Material: 6 duck heads.

Ingredients: coriander

Seasoning: peanut oil, cooking wine, soy sauce, oyster sauce, lobster sauce (temporary soy sauce), salt, star anise, cinnamon, dried tangerine peel, pepper, dried pepper, ginger and garlic.

Exercise:

1. Wash the duck head. Wash coriander and set aside. Mashed ginger and garlic.

2. Add a little peanut oil, stir-fry Zanthoxylum bungeanum, dried pepper and fermented soybean, add water, add ginger, garlic, star anise, cinnamon, dried tangerine peel, soy sauce, oyster sauce and salt, and cook for a while.

3. Add the duck head, pour in the cooking wine and cook on low heat 15-20 minutes. Dish, add coriander and pour marinade.

The second method:

Material: 1. Duck 1 (about 3 kg) washing salt water:1. Water is 5 liters and 2 liters. Salt 1.5 lb 3. Sugar 1 pound 4. Salt water bag can go to a Chinese medicine shop to ask a clerk for help, or you can buy a ready-made salt water bag. If you are not bored, you can buy your own seasoning. Materials include fennel, pepper, star anise, cinnamon, licorice, tsaoko, clove and so on. The dosage can be according to personal preference, but be careful not to use too much clove, and you can add more fennel. Inclination: 1. White rice vinegar amount 2. The amount of garlic is 3. Chopped pepper 1: 1. Boil the water, put the brine in the fish bag and put it in the pot with other materials. Boil on high fire for 15 minutes, then turn to low fire for about two or three hours to make the brine taste. Mix all the ingredients in the dipping sauce and put it in the refrigerator for a period of time. Put the duck in the boiled brine, cook it on high fire until it just boils, and turn to low fire for about an hour (depending on the size of the duck). If you can pierce the duck leg with a toothpick, it means it is cooked. You can take it out and slice it. You can also soak the duck in ice water to cool it before slicing it, so there is less oil. If you use dip, it will taste better.

First, the production of brine

formula

Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice 10g anemarrhena rhizome 10g fermented grains 3 ~ 5g pepper 20g Amomum villosum 10g Amomum tsaoko 15g clove 5 ~ 15g. 350-500g of crystal sugar, 0/5g of monosodium glutamate/kloc, 350-500g of fresh soup, 500g of refined oil and 50g of gauze bag.

Double modulation

1? Divided into star anise, cinnamon, fennel, licorice, kaempferia kaempferia, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum villosum, Amomum tsaoko, clove and so on. Divide into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with a string; Wash ginger and break it; Onions must be washed and rooted.

2? First, roast the large rock candy on the fire, then put it on the chopping block and break it gently, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get the sugar color.

3? Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add seasoning bag, boil and cook slowly with low fire until the fragrance overflows, which is fresh brine. Brine formula welcomes prawn masters to irrigation.

Salt water collection (excerpt)

Production/Jiangsu Taizhou Liu Yongxiang

Ingredients: onion oil 250g, sesame oil 200g, water15kg. Carrot and celery each150g, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, onion 50g. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C Illicium verum, Cortex Cinnamomi Japonici each 15g, Fragrant Leaves, Zanthoxylum bungeanum and Fennel each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Alpinia officinarum and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis Longi each 10g, 3 Siraitia grosvenorii, 5g clove and citronella each, and Rhizoma Alpiniae. 200g of D 250 monosodium glutamate, 200g of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce.

Preparation: put 1 and b in boiling water for 10 min, then take out, put it in 15 kg of clean water, then turn to low fire, boil continuously for 2 hours and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook on low heat for 40 minutes until the soup overflows with spices, then add raw material D and add onion oil and sesame oil to taste.

Features: bright red color, fresh and salty, slightly sweet and spicy.

Application: In the process of brine use, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better.

Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D again, you need to be careful to flavor it, and the taste should not be biased, not in raw material C.

Excessive use of citronella. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. Among the large pieces of pickled beef and rabbit legs, beef and rabbit legs should be pickled with salt, monosodium glutamate and cooking wine in advance.

Production/Zhao Jing, Wuhan, Hubei

Flavor: Spicy, salty and slightly sweet.

Materials: 1500g old chicken, pork belly, Jinhua ham and 2500g elbow bone. B 250g of dried chili, 30g of Daphne odora, Radix Angelicae Dahuricae, ginger, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh ginger, geranium and licorice, 20g of dried tangerine peel, fennel and rapeseed, 65,438+00 of Amomum tsaoko, 5g of clove, 65,438+of black pepper and Flos Magnoliae. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red yeast rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams.

Output: 1. Clean material A, simmer in boiling water for 10 minute, take it out and put it in a big soup bucket, add 30 kilograms of purified water and boil it with strong fire, simmer for another 5 hours, then filter residue and leave juice. 2. Put the material B into a dry pan and stir-fry it with low fire for 10 minute (the fire should not be too big to avoid burning the spices), tie it tightly with gauze and put it into a bucket for 30 minutes. 3. Put salad oil in the pot, heat the oil to 50% and stir-fry the material C 10 minute, take it out and tie it tightly with gauze, put the material D in a barrel (red yeast rice needs to be tied tightly with gauze alone), soak it in rock sugar for 20-30 minutes when the oil is heated to 50%, then pour it into the barrel and simmer for 40 minutes.

Features: reddish brown in color and mellow in taste.

Usage: Suitable for marinated duck, squab and chicken.

Produced by Cao Xuancheng, Anhui Province

Raw materials: 50 kilograms of clean water and 5000 grams of salad oil. A ginger 250g, dried garlic 500g, fresh galangal 250g, garlic cloves 250g, coriander 300g, coriander 150g, onion 150g, dried shrimps 1 kg, scallops 1 kg, and 2 ground fish, which are fragrant. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of pepper, 20g of Amomum tsaoko, 4 Siraitia grosvenorii, 25g of kaempferol, 50g of Amomum villosum, 0/00g of dried tangerine peel/kloc, 200g of star anise, 250g of cinnamon, 20g of fragrant leaves, 0/0g of clove/kloc and 0/5g of cinnamon/kloc. D 1.500g carved wine, sliced sugar, 500g chicken powder, 600g monosodium glutamate, 1.50g rose wine, 1.000g Guangdong rice wine, 250g Chinese liquor, 250g American fresh soy sauce and 750g soy sauce.

Output: 1. Chop the material A, put it into 5000 grams of 30% hot salad oil, and simmer for 30 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan with low fire for 10 minute, take it out, let it cool thoroughly, wrap it with gauze, and make a seasoning package. 2. Add 50 kilograms of water to material B in a stainless steel barrel, cook for 4 hours with low fire, add the spice package of material C, cook for 3 hours with low fire, then add the spice oil cooked by material D and material A, and stir evenly.

Characteristics: salty, slightly sweet.

Usage: Suitable for marinating goose web, goose wings, pig's trotters, dried bean curd, eggs, etc.

Production/Chen Fusheng, Heze, Shandong

Seafood brine

Raw materials: Amomum tsaoko, Zanthoxylum bungeanum and dried chili each 5g, angelica sinensis, licorice and fennel each 4g, cardamom10g, star anise 8g, cinnamon 2g, carrot 50g, refined salt, celery, coriander, green pepper and Guangdong rice wine 5g, ginger and onion 20g, and Weidamei soy sauce 65433.

Output: 1. Cleaning Fructus Tsaoko, Radix Angelicae Sinensis, Fructus Amomi, Folium Geranii, Fructus Foeniculi, Fructus Zanthoxyli, Fructus Anisi Stellati, Radix Glycyrrhizae, Cortex Cinnamomi and dried Capsici Fructus, air drying, and wrapping with gauze to make seasoning package. 2. Celery segments, green peppers (sliced after removing pedicels and seeds), ginger (mashed), onions (mashed) and carrots are all kept. 3. Put 20kg of clear water into the soup pot, add Bao, salt, crystal sugar, Weidamei soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade, bittern, chicken juice, celery, parsley, green pepper, ginger, onion and carrot, boil with low fire, cover and cook for half an hour, and then cool and filter.

Features: reddish brown in color, salty, slightly sweet and slightly spicy.

Usage: Suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn, conch, sweet snail, melon seeds, clams, crabs, etc.

Note: 1. When cultivating seafood brine, the materials should be complete, otherwise it is difficult to form the unique flavor of brine. The proportion of spices can be slightly increased or decreased according to the taste of diners. Brine is marinated with seafood raw materials, and seafood is mainly light, so the proportion of seasonings must be unified before and after to avoid the phenomenon of being too thick or too light. 2. It is not easy to marinate seafood raw materials with brine for too long to avoid seafood aging. The method is to preliminarily treat the pickled raw materials, wash the internal organs and silt, soak them in water, put them into a halogen pot, leave the pot immediately after getting angry and boiling, let them cool, soak them for about 2 hours, and take them out. 3. This kind of brine is mainly light and delicious, and there is no need to add oil in the boiling process, but the dishes out of the pot should be mixed with appropriate amount of onion oil to increase the fragrance and luster of the finished product. 4. Because of the strong smell of seafood, this kind of brine should not be used repeatedly for a long time. After using it twice, it should be replaced with new brine.

Production/Beijing Wangpu

Chaozhou bittern

Soup: 3 old hens, 2 old ducks, pig foreelbow 10 kg, boiled spine 10 kg, water 100 kg.

Spices: 20g of Alpinia officinarum, 50g of Alpinia officinarum, 0/0g of nutmeg/kloc, 0/0g of cardamom/kloc, 0/0g of fragrant leaves/kloc, 0/0g of fennel/kloc, 0/0g of tsaoko/kloc, 3 of Siraitia grosvenorii, and 0/0g of citronella.

Seasoning: Meiji fresh soy sauce 1 bottle, fish sauce 1 bottle, Guangdong rice wine 1 bottle, 2 bottles of pepper wine, osmanthus juice 1 bottle, rice wine 1 bottle, rose wine, sliced sugar (or rock candy) 50g, chicken powder and monosodium glutamate.

Cooking wine: coriander, leek, onion, ginger, onion and celery.

Production: 1, old duck gizzard, old hen, pork elbow and pork spine are put into a cold water pot to boil, and the floating foam is skimmed and put into a stainless steel barrel. After the water is boiled, it is changed to low fire 10 hour, and the raw materials are taken out to keep the soup. 2. Wash the spices, wrap them in gauze, put them in the soup and cook for 3 hours on low heat. Add seasoning, Guangdong rice wine, rice wine, soy sauce, etc. Stir-fry coriander, onion, ginger, celery, banana and onion and pour them into a bucket.

Features: Strong fragrance.

Usage: Suitable for pickling chicken wings, pork elbows, fat intestines and goose heads.

Produced by Zheng Tianwei in Huainan, Anhui Province

Taste: salty, sweet and dry.

Raw materials: Illicium verum, Alpinia officinarum, Amomum Tsaoko and Pericarpium Citri Tangerinae each 25g, Cinnamomum cassia and Codonopsis pilosula each 15g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum and peeled longan each 20g, Glycyrrhiza uralensis 40g, Momordica grosvenorii 1, 2 geckos, 5g cloves, 40g black pepper granules, etc. 1 bottle of b-pillar Hou sauce, 400g oyster sauce, 50g fish sauce, 250g distiller's grains, 20g curry sauce, 15g Pixian bean paste and soy sauce, 500g soy sauce, 50g monosodium glutamate, 20g chicken essence, 500g rock sugar, 300g peanut oil and 75g sesame oil. C Scallion beard 250g, ginger 150g (crushed), garlic powder and carrot 100g, celery 15g, green pepper 10g, onion 150g. D 3000 grams of old hen, old hemp duck and Jinhua ham 1500 grams, 2000 grams of leg bones and muscles, 750 grams of wild soft-shelled turtle, and 50 kilograms of clear water.

Production: wash the materials 1 and d, put them in slightly boiled water 10 minute, then take them out, rinse them off, control the water, put them in 50 kilograms of clean water, boil them with strong fire to skim off the floating foam, turn to medium heat 10 hour, then filter to keep the soup, and put them in a halogen pot. 2. Wash the material A and put it in a boiling water pot for 5 minutes. Take it out and put it in a material bag, tie it tightly and put it in a halogen pot for 30 minutes. 3. When the peanut oil is boiled to 50% heat, all the C materials are put into the halogen pot. Add material b and simmer for 20 minutes.

Features: bright red color and rich fragrance.

Usage: Suitable for braised pork tripe, tripe, beef, chicken and duck, bean products, etc.

Production/Sichuan Cao Dunyong

Caochu bittern

Flavor: salty, fresh and mellow, with rich five flavors.

Raw materials: 50 kg of water, old hen, old duck, pork belly1500g, pig bone 2000g, chicken claw bone1000g. B Redmi 100g, monosodium glutamate and cooking wine 200g, broken rock sugar 500g, Zigong well salt, ginger and chicken oil. C 50 grams of pepper and fennel, 30 grams of star anise, kaempferia kaempferia, cinnamon, dried ginger, Amomum tsaoko, fragrant fruit and fragrant leaves, 20 grams of clove, Cao Ling and fennel, 50 grams of Amomum villosum, Amomum cardamom and pepper.

Production: 1, material a is washed, boiled in boiling water, skimmed off the floating foam, fished out and put in a big soup bucket filled with 50kg of water, boiled for12hr with strong fire, and filtered to remove the residue. 2. The broken rock sugar in the material B is boiled to a sugar color with low fire, the Redmi is wrapped with gauze, the ginger is cut into small pieces, the cervical salt is fried with low fire, and then the material B is put into a big soup bucket for coloring and seasoning. 3. Stir-fry material C with low fire, take it out of the pot, crush it with a pulverizer, put it in a cloth bag, tie it tightly, put it in a big soup bucket and simmer for 8 hours.

Features: reddish in color and outstanding in aroma.