First of all, the new start brine need to simmer some old soup, the simmering of the old soup does not need to be more complex, food is often the simpler the better. To a pot of simmering old soup 20 pounds (single catty) calculation:
Anise: 20 grams, 15 grams of cinnamon, 10 grams of grass berries, 10 grams of sennet, 2 grams of cloves, 20 grams of cumin, 10 grams of Angelica dahuricae, 15 grams of white buckles, 15 grams of grass kou, 15 grams of chenpi, licorice 10 grams of fruit 20 grams of nuts, 10 grams of sand nuts, 10 grams of sesame leaves, 10 grams of ginger, and the other dried mushrooms 20 grams of peppers 20 grams of pepper!
The first step of boiling soup: prepare 5 pounds of pig leg bone, hen half, blanch first. Then brine pot with 30 pounds of water (boiled about 20 pounds), into the blanched pork shank bone and hen, and then into the ginger, cooking wine, large fire boil, skimming off the froth into a small fire simmering for 4-5 hours, simmering well with a strainer filter all the bones and meat residue, the remaining old broth to be used.
The second step: fried sugar color. According to 500 grams of sugar, 500 grams of boiling water, 50 grams of oil ratio of the preparation of materials, the first frying pan is hot, into the 50 grams of oil, pour in the sugar, medium heat will be fried sugar and gradually turned yellow, continue to maintain medium heat until the sugar color began to bubble when the heat is turned to low and keep stirring the color of the sugar to the color of the sugar to the color of the jujube red color when added to the prepared boiling water, and simmering for 5 minutes.
The third step is to adjust the brine. In accordance with the standard use of spices 500 grams per 50 pounds of old broth. 20 pounds of old broth with 200 grams of spices, 100 grams of ginger, 400 grams of salt, 50 grams of chicken, 30 grams of rock sugar, 10 grams of peppercorns, chili peppers, 5 grams of sugar color (according to the need for the color of the batch to add) together with the old broth to be simmered for 30 minutes, that is to say, the original marinade.
The fourth step, brine meat. According to the above proportion of good brine, you can directly brine meat, just because the new brine lack of flavor and marinade oil, so the first brine meat can be appropriate to put some more flavor and fresh taste of ingredients such as pork, chicken, pig's trotters, chicken feet, pig skin, etc. together with the brine, and you can increase the proportion of fat to brine more marinade oil to increase the flavor of the brine.
To this point, a pot of new brine on the production is complete, in general, the first pot of new brine brine dishes slightly spice flavor, this is normal, after all, is a new brine, which in addition to the spices what is not, brine lack of composite mellow flavor, in the brine three times after the meat, brine flavor is very normal and mellow.
New start brine notes:
1: the old soup simmering time to be in place, the fire control in a small fire. The so-called small fire clear soup, large fire thick soup. We brine do not need thick soup, so small fire slowly simmering can be.
2: sugar color frying in the end is the key, fried tender, sugar color sweet, in the brine with less coloring effect is not good, add more brine sweet; sugar color fried old, brine bitter, and black color, resulting in brine meat finished color dark.
3: spice packets into the pot before soaking in warm water for half an hour, to remove the spices of the odor and impurities, while cleaning off the spices in the melanin, so as not to spice dust, melanin and other impurities are brought into the brine, resulting in brine black.
4: sugar color add the best batch to add, not a one-time color modulation in place, otherwise the final brine out of the finished product will be very dark. The best coloring time for brined meat is 7 minutes cooked, so in the process of brining meat, from time to time to observe the color of brined meat, if you feel that the color is not satisfied, then add a small amount of a little, and finally add to achieve a satisfactory color can be.
5: brining fat ingredients with medium heat, the purpose is to let the fat meat as much as possible out of the oil, so as not to eat the final product greasy; brining lean ingredients to small fire, the purpose is to minimize the dehydration rate of the ingredients, so as not to eat the final product is dry and faggy.
Lastly, after the first pot of brine is done, you need to take good care of and save, brine is the longer the more fragrant, but not just a flavor of brine meat without adding new water, in the brine loss is more time, to properly replenish the amount of water, to avoid brine brine too long and sticky, scorched, usually if the brine is not in use, need to be boiled once a day or put in the fridge, the freezer to keep frozen.
Brined meat is a systematic technology, everyone has their own different methods, as long as we continue to test and summarize in practice, and finally can make their own satisfactory dishes.