Raw materials:

Bagged chilled duck neck 5000 grams, 400 grams of dried chili, ginger 100 grams, onion 120 grams of knots, 20 grams of star anise, 10 grams of Sannai, 8 grams of Gui Pi, 10 grams of cumin, 10 grams of grass nuts, 10 grams of peppercorns, 5 grams of cloves, 8 grams of sand nuts, 12 grams of cardamom, Pai Cao 5 grams, 3 grams of sesame leaves, refined salt 200 grams, 15 grams of monosodium glutamate, 1 gram of nitrate salt, 50 grams of red currant rice, 100 grams of cooking wine, 5000 grams of fresh soup, 2000 grams of refined oil.

Method:

1, duck neck of the initial processing

Duck neck thawed, rinsed, add 50 grams of ginger, 50 grams of green onion, 100 grams of refined salt and cooking wine, nitrate salt and mix well, marinate about 12 hours, take out, wash with water, and then put into the boiling pot blanch a water, fish out and spare.

2, the spicy marinade

Dry chili pepper cut into knots, star anise, Sannai, cinnamon, cumin, grass nuts, cloves, nuts, peppercorns, cardamom, row of grasses, leaves, etc. with a little soak in water, drained; red currant rice into the pot, add 1200 grams of water to simmer outstanding, and then slagging, leaving the juice to be used.

Net pot on the fire, put refined oil burned to 30% hot, into the dried chili pepper section, spices and the remaining ginger, onion section slightly fried, mixed into the fresh soup and red currant rice water, seasoned salt, monosodium glutamate boiling, change the small fire simmering for 2 hours, to the escape of the spicy flavor, fragrance, that is, into the spicy marinade.

3, brine

Put the first processed duck neck into the boiling spicy marinade, brine with medium heat for 10 minutes to turn off the fire, so that the duck neck continues to soak in spicy marinade for 20 minutes, and then fished out to cool can be chopped and eaten.

Features: Spicy and rich, tender and delicious

The essentials:

1. Duck necks in bags of chilled peeled is good. Must be first marinated, blanched and then brined, otherwise the fishy flavor is too heavy. Plus put nitrate salt before the color light red, better flavor, do not overdo more! So as not to be harmful to the human body.

2, dry chili pepper to choose dry millet pepper is good, because this pepper color red and bright, spicy flavor is heavier. Pepper cut into sections, should also retain the pepper seeds, because pepper seeds also have the role of increasing the aroma of the marinade. Frying dried chili, it is appropriate to re-release refined oil, a little fried (avoid frying scorched into a paste spicy flavor), mixed with fresh broth after cooking, to highlight its "strong spicy" flavor.

3, halogen duck neck store claimed dozens of spices, in fact, the type of spices does not lie in more than one, the amount does not lie in the big, only eight, nine that can be, the key is to master the dosage ratio, so that the spices to achieve the effect of taste and flavor, presenting a kind of aroma, if any.

4, duck neck bones with spicy flavor, in fact, it is not difficult, duck neck blanch, spinal cord in the spinal canal mature contraction, revealing small holes, brining spicy oil juice into the hole, the bone naturally with spicy flavor. After brining continue to soak is to make it flavorful.

Brine recipe (a)

Liu Chef brine

Raw materials: A. Anise 50 grams, 50 grams of nutmeg, 50 grams of licorice, 50 grams of ginger, 15 grams of peppercorns, 10 grams of fennel, lemongrass 25 grams of white pepper 10 grams of pepper, 8 fruits of the grass, 6 nutmegs, 6 nutmeg, 6, 20 slices of leaves, cloves 10 grams of rooibos, mealybugs, 2 mealybugs, incense. 50 grams of rapeseed, 10 grams of Angelica dahurica, 10 grams of eucommia, 10 grams of ginger, 10 grams of ginger, 10 grams of sand nuts, 10 grams of cinnamon, B. 3,000 grams of hen, 3,000 grams of Jinhua ham, 250 grams of dried scallops, 10 pounds of tenderloin, 10 pounds of pork ribs, C. 60 pounds of water, D. 750 grams of onion, 400 grams of ginger, 150 grams of garlic, E. 1,500 grams of oil, F. 800 grams of Guangzhou rice wine, Huadiao wine. Guangzhou rice wine 800 grams, 1000 grams of Huadiao wine, 1000 grams of rock sugar, Haitian Gold Standard Soy Sauce King 1500 grams, 170 grams of Meiji fresh soy sauce, 300 grams of fish sauce, 500 grams of dark soy sauce, 250 grams of oyster sauce, 150 grams of monosodium glutamate, 250 grams of salt, 150 grams of chicken powder.

Production: 1, A material with gauze wrapped pot, put into boiling water over high heat for 10 minutes and fished out and spare; B material in addition to dried scallops, the rest of the raw materials are put into the boiling water over high heat for 20 minutes, fished out and rinsed and spare. 2, will be put into the stainless steel barrel C material into blanching B material, dried scallops in a small fire pot for 12 hours, will be taken out of the B material, put the original soup filtered into the stainless steel barrel again and add A material 2 hours. material to boil for 2 hours over low heat, add the F material to cook over low heat for 30 minutes. 3, D material to wash and cut into thick slices, put into the boiling to 60% of the heat of the salad oil in a low-fire dipping and deep-frying for 5 minutes until fragrant, fish out the D material to the salad oil poured into the soup can be adjusted well.

Features: salty and slightly sweet taste, bright red color.

Scope of application: it can be used to brine beef offal, pig offal, beef, hare and so on.

Wang Chef Marinade

Raw materials: A. 50 grams of star anise, 20 grams of peppercorns, 30 grams of allspice, 25 grams of tangerine peel, 30 grams of fruits of the grass, 10 grams of cloves, 15 grams of licorice, 3 Luo Han Guo, 25 grams of ginger, 25 grams of cardamom, 25 grams of nutmeg B. 200 grams of green onions, ginger 300 grams of garlic cloves 300 grams of onions 250 grams of carrots 250 grams of celery 200 grams of green peppers 150 grams of green pepper. 200g, 150g green pepper, 100g red pepper, 600g whole cilantro, 25g dried chili pepper. c. 1000g rock sugar, 500g white soy sauce, 150g fish sauce, 150g Shanxi vinegar, 2,000g Lee Kum Kee soy sauce, 250g Gui Hua Kou Kou Juice, 300g Kamehameha Wan Soy Sauce, 500g Hua Diao Wine, 150g Rose Dew Wine, 100g Straw Mushroom Soy Sauce, 400g salt, 300g MSG. 400g, 300g MSG, 250g chicken powder.

D. 5,000 grams of pork big bone, 1,500 grams of old pork elbow, 2,000 grams of old hen, 4,500 grams of old duck. E. 2 packets, 2,000 grams of salad oil.

Production: 1, the A material package into the package kind of spare; B material of all the raw materials of half of the package into the package (dried chili pepper wire all) spare. 2, soup bucket with 50 pounds of water, put D material to cook on high heat for 30 minutes to a small fire, simmering to the soup bucket soup in the remaining 1/3, all the raw materials out of the soup, soup with a fine funnel net filtration. 3, the soup bucket with the soup oil salvage. Salvage the soup oil standby. 3, salad oil into the frying pan burned to 30% hot, the remaining ingredients in the B material into a small fire stir fry for 10 minutes to the end of the aroma when the raw materials into the material oil, the material oil, two packaged packets of material, C material together into the soup barrel simmering for 30 minutes after the marinade ingredients.

Features: bright red color, mellow taste.

Scope of application: pigeon, pig ears, goose palms, pork belly, tripe, eggs, tofu and so on.

Gu Kitchen Marinade

Raw materials: A. 20 grams of nutmeg, 20 grams of nutmeg, 5 grams of cloves, 35 grams of cumin, 5 grams of Angelica dahurica, 30 grams of ginger, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (ripe fresh hawthorn slices dried), 35 grams of leaves, 10 grams of licorice, 25 grams of grasshoppers, 15 grams of peel, 150 grams of red currant rice B. 200 grams of light soy sauce. Nestle Meiji fresh soy sauce 50 grams, 200 grams of oyster sauce, 1500 grams of rock sugar, 750 grams of salt, 350 grams of monosodium glutamate, 500 grams of cooking wine. C. 1500 grams of chicken bones, 1500 grams of pork bones, 25 pounds of water. D. 150 grams of sliced ginger, 100 grams of green onions, parsley, parsley, green peppers, onion 50 grams of each. E. 100 grams of salad oil.

Production: 1, the pot into the salad oil, burned seventy percent of the heat into the D material stir-fried over low heat for 30 minutes until fragrant, into the C material boiled over high heat and then simmered over low heat for 20 minutes, take out the D material. 2, will be made of A material with gauze package, put into the soup after the simmering of the step after the soup simmered over low heat for another 2 hours, with a strainer to fish out the material packet, the chicken bones, the big bone of the pig, put into the B material seasoning into it.

Features: bright red color, salty and slightly sweet taste. Scope of application: can be used to brine duck head, duck neck, pig's feet, pork belly, pigeon, rabbit head and so on.

Lee Chef brine

Raw materials: A. Soup bone 15 pounds, 10 pounds of ham bone, 5 pounds of pig's claws, 3 pounds of chicken claws, 3 old hen, 3 pounds of phoenix claws, 3 pounds of meat skin, (120 pounds of water can be put in the hanging soup can be put in Chenpi 50 grams of shredded B. Dried scallops, shrimp 1,000 grams each. C. 185 grams of star anise, 185 grams of apples, 100 grams of peppercorns, 40 grams of cumin, cinnamon 150 grams of ginger. 185 grams, 150 grams of ginger, 120 grams of white pepper, 80 grams of licorice, 135 grams of tangerine peel, 2 Luo Han Guo, 60 grams of cloves, 60 grams of Angelica sinensis, 40 grams of allspice, 500 grams of ginger D. 2,400 grams of light soy sauce, 1,100 grams of fish sauce, 3 jin of rock sugar, 1,000 grams of rose wine, 2,000 grams of monosodium glutamate (MSG), 5,000 grams of salt, 2,000 grams of chicken broth, 500 grams of Guangdong rice wine.

E. ① garlic oil: 2 pounds of green onions, 3 pounds of garlic, 1 pound of sliced onions. ② vegetable package: scallions, ginger, celery, carrots, onions, southern ginger slices.

Production: A hanging soup for two days, fished out into the soup, put B and C in a small fire simmering flavor, will D seasoning, put E (1) (2) that is good

Production: can not be brined soybean products and fishy things such as intestines, brine tofu, you can set up another brine bucket (such as white brine or separate brine) often cleaned up to do the lack of taste and flavor, lack of oil can be added to the garlic oil.

Zhang Chef brine

Soup: 2 old hen (weighing about 3000 grams), 1 old duck (weighing about 2000 grams), 1 pork elbow (weighing about 1500 kilograms), beef bones (weighing about 2000 grams), mealybugs 4, 1000 grams of pork.

Spices: taro 100 grams, 50 grams of vanilla, 50 grams of betel nut, 50 grams of Wicker, 50 grams of strawberry, 75 grams of star anise, 30 grams of peppercorns, 150 grams of cinnamon, 50 grams of grass nutmeg, 10 grams of cloves, 50 grams of ginger, 50 grams of nutmeg, 30 grams of Angelica dahuricae, 75 grams of cumin, 30 grams of allspice, 30 grams of osmanthus, 300 grams of branches put alone.

Raw materials: 1000 grams of green onions, 500 grams of ginger, 400 grams of cilantro, 500 grams of celery, peeled fresh ginger 1500 grams, 500 grams of carrots, 500 grams of dry onions, 300 grams of onions, 1000 grams of garlic cloves, 30 grams of each of the green and red pepper.

Seasoning: 500 grams of South Milk Juice, 1000 grams of Thai Fish Sauce, 2500 grams of Lee Kum Kee Soy Sauce, 600 grams of Lee Kum Kee Oyster Sauce, 480 grams of Lee Kum Kee Seafood Sauce, 500 grams of Rose Wine, 2000 grams of Fragrant Oil, 500 grams of Salad Oil, 2250 grams of Shaoxing Yellow Wine, 500 grams of Cantonese Rice Wine, 500 grams of Flower Carving Wine, 500 grams of Apple Cider Vinegar, 2500 grams of Rock Sugar, salt. 1000g.

Production: 1, the old hen, duck, elbow, pork, beef bones with 25 kg of water boiled over high heat and then cooked over low heat to 5 hours into the broth, fish out the raw materials into the green onions, ginger, parsley, celery, fresh ginger, mealybugs; another pot of southern milk juice, oyster sauce, seafood sauce stir-fried over low heat for 10 minutes, poured into the soup bucket to cook the flavor of the onions, ginger, and then filtered through a fine cloth to get the juice. 2, branch branch cleaned, and put a separate package; the rest of the spices. Put a separate package; the rest of the spices into the boiling water blanch 5 minutes over high heat, remove the water to wash, put into a dry pan to dry water, with the package into the soup bucket, and then put into the soy sauce, rock sugar, fish sauce, yellow wine, Huadiao wine, Rose Dew Wine. 3, the pot into the sesame oil, salad oil, burned to 60% heat into the carrots, fresh ginger, cilantro, garlic cloves, onions, dry onions made of cooking oil and then cooled to put into the marinade bucket. 4, The green and red pepper, garlic cut into small particles, soak in water for 2 minutes, squeeze out the water into a container into the apple cider vinegar, rose wine, rock sugar, a little some cold boiled, made of marinade with the finished product on the table.

White brine

Raw materials: A 25,000 grams of water, 5,000 grams of pork vertebrae, 2,000 grams of hen, 5,000 grams of bone, B licorice 35 grams, 10 grams of leaves, 20 grams of cinnamon, grass 6.5 grams of fruits, 10 grams of orange peel, 10 grams of ginger slices, 5 grams of spices, 5 grams of peppercorns, 15 grams of white pepper. C. 200 grams of rock sugar, 1,000 grams of salt, 25 grams of MSG, Huadiao. C. 200 grams of rock sugar, 1000 grams of refined salt, 25 grams of monosodium glutamate, 500 grams of Huadiao wine, 50 grams of white soy sauce, 10 grams of scallop

Production: pig vertebrae, old hen, stick bone together into a pot of cold water, boiling skimming floating powder. Fish out into a stainless steel bucket, add water and boil over high heat, switch to low heat and cook for 3 hours, fish out the raw materials, leaving the broth. 2) B material wrapped in gauze, put it into a clean water basin and wash it, boil the pot, add the C material to boil the pot into.

Features: light yellow color, salty and slightly sweet taste.

Application: suitable for brining pigeon, intestinal head, phoenix claw, chicken elbow bone

Brine recipe (two)

Guilin rice noodle brine

Ingredients: pork skull, beef bone 4000 grams each, 20 grams of grass nuts, cinnamon, licorice, 15 grams of star anise, lemongrass, sand nut, 25 grams of fennel, 5 grams of clove, incense, pepper 10 grams of each, 6 grams of Chenpi. 400g of Yangjiang tempeh, 50g of dried chili peppers, 500g of ginger, 200g of dried scallions, 150g of Guilin tofu milk, 100g of salt, 250g of Meiji chicken powder, 100g of monosodium glutamate, 200g of rock sugar, 1,000g of soya sauce, 500g of salad oil.

Production: 1, pork skull, beef bones cleaned, into the boiling water blanch 10 minutes over high heat, fish out into a stainless steel bucket, add 15 kg of water to boil over high heat, cook over low heat for 5 hours, filtered to retain the soup. 2, the pot into the salad oil, burned to fifty percent heat into the strawberry, cinnamon, licorice, star anise, lemongrass, sand nuts, cumin, cloves, sesame seeds, peppercorns, chenpi, tempeh, dried chili peppers on low heat! Stir fry for 15 minutes, fish out the spices, wrapped up in gauze into a spice packet, into the soup simmering over low heat for 2 hours. 3, leave 30 grams of oil in the pot, burned to 50 percent of the heat into the tofu milk stir fry over low heat for 2 minutes, put salt, monosodium glutamate, chicken powder, rock sugar, soy sauce simmering away, out of the pot into the stainless steel bucket can be adjusted.

Features: color sauce red, taste salty.

Application: special brine for Guilin rice noodles, can not be used to brine chicken, duck, you can brine beef, pork, donkey meat, horse meat, offal.

Northern Sauce Soup

Raw materials: A salad oil 1500 grams. B beef shank bone 2500 grams, 3000 grams of pork shank bone, 2000 grams of old duck, 2500 grams of old hen. C sweet noodle sauce 750 grams, 300 grams of rock sugar. D green onion 1000 grams, 500 grams of ginger, 3 Luo Han Guo, 500 grams of garlic, star anise, peppercorns, sesame leaves, coriander, Angelica dahurica, good ginger, Hawthorn slices 50g each, cumin, nutmeg, sennel, cinnamon 75g each, poppy husk 100g, cloves 30g. e cooking wine 300g, 200g of dark soy sauce, 350g of soy sauce.

Production: 1, 500 grams of salad oil into the frying pan, burned to fifty percent of the heat into the smashed rock sugar stir fry for 4 minutes on low heat, into the sweet noodle sauce stir fry for 2 minutes on low heat and then remove and set aside. 2, into the rest of the salad oil, burned to fifty percent of the heat into the D stir fry on low heat for 20 minutes, fish out and put into the packet. 3, beef shank bone, pork shank bone, old duck, old hen washed and cleaned, cut the weight of 500 grams of blocks, put into the Boiling water blanch 5 minutes over high heat, fishing out of the stainless steel bucket, add 25 kg of water to boil over high heat, skim off the froth and add step 1, step 2 fried material and E material seasoning with a small fire simmer for 4 hours, remove from the fire and filter.

Features: color jujube red, salty and rich.

Application: suitable for brining a variety of meat products, soy products.

Wax flavor white brine

Raw materials: preserved chicken, preserved meat, preserved duck 2000 grams each, pig bone, chicken bone 2000 grams each, green onion, ginger 100 grams each, 15 grams of star anise, grass berries, cinnamon, peppercorns, 10 grams each, 30 grams of dried chili, 50 grams of chicken essence, 10 grams of monosodium glutamate (MSG), 15 grams of pepper, white sugar each.

Production: 1, green onions, ginger, anise, cinnamon, cinnamon, pepper, dried chili washed, wrapped in gauze into a spice packet. 2, preserved chicken, preserved meat, preserved duck, pork bones, chicken bones washed, blanch in boiling water over high heat for 5 minutes, skimmed off the foam and rinsed, put into a stainless steel bucket with 25 kg of water boiled on high heat, change to a low fire to cook for 5 hours, put the spice packet, chicken essence, monosodium glutamate, pepper, sugar seasoning! After filtering can be.

Features: light yellow color, rich wax flavor.

Application: suitable for brining all kinds of meat products.

Brine recipe (three)

Raw materials: 250 grams of onion oil, 200 grams of sesame oil, 15 kg of water. a carrot, celery 150 grams each, 100 grams of garlic, 10 grams of dried chili, 25 grams of cilantro, green chili pepper, ginger, scallion, onion 50 grams each. b pork bone 4000 grams, 1200 grams of old hen, ham, pork skin 400 grams each. c anise, Cinnamon 15g each, allspice, pepper, cumin 10g each, tangerine peel, strawberry, good ginger, nutmeg 20g each, cardamom, pulverized beans 10g each, 3 Luo Han Guo, cloves, lemongrass 5g each, sannay, sand nuts 8g each. d monosodium glutamate 250g, seafood born with king of drawer, salt, rock sugar, Huadiao wine, fish sauce 200g each.

Production: 1, B material into the boiling water blanch 10 minutes over high heat, and then into the 15 kg of water in the high-fire boil and change the small fire, cook for 2 hours to filter the broth. 2, A material washed, wrapped in gauze and ready to use; C material into the water for 10 minutes, washed, fished out of the gauze bag bag and ready to use. 3, will be wrapped in the A raw materials and C raw materials into the broth has been cooked in the high-fire boil, change to low-fire cook 40 minutes to the sea, the sea is born to pump king, salt, rock sugar, Hua Diao wine, fish sauce 200 grams. Change to a small fire to cook for 40 minutes until the soup spice flavor overflow, and then seasoned with D, add green onion oil, sesame oil seasoning can be.

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

Application: in the process of brine use, should be alternately brine chicken claws, beef, pork claws, goose wings, rabbit legs, etc., so as to make the brine taste better.

The key to making: C raw materials need to be soaked and cleaned to remove impurities. Then add D raw materials, need to be carefully seasoned, the taste can not be partial, can not use too much lemongrass in the C raw materials

. As the spices by boiling has a bitter flavor, the amount of rock sugar can be increased or reduced appropriately. In brining beef, rabbit legs and other large pieces, should be beef, rabbit legs, etc. in advance with salt, monosodium glutamate, cooking wine marinade.

Flavor: spicy, fresh and salty, slightly sweet.

Raw materials: A old chicken, pork, Jinhua ham 1500 grams each, 2500 grams of elbow bone. B dry sharp pepper 250 grams, Guanghexiang, Angelica dahurica, ginger, light fragrant wood 30 grams each, 70 grams of star anise, 35 grams of cinnamon, fresh ginger, sesame leaves, licorice 50 grams each, Chenpi, cumin, coriander seeds 20 grams each, 10 strawberries, 5 grams of cloves, black pepper grains, 10 grams of pimento each. 2 Luo Han Guo, 4g lemongrass. C 2 bottles of Lee Kum Kee Bean Sauce, 2 bottles of Hunan Spicy Sauce, 500g Cai Shen Oyster Sauce, 100g each of green onion and ginger, 50g each of garlic, onion and onion head. D 70g refined salt, 150g Daihashi Monosodium Glutamate, 200g Meiji-Chicken Powder, 500g Lee Kum Kee Soy Sauce, 550g Meiji-Shao Soy Sauce, 600g Shaoxing Huadiao Wine, 30g red yeasted rice, 100g rock candy 50g of Rose Dew Wine, 500g of E Salad Oil.

Production: 1, A material washed, put into the boiling water blanch 10 minutes over high heat, remove into a large bucket with 30 kg of clean water boiled over high heat, change the fire to cook for 5 hours after the dregs of the juice. 2, B material into a dry pan frying over low heat for 10 minutes (the fire is not easy to be too big, so as not to avoid spice coke), with gauze tightly put into the barrel of the simmering for 30 minutes after 30 minutes. 3, the pot into the salad oil, burned to 50 percent of the heat when the C material stir-fry 10 minutes over low heat, remove the gauze tied tightly, put into the bucket and add D material (red yeast rice need to be tied tightly with gauze alone), the oil will be burned to 5 into the rock sugar dip fried 20-30 minutes into the sugar color, pour into the bucket, simmer for 40 minutes can be.

Features: brownish-red color, fragrant flavor.

Application: suitable for brining duck, pigeon, chicks and so on.

Raw materials: 50 kg of water, salad oil 5000 g. A ginger 250 grams, 500 grams of dried garlic, 250 grams of fresh ginger, 250 grams of garlic cloves, 300 grams of parsley, coriander 150 grams, 150 grams of onion, 1 catty of dried shrimp, 1 catty of dried scallops, 2 big earth fish, 15 grams of incense leaves. B 2 old hen, 6 pounds of ham, 6 pounds of soup bones, pig's feet 5. C lemongrass 50 grams, 50 grams of pepper, strawberry. grams, 50 grams of peppercorns, 20 grams of grass berries, 4 Luo Han Guo, 25 grams of sennet, 50 grams of white nutmeg, 20 grams of sand nuts, 100 grams of tangerine peel, 200 grams of star anise, 250 grams of cinnamon, 20 grams of allspice, 10 grams of cloves, 15 grams of cinnamon, 20 grams of hairy peaches, 2 pairs of mealybugs. d 1500 grams of Hua Diao Wine, 1500 grams of sugar flakes, 500 grams of chicken powder, 600 grams of monosodium glutamate, 150 grams of Rose Dew, 250 grams of Cantonese rice wine. 1000 grams, 250 grams of white wine, 250 grams of Meiji fresh soy sauce, 750 grams of soy sauce.

Production: 1, will be chopped into the A material burned to 30% hot 5000 grams of salad oil in a low-fire simmer for 30 minutes into the spice oil, take the oil standby; C material into a dry pan in a low-fire stir-fry for 10 minutes to take out the cool through the gauze package into a spice packet. 2, with stainless steel bucket will be added to the B material of 50 kilograms of water boiled on high heat and then boil over a small fire for 4 hours, into the C material of spice packets and then simmer over a small fire for 3 hours to put the D material and A material into a spice packet. and A material boiled into the spice oil into the mixing is complete.

Features: Salty, fresh and slightly sweet.

Application: suitable for brining goose palms, goose wings, pig's feet, strips of tofu, eggs.

Seafood Marinade

Raw materials: grass berries, pepper, dried chili 5 grams each, angelica, licorice, cumin 3 grams each, 4 grams of cardamom, 10 grams of allspice, star anise 8 grams, 2 grams of cinnamon, carrots, salt, celery section, parsley section, green and red peppercorns, 50 grams of Guangdong rice wine, ginger, green onion 20 grams each, Aji-Mei Soy Sauce 100 grams of shrimp oil, rock sugar 10 grams, seafood Soy Sauce 75g, 25g of Thai fish sauce, 3g of Kouka marinade, 15g of Xiangliu marinade, 5g of chicken juice, 20g of special soup king.

Production: 1, the grass berries, angelica, cardamom, coriander, fennel, pepper, anise, licorice, cinnamon, dried chili peppers washed and dried, wrapped in gauze into a spice packet. 2, celery section, green and red pepper (de-tipped and deseeded and then sliced), ginger (patted), green onion (patted), carrots sliced and are spare. 3, the soup pot into the water 20 kilograms, add the packet, salt, rock sugar, Aida beauty soy sauce, Shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade juice, aroma bad marinade, chicken juice, celery section, cilantro section, green and red peppers, ginger, green onions, carrots, high-fire boil, low-fire covered simmer for half an hour, cooled and filtered to be completed.

Features: brownish red color, salty, slightly sweet and slightly spicy.

Application: suitable for brining seafood mollusks, shellfish, such as fresh squid, shrimp mayflies, kiwi shrimp, conch, snails, sea squash, clams, paste crab.

Note: 1, cultivation of seafood brine with materials to be ready, otherwise it is difficult to form the unique flavor of brine, spices can be put into proportion according to the tastes of diners slightly increase or decrease, brine brine is seafood raw materials, seafood to light, so the proportion of the choice of spices must be unified before and after, so as not to produce overly thick or overly light phenomenon. 2, this brine brine seafood raw materials is not easy to be too long in order to avoid the seafood Getting old, the method is to brine the raw materials after preliminary treatment, cure net viscera and sediment, blanch and then put into the brine pot, on the fire boil immediately after the end of the pot away from the fire, cooled and soaked for about 2 hours, can be fished out. 3, this brine is light and fresh-flavored mainly in the simmering process does not need to add oil, but the dishes should be mixed with an appropriate amount of green onion oil in order to increase the finished product aroma, luster. 4, because of the fishy taste of the seafood heavier, so this brine should not be repeated over and over again for a long period of time. So this brine should not be used repeatedly for a long time, after using two, that is, to replace the new brine.

Chaozhou brine

Soup: 3 old hen, 2 old duck, 10 pounds of pork elbow, 10 pounds of boiled vertebrae, 100 pounds of water

Spices: 20 grams of ginger, 50 grams of ginger, 10 grams of nutmeg, cardamom 10 grams of cardamom, 15 grams of incense, 10 grams of fennel, 10 grams of fennel, Luo Han Guo, 3, lemongrass 10 grams of sand nuts 10 grams of Angelica dahurica 10 grams of cinnamon 10 grams of cardamom, cinnamon 10 grams of cardamom, 10 grams of cinnamon, 10 grams of cardamom, 10 grams of cinnamon. Cinnamon 10 grams, 10 grams of cardamom, 3 mealybugs

Seasoning: 1 bottle of soy sauce, 1 bottle of fish sauce, 1 bottle of Guangdong rice wine, 2 bottles of pepper wine, 1 bottle of osmanthus juice, 1 bottle of Kayasu wine, Rose Dew Wine, 50 grams of sugar (or icing sugar), chicken powder, monosodium glutamate, soy sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce, oyster sauce.

Wine: cilantro, scallions, green onions, ginger, onions, celery

Making: 1, old duck cumin, old hen, pig front elbow, pig spine into the cold water pot boil over high heat, skimming foam fishing out, into the stainless steel bucket, add water to boil over high heat to a small fire for 10 hours, fishing out the raw materials to stay in the broth. 2, the spices washed and wrapped in gauze, into the broth and cooked for three hours on low fire fishing. Fish out. Add seasoning, Cantonese rice wine, rice wine and soy sauce to taste. Cilantro, green onion, ginger, celery, banana, onion, fry in oil and pour into bucket.

Features: Strong flavor.

Application: Suitable for brining chicken wings, pork elbow, pork sausage, goose head and so on.

Flavor: salty, sweet and dry aroma.

Raw materials: A star anise, sand ginger, grass nuts, Chenpi 25 grams each, cinnamon, party ginseng 15 grams each, peppercorns, thousands of spices, goji berries, sand kernels, shelled cinnamon 20 grams each, 40 grams of licorice, 1 Luo han guo, mealybugs 2, 5 grams of cloves, 40 grams of black pepper grains, 10 slices of aromatic leaves, 30 grams of American ginseng, 50 grams of red dates, 50 grams of fresh southern ginger, cumin, Liang Jiang, lemongrass, sannay, B Zhu Hou sauce 1 bottle, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of wine, 20 grams of curry sauce, Pixian bean paste, 15 grams of soy sauce, 500 grams of soy sauce, 50 grams of monosodium glutamate, 20 grams of chicken essence, 500 grams of rock sugar, 300 grams of peanut oil, 75 grams of sesame oil, 5 grams of white wine. C onion 250 grams, 150 grams of ginger (cracked), 100 grams of garlic powder, sweet bamboo shoots, 15 grams of medicinal celery, 10 grams of green and red pepper, 150 grams of onion. D 3000 grams of old hen, 1500 grams of old duck, Jinhua ham, 2000 grams of hamstring bones, 750 grams of wild turtle, 50 kg of water.

Production: 1, D material washed into slightly boiling water blanch 10 minutes over medium heat, remove rinsed and water control, into 50 kg of water on the fire boiling skimmed off the froth, turn to medium heat and cook for 10 hours after filtering to stay in the broth, put into the brine pot. 2, A material washed into the pot of boiling water to blanch for 5 minutes, fished out of the material into the bag in the zipper tied into the brine pot and cooked for 30 minutes. 3, put the pot into the peanut oil boiled to 5 When hot, put all C material into the brine pot. Add all ingredients of Ingredient B and cook on low heat for 20 minutes.

Features: red color and strong flavor.

Application: suitable for brining pork belly, tripe, beef, chicken, duck, soybean products and so on.