1. Brine preparation:
Ingredients required for brine:
1 grams of star anise, 1 grams of cinnamon, 1 grams of galangal, 15 grams of pepper, 4 grams of fennel, 2 grams of dried tangerine peel, 2 grams of tsaoko, 1 gram of clove, 15 grams of ginger, 15 grams of scallion, 3 grams of rock sugar, 5 grams of salt and beef leg bone.
take 5g of rock sugar, break it, and fry it into sugar color;
the blood is removed from the calf bone by flying water, and then it is broken and put into a soup bucket. Then it is added with crystal sugar, salt, sugar color and spice bags, and 6 kg of water is added. After boiling on high fire, it is boiled on low fire for 1 hour, and then the fire is turned off to form brine. After the fire is turned off, the spice bags are taken out, and after the ginger and onion residues are opened, the spice bags are tied and put back into the soup bucket.
Second, marinating beef (selection of ingredients)
Choose 5 kg of beef tendon, cut it into 15 cm cubes, and soak it in cold water for one hour to remove blood;
Put the soaked beef in cold water, boil and blanch it, and take it out when there is no blood.
put the blanched beef into the brine, boil it for 45 minutes and turn off the fire;
when the beef is soaked in brine for 6-8 hours, the finished product can be taken out.
(The duration and time of marinating must be well controlled. )
Third, the maintenance of brine (old brine):
After using the brine, remove the residue and oil slick after the brine is allowed to stand and cool, and put it into a container for freezing preservation.
Generally, a spice package can be used twice, and the same proportion of spices must be re-prepared for the third use.
When using the preserved brine again, add seasonings such as salt, sugar and soy sauce according to the amount of ingredients.