3-5 star anise, 3-5 star anise, 2 cinnamon, 2 fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum and Amomum tsaoko each.

Clove, yam, Siraitia grosvenorii, dried chilli 10- 15 2-5 tablespoons ginger, onion, Shaoxing wine and crystal sugar.

5 tablespoons refined salt, 4 tablespoons fresh soup and oil.

2 gauze bags

Practice of brine production

Brine production map 1

Step 1

Method 1: 1 Divide the material 1 into two parts, put it in a loose gauze bag and tie the bag tightly. 2 Wash and mash ginger. Wash the onion and root it. 3. Break the rock sugar, put it in an oily pot, stir-fry it with low fire until it is dark red, and turn it into sugar color with 500 grams of boiling water. Put the pot on the fire, add 5000 grams of fresh soup, add ginger, onion, salt, a little soy sauce and sugar, and then add seasoning packets. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.

Diagram of brine production II

Second step

Method 2: Material: a packet of liao ribs concentrated marinade, and chicken wings method: 1. Hair removal and washing of chicken wings. 2. Boil in boiling water for 2 minutes, remove blood, remove foam and drain. 3. After tearing the inner bag of liao ribs concentrated marinade, add water and heat it, and add more marinade when the taste is light. 4. Cook the chicken wings with salt water and simmer for 30 to 50 minutes. 5. Turn off the fire and let the chicken wings soak in the brine 1 hour to fully taste.

Third step

Usage: 1 Generally speaking, the first bittern will be sweeter, and then it will be gone. The pickled food will be more and more delicious. (It always makes me reluctant to pour) 2 Raw materials generally have to undergo special water treatment before brine. On the one hand, it is clean, on the other hand, brine is better. Check the color, fragrance, saltiness, amount of soup, etc. When using salt water, if there is any deficiency, it should be supplemented in time. Generally speaking, salt and soup are mainly needed. After each use of brine, there will be a small amount of raw material residue (which will affect the water quality) or oil slick of meat floating on it (which is easy to deteriorate and make brine deteriorate). Remember that the surface of the filtered water should be covered with oil. Make it slag-free and smooth. Generally, I use 10- 15 times to make brine. After use, put it in a ventilated place for shade, and then put it in the refrigerator for freezing. Take it out and thaw it next time.