1. Spices

10 grams of amomum villosum, 60 grams of star anise, 30 grams of angelica root, 40 grams of angelica (chopped), 5 grass fruits, 20 grams of long pepper, woody incense 20 grams, 50 grams of dried ginger, 5 fragrant fruits (break all), 5 grams tangerine peel, 50 grams white buckwheat (break all), 10 grams bay leaves, 3 ginkgo (that is, ginkgo seeds. Break and remove the heart) , 60 grams of Sannai, 50 grams of hawthorn, 5 grams of cinnamon, 20 grams of cinnamon, 5 grams of lemongrass, 20 grams of licorice, 350 grams of pepper, 5 grams of cauliflower, 20 grams of coriander seeds, 20 grams of cumin, 20 grams of pepper, cloves 5 grams, 250 grams of dried green peppercorns.

2. Seasonings

10 pounds of salad oil, 100 grams of butter, 3 green onions, 50 grams of ginger, 100 grams of bell pepper, 300 grams of sugar, 300 grams of MSG, salt 300 grams, 200 grams of Pixian bean paste, 250 grams of bitter rice (it needs to be fried for two days before taking it out, otherwise it will be bitter).

3. Preparation of spice seal oil

1. 10 pounds of salad oil, 100 grams of bean paste, stir-fry in cold oil, three green onions, and old ginger 50 grams, 150 grams of green pepper, 250 grams of wild rice, 20 grams of coriander seeds, 20 grams of pepper, oil temperature is 100 degrees, add cut millet chili and Erjingtiao sea pepper, put them in and stir-fry at low oil temperature for 3 to 5 minutes , smell the aroma of bean paste, turn off the heat.

2. 350 grams of millet pepper and Erjingtiao sea pepper (if you want it to be spicier, use spicy sea pepper according to local taste, the pepper needs to be cut into half), filter out the pepper, Pour in the oil and put the sea pepper into a basin to cool. Pour the oil into clean water, and 250 grams of dried green peppercorns. Wash them with water. Add the spicy millet, wattle sticks, coriander seeds, and pepper into the spice bag. Pack a separate package of bitter wild rice. The bitter wild rice is fresh and can only be used for two days. , it will return to sourness after two days. It is a kind of wild garlic and wild onion that grows in the fields. It is sold online. Cut the pepper into 2 pieces in the middle and stir-fry the wild rice.

4. Making the brine

1. Crush the spices (do not grind them into powder), soak them in warm water for 20 minutes, wash them thoroughly, put them in the spice bag, and add the spice bag into the brine. , bitter rice buns, chili buns, cook for 20 minutes.

2. Seasoning: add 300 grams of MSG, 300 grams of sugar, and 300 grams of salt (the salt should be moderate as the salinity in different regions is different), then adjust it to the right amount according to the taste, and give it a taste. Just make it a little salty, add sugar color (don’t make the sugar color too dark), just make it a light color, such as duck head, chicken feet, etc. The color should not be too dark.

3. After adjusting the brine, you can put it in the pot to brine. The purpose of adding butter is to increase the aftertaste and rich taste, but you cannot add too much.

5. Precautions

1. After the brine is black, pour out 2/3, leaving 1/3 and add boiling water. It is not necessary to add old brine when adding new water (this is not oil brine, it is half oil and half brine.) Please note that the brine should be kept at about 20 kilograms, not too little. 20 kilograms of brine is used to brine 30 to 40 kilograms of goods at a time. This spice bag It can marinate about 80 kilograms. If the chili bag is cooked twice, you can replace it if the taste is weak. Take out the material bag after cooking for 40 minutes each time. You can control the actual situation by yourself. Open the chili bag, discard the green onion and ginger, and put out the coriander seeds. , pepper, and Sichuan peppercorns are picked out; there is really a difference whether or not the spicy braised bitter rice is added, and it will have a different flavor after being left out.

2. After marinating for a certain period of time, pick up the main ingredients, let them cool down, and soak them in the brine oil. This brine oil is the oil in the brine pot. Beat the oil and the oil temperature is 30~40°C. Soak the cold ingredients for about an hour. To increase the aftertaste and aftertaste, soak duck heads, duck feet, duck paws, etc. when they are cool and not warm enough.

3. After brewing, return the brine oil directly to the pot, boil the pot and take out the ingredients package.

4. If it doesn’t feel numb, add Sichuan peppercorns, and if it doesn’t feel spicy, add sea pepper. The largest ratio is the ratio in the tutorial, and the smallest ratio needs to be mastered by yourself.

5. The level of sealing oil is generally 10 pounds of salad oil. If the amount of salad oil is less than a certain level, the same process is used to seal the oil. When done, pour it into the pot.