Several ways to make brine: 1, Ingredients: Sichuan pepper, star anise, cloves, grass berries, licorice, cinnamon **** 3/4 cup.　Practice: brine material, sand ginger powder with Sheng cloth bag. Add eight cups of water to boil, slow boil to one hour and a half to two hours 2, Ingredients: star anise (two), aniseed, pepper (each two teaspoons), licorice (six), cinnamon (a piece), grass jelly (a), Chen Pi (1/4) Practice: marinade material with a cloth bag, add 12 cups of water to boil for 30 minutes to take out.　3. Ingredients: Pork, pork bones, add old moldy black beans, cinnamon, orange peel, licorice, cumin, star anise and Luo Han Guo.　Practice: add water and simmer for one hour.　4, Ingredients: soy sauce essence, anise, cinnamon, grass jelly 50 grams each, sand ginger, pepper, cloves 25 grams each, licorice 50 grams, 500 grams of boiling water.　Practice: first soy sauce, cooking wine, rock sugar, refined salt, monosodium glutamate in a tile pot on a slow fire, about 1 hour after cooking will become. Spices and herb packets shall be soaked in the basin frequently. After the brine is made, it is best to use every other day.　5, ingredients: 100 grams of Sichuan pepper, anise 150 grams, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, 500 grams of fat, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of sugar, 500 grams of refined salt, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaojiao Practice: 100 grams of Sichuan pepper, anise 150 grams, cinnamon 100 grams, coriander 250 grams of wine 150 grams of Sichuan pepper, star anise, 100 grams of cinnamon, 50 grams of cloves, 50 grams of red currant rice, 50 grams of licorice, into the "medicine bag"; 500 grams of fat sliced, fried lard and discarded residue. Take a large stainless steel pot, pour 12.5 kg of water, 1500 grams of soy sauce, 1500 grams of soy sauce, 500 grams of fish sauce, 150 grams of rock sugar, 500 grams of refined salt, with a high fire after boiling, put the lard, 250 grams of ginger, 250 grams of garlic, fried garlic 150 grams of coriander 250 grams, 250 grams of Shaoxing wine, "medicine bags "Boil 20 minutes, it will become brine. The longer the brine is stored, the more flavorful it is.　Preservation methods: every morning and evening need to boil once a day, "medicine bag" generally 15 days to change a flash, every day, but also according to the amount of loss, appropriate proportional to the addition of soy sauce, fish sauce, soy sauce, salt, sugar, wine, every day after the brine, you need to ginger, garlic, green garlic, coriander, fish up, to remove the foam impurities. There can be no water mixed in to prevent spoilage. (This is a brine party to make Chaozhou brine goose) 6, ingredients: old chicken, soup bones, cinnamon, soy sauce, dark soy sauce, brown sugar, brown sugar, fish sauce, salt, southern ginger, star anise, cinnamon, cloves, tangerine peel, Sichuan pepper, coriander boy, cumin, grass berries, licorice, sand ginger slices.　Matters to be noted when preparing marinade for marinated vegetables.　① spices, salt, soy sauce dosage should be appropriate: too much spice, into the dish medicine taste, color and lustre black; spices too little, into the dish aroma is not enough. Too much salt, in addition to the taste of the dishes "dead salty", but also make the dishes tight, shriveled; salt is too little, the fresh flavor of the dishes is not prominent. Too much soy sauce, the finished product color black ugly; too little soy sauce, not enough fresh taste. ② selection of raw materials: yellow marinade, white marinade should not use soy sauce or other colorful condiments, and do not use easy to fade spices.　③ marinade should not be boiled beforehand, should be prepared now use, so that you can avoid the aromatic flavor of the condiments in vain evaporated, but also to save fuel and time. 1. Cleaning treatment. Animal raw materials in the slaughter process, must be removed after the hair dirt. Intestine and belly should be refined salt, starch scratch clean. Tongue, belly should also be slightly scalded with boiling water, scrape off the white membrane with a knife.　2. Preliminary knife processing. Meat cut into 250 ~ 1000 grams of about the block; intestine cut into 45 ~ 60 cm long section; liver cut into 500 ~ 600 grams of the block; tripe cut into 1000 grams of about the block; other offal is not cut. Poultry and dried bean curd, etc. do not need to re-knife.　3. blanching treatment. Where the need to brine animal raw materials, should be blanched first before being used for brining. Otherwise, the raw materials in the bad taste, blood stains will be mixed into the brine, so that the brine taste bad, porridge, and very easy to fermentation and deterioration of blisters, difficult to preserve. Raw materials without blanching and directly into the brine pot made out of dishes, the surface with blood foam, appearance is not beautiful, taste is very bad.　Blanching treatment is to put the raw materials into the pot of water, blanching to break the raw, fish out, wash with water to remove the dirt foam. If the raw material odor is large, you can add appropriate onion knots, ginger pieces, cooking wine, etc. in the pot.　Marinated dishes marinade, should pay attention to save, save for next time. Marinade with more times, the longer the preservation time, the better the quality, the more beautiful flavor. This is because the marinade contains more and more soluble proteins and other ingredients. Marinade preservation, should pay attention to the following points: 1. Skim floating oil, floating foam. Marinade of floating oil, floating foam should be skimmed often, and often filtered to slag.　2. To regularly heat sterilization. Summer and fall every morning and evening to boil disinfection 1 time, spring and winter can be daily or every other day to boil disinfection 1 time, after boiling the brine should be placed in the container disinfected.　3. The container must be pottery or white enamelware. Never use iron, tin, aluminum, copper and other metal utensils, otherwise the salt in the brine and other substances will have a chemical reaction with the metal, so that the brine color and taste, and even deterioration can not be used.　4. Pay attention to the storage location. Marinade should be placed in a cool, ventilated, dust-proof place, plus a screen cover to prevent flies and other insects fall into the marinade.　5. The addition of raw materials. Spice bag is generally used only 2 times, should be replaced. Other seasonings should be brined every time the raw materials, that is, to add a time.　Note: Wang Guozhong brine With the old brine, the modulation of marinade does not have to non-bone broth, water can also be used, but also can not be refueled.