Black duck series is very popular with young friends. If you want black duck to taste good, you must have a spicy brine. Here, the three countries will share the recipe of spicy brine for you.

First, the soup steps of spicy brine:

① Add 15 kg of tube bone, 10 kg of chicken rack and 3 kg of pigskin to 60 kg of clean water;

(2) blanching the above ingredients, and decocting them in a bittern for 8- 10 hour;

(3) the residue is salvaged to form broth, and the broth is about 40 kg.

Second, the spice ratio of spicy bittern:

① 25g of cinnamon, 25g of licorice, 5g of dried ginger15g, fragrant leaves10g, radix aucklandiae10g, star anise100g, fragrant fruit10g, 20g of angelica dahurica, 20g of black pepper and hawthorn. Long pepper15g, Amomum Tsaoko 8g, Amomum cardamom 45g, dried tangerine peel 25g, fennel 20g, Amomum Tsaoko15g, fragrant rapeseed 5g, Amomum villosum 60g, Amomum villosum10g, Areca catechu15g.

Third, the proportion of spicy ingredients in spicy brine:

① Slight spicy: the first 1 pot pepper10g, 2 grams of pepper. 5 grams of pepper in the second pot, pepper 1 gram. 5 grams of pepper in the third pot, pepper 1 gram.

② Medium spicy: the first 1 pot pepper15g, and the pepper 4g. 5 grams of pepper and 2 grams of pepper in the second pot. 5 grams of pepper and 2 grams of pepper in the third pot.

③ Extremely spicy: the first 1 pot pepper18g, and the pepper 7g. 8 grams of pepper in the second pot, 3 grams of pepper, 6 grams of pepper in the third pot and 2 grams of pepper.

Fourth, what are the precautions for spicy brine ingredients:

① Duck accessories, such as duck head and duck neck, should be marinated first to remove the fishy smell and increase the bottom taste. Salt, pepper, cooking wine, onion and ginger slices can be marinated one night in advance, and then they can be marinated the next day before marinating. This method can not only maintain the brine, but also make the duck accessories taste better, killing two birds with one stone!

2 special ingredients duck intestines: duck intestines have a strong smell. If they are directly placed in old brine, it is easy to pollute the brine. Before marinating, flour, ginger, green onions, white vinegar and white wine should be added and washed repeatedly. Duck intestines need to be marinated separately, and the marinating time should be controlled within two minutes. Duck intestines tend to get old after a long time.

③ Halogen dishes: Halogen dishes are marinated separately by blending old brine with water, and the blending ratio is 1: 1. Halogen dishes are marinated mainly in the order of yuba, bean curd skin, potato chips, lotus root slices and kelp knots. During the marinating process, monosodium glutamate, chicken essence, etc. can be added to make them fresh, and some halogen oil can be added after taking out of the pot to enhance fragrance and brighten. Discard the brine of halogen dishes after use.

Five, spicy brine preservation steps:

① When the spicy brine is boiled and maintained, it must be burned thoroughly, otherwise the bacteria can't kill it, causing the spicy brine to turn sour;

(2) After the spicy bittern is boiled, the barrel end of bittern is away from the fire mouth, not directly placed on the ground, but on the shelf, where the ventilation environment should be good and few people can touch it;

(3) avoid contact with raw water or other grease after boiling brine.

Thank you for reading, please pay attention to the collection if you like!