unique flavor of Chaozhou brine.

2, in order to make the spices fully flavored, the spices can be roasted first with a small fire incense, and then made into spice packets.

3, the brine to master the fire, generally using a small fire, so that a variety of ingredients to fully simmer flavor.

4, in the brine to add fat meat and garlic shoots or garlic scapes, which is to make the brine more oily and fragrant, but only in the brining of raw materials to join, and need to be in the raw material brine after the fish out.

5, brine can be made after continuous use, but to be properly preserved to prevent deterioration. In addition, the spices in the brine need to be changed every 5-7 days, the seasoning also needs to be added every 5-7 days.

6, Chaozhou brine can be brined raw materials, including poultry, livestock, livestock offal, aquatic products, eggs, soy products and vegetables.