First, the universal brine formula

Second, the production process.

1. Chop tsaoko with a knife, knock cinnamon into small pieces with the back of the knife, cut licorice into thick pieces, tie chives, pat ginger loose with a knife, and cut red pepper into sections.

2. Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a spice bag, and tie the bag tightly.

3. Put the spice bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into the pot and mix well.

Precautions for the use of brine:

1, if all animal raw materials need to be treated with retting water before marinating, otherwise the raw materials will be directly put into the pot, which will lead to the rapid decrease of salt water, which will lead to the salty taste of dishes.

2, a pot of good brine, should often marinate animal raw materials with strong flavor, so as to increase the flavor of brine soup. There is a jargon called "the older the brine, the better", which is what the old brine said.

3. In the process of adoption, we should always check the color, fragrance, salinity of salt water and the adequacy of soup. As long as we find that there is a significant reduction in a certain aspect, we should make up for it immediately, which is what we often say.

Sichuan brine formula

1, Sannai five points/Illicium verum/Fennel five points/Xiangsong one two five points/Chenpi five points/Angelica dahurica five points/Liangjiang one two points/Lilac five points/Guangxiang one two points/Cardamom five points/Live chicken one two points/Cinnamon San Qian/Guijian two/Zanthoxylum three two points/Amomum villosum five points/Crataegus pinnatifida one two/Lithospermum.

Formula. The usage of bittern medicine is to sew up a dose of bittern medicine gauze, put it into a pot according to the ingredients needed for different products, make bittern with oil, rock sugar and soy sauce, and then make bittern into various bittern products.

2. Sannai15g star anise 20g Amomum villosum 30g Angelica dahurica 20g straw chop 20g Gan Song10g fragrant leaves 20g fennel15g clove15g cardamom 20g dried tangerine peel10g tsaoko 20g white pepper10g.

Production method: wrap all kinds of medicines in gauze, fry them in clear oil100g, put them in an ice pool for 200g, stew them with low fire, add some soy sauce, salt and water, stew them for a few minutes, and then marinate the meat. Sichuan bittern can be divided into spicy bittern and spiced bittern, and spiced bittern can be divided into red bittern and hundred bittern. Usually, red brine is used more, and the range of raw materials for brine is wider. White brine is relatively small, which is generally used in Sichuan cuisine, such as mixing husband and wife lung slices.

1. Spicy bittern formula:

400g of star anise, 250g of fennel, 200g of kaempferia kaempferia, 200g of cinnamon, 50g of Amomum tsaoko, 20g of cardamom, 20g of tangerine peel and hawthorn, 30g of pepper, 200g of dried sea pepper, 300g of ginger and spicy oil1000g. (25 kg of water)

Second, the formula of spiced halogen:

500g of star anise, 400g of fennel, 250g of kaempferia galangal, 300g of cinnamon, 50g of cardamom, 20g of tsaoko100g, 20g of licorice, 50g of vanilla10g, 50g of hawthorn, 30g of pepper and 0g of dried ginger10g. (25 kg of water)

Note: 1. When I make salt water, I use less cloves and herbs. Cloves use more astringency, salt water is black, and herbs use more herbs to have stronger flavor.

2. Before making brine, the spice bag should be soaked for 5- 10 minutes, so that the herbal flavor can be removed and the fragrance of spices can be blended.

3. A packet of spices can be pickled 3-4 times, and it should be kept in the refrigerator after each pickling.

4. When curing beef, the amount of fennel, pepper and tsaoko should be increased, or a pot of beef brine should be added separately. Original Sichuan Brine Formula

Make salt water Various combinations of spices will be used. I provide you with several recipes, hoping to help you.

In the perfume formula. Some of them need sorting and processing. Some need to be fried and used. The purpose is to stimulate the volatilization of perfume flavor. Wash with water before frying. The spice that needs to be fried is fragrant leaves. Cinnamon, anise, cardamom and fennel. Dried peppers. Pepper. Tsao ko There is a kind of licorice that does not need to be fried. Lilacs. Ginger. Chenpi, Siraitia grosvenorii and Gardenia

Formula 1: Amomum villosum. Fennel. 20 grams of cinnamon each. Sweet leaves. Astragalus membranaceus and Zanthoxylum bungeanum 15g. 50g of star anise galangal each. 5 grams of dried tangerine peel and licorice. 25g of cardamom, 25g of dangshen and 25g of angelica. 4 Siraitia grosvenorii. Jujube 20g of angelica dahurica and 20g of white pepper. 30 grams of cloves.

Formula 2: 25g star anise. Lilac kaempferia. Pinus sylvestris var. Alpine. 7 grams of angelica dahurica each. Cinnamon cassia twig. Fennel. Sweet leaves. 15g licorice. Cardamom, cardamom and woody dial. 5 grams of citronella each. Amomum villosum, Amomum villosum, dried tangerine peel 65438+ fragrant peel 02g each. Meat and fruit10g. Pepper. 8 grams of Alpinia katsumadai each. One Siraitia grosvenorii.

Formula 3: star anise. Amomum kaempferiae each 15g. 5 grams of cinnamon. Fennel 12g. 20 grams of dried tangerine peel. Alpine ginger pepper. Amomum villosum each 10g. 25 grams of Amomum tsaoko. 6 grams of cloves.

Formula 4: star anise. 25g of kaempferia kaempferia fruit and 25g of dried tangerine peel. Codonopsis pilosula 15g each. Pepper. Senecio scandens, Fructus Lycii, Fructus Amomi, peeled longan, 20g each. Licorice. 40 grams of black pepper each. One Siraitia grosvenorii. Two clams. 5 grams of cloves. 30g of American ginseng. Jujube 5 grams of southern ginger each. Fennel. Sweet leaves. Alpine ginger citronella. Amomum villosum each 10g.

As the saying goes: "Eat radish in bed and ginger in bed, and you don't need a doctor to prescribe." After careful analysis, it is not difficult to find that this slightly exaggerated proverb is actually very reasonable. The so-called radish and ginger are actually vegetables and seasonings that we often contact in our daily life. This proverb understands people's doubts here and emphasizes their importance to human health. In the authentic Chaozhou Longjiang pork knuckle pot-stewed bag we are talking about today, it should be noted that it not only contains many ingredients beneficial to human health, but also has a great influence on the taste of roast duck. Below, let's talk in detail about the production of braised pork feet in Chaoshan Longjiang!

You can smell that the authentic Chaozhou Longjiang pig's trotters exude a natural and mellow taste, which is very attractive. The main reason is that natural spiced medicinal materials are selected when making packaging, and any unnatural ingredients, such as essence and other chemical additives, are absolutely abandoned! And the packaging materials are absolutely hygienic, and there are no other miserable things!

It is not advisable to put too much aromatic medicinal materials in making Chaozhou trotters pot-stewed package. It should be noted that authentic Chaozhou trotters pay more attention to the original flavor of trotters. Therefore, fragrant herbs should be placed in a constant amount! Even the natural spice formula can't hide the smell of pig's trotters. If you put too much medicinal materials, the medicine will be affected by impurities in the medicinal materials, which will inevitably make the packaging and even braised trotters feel slightly bitter and greasy!

Onions and garlic are essential! It's not hard to see shallots and garlic here. They are very common flavoring products in our daily life. Putting them in braised pig feet can increase the flavor of pig feet! Braised pork feet are also inseparable from the daily popular spices onion and garlic. It is these indispensable condiments that make the taste of authentic Chaozhou Longjiang braised pork feet more popular! In addition to shallots and garlic, it is suggested that small ingredients such as coriander, peanuts and sesame seeds can be added according to public tastes. These small materials are also the best choice to make your trotters more delicious!

In short, if you want the beauty of pig's trotters, the material package configuration is the key. After paying attention to what I told you above and practicing several times, it is not difficult to make delicious and fresh trotters!

I am a boring Hao Ge, a boring food blogger who likes singing. I hope you will like my answer!

To make brine, a variety of spices must be used. Below, I want to share with you several kinds of halogen formulas, hoping to bring some inspiration and help to you! (Tip: The proportion of braised pork seasoning is very important)

Selecting 60g of Amomum tsaoko; 40 grams of star anise; 40 grams of angelica dahurica; 60 grams of cinnamon; 60 ~150g of Zanthoxylum bungeanum (don't think you can eat hemp, just put it hard,15g is quite a lot) 50g of fennel; 50 grams of fragrant leaves; 30 grams of Alpinia katsumadai; 30 grams of fragrant sand; 30 grams of rhizoma kaempferiae; 50 grams of nutmeg; 5 grams of cloves; Chenpi10g. Select spices and put them in gauze bags.