Red marinade ingredients: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, 5 grass fruits, 15 licorice

grams, 100g dried red pepper, 150g chives, 150g ginger, 250g sugar, 1000g rice wine, 500g high-quality soy sauce, 50g sugar, 200g refined salt, 250g hot peanut oil, 100g MSG, bone broth

12kg.

Preparation method: ① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections.

②Put star anise, cinnamon, dried tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly.

③Put the spice bag, green onion knots, ginger cubes, sugar slices, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.

Ingredients for yellow marinade: 150g yellow gardenia, 100g bay leaves, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, 150g fried garlic, 150g fried fresh orange peel, celery

150g, 150g ginger, 1 bottle of satay sauce, 1000g rice wine, 250g cooked rapeseed oil, 150g oil curry, 200g MSG, 230g refined salt, 12kg bone broth.

Preparation method: ① Crack the yellow gardenia with a knife, tie the celery into knots, and pat the ginger loose with a knife.

②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly.

③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot, and mix thoroughly.

Ingredients for white marinade: 60 grams of star anise, 50 grams of kaempferol, 25 grams of pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, 150 grams of chives, 150 grams of ginger, 1000 grams of water and wine, white

1000g soy sauce, 120g refined salt, 100g MSG, 12kg bone broth.

Preparation method: ①Tie the chives into a knot, and pat the ginger loose with a knife.

Put star anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into a spice bag, and tie the bag tightly.

②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix well.

This recipe is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion).

Three tips for preparing marinade 1. The amount of spices, salt, and soy sauce should be appropriate: too many spices will make the finished dish strong in medicinal taste and dark in color; too few spices and the finished dish will not have enough flavor.

If there is too much salt, the finished dish will not only taste "salty", but it will also become tight and shriveled; if there is too little salt, the delicious flavor of the finished dish will not be outstanding.

Too much soy sauce and the finished product will be dark and ugly; too little soy sauce and the taste will not be delicious enough.

2. Selection of raw materials: It is not advisable to use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use spices that are easy to fade.

3. The marinade should not be boiled in advance: the marinade should be prepared and used immediately. This will not only prevent the aromatic smell in the condiments from evaporating in vain, but also save fuel and time.

Preservation of marinade The marinade used for marinating dishes should be preserved for future use.

The more times the marinade is used, the longer it can be stored, the better the quality, and the more delicious it tastes.

This is because the marinade contains more and more soluble protein and other ingredients.

When preserving marinade, you should pay attention to the following points: 1. Skim off oil and foam.

The floating oil and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly.

Boil and sterilize once a day in the morning and evening in summer and autumn. Boil and sterilize once a day or every other day in spring and winter. The boiled marinade should be placed in a sterilized container.

3. The container must be pottery or white enamel.

Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even deteriorate and become unusable.

4. Pay attention to the storage location.

The marinade should be placed in a cool, ventilated and dust-proof place with a gauze cover to prevent flies and insects from falling into the marinade.

5. Addition of raw materials.

Spice bags should generally be replaced after only two uses.

Other seasonings should be added every time the raw materials are marinated.

Note: After you have the old brine, you don’t have to use bone broth to prepare the brine. You can also use water or no oil.

Preparation and cleaning of raw materials before marinating.

After the animal raw materials are slaughtered, the remaining hair and dirt must be removed.

Preliminary knife work.

Meat, intestines and liver should be cut into pieces.

There is no need to modify the knife for poultry and dried tofu.

Blanching treatment.

All animal raw materials that need to be brine should be blanched before being used for brine.

The key when braising raw materials is the selection of brine pot.

It is best to use a cast iron pot. If there are not too many raw materials to be marinated, it is better to choose a casserole.

The thick walls of these two pots have poor thermal conductivity and the soup is not easy to evaporate.

Food is less susceptible to chemical changes with this pot.

It is not advisable to use copper or aluminum pots, because the pot has strong thermal conductivity and the soup will evaporate quickly.

Copper pots are also prone to chemical reactions with the salt in the marinade, which affects the color, taste, and hygienic quality of the finished product.

To master the firepower.

Generally, medium-low or low heat is used to keep the soup in a small or slightly open state.