method of application
1. After tearing the inner bag of liao ribs concentrated marinade, directly put it into 1.5 kg of clean water and heat it to dilute it into liquid.
2. Add food 1.25- 1.5 kg, and the size of food segmentation should be better to be completely submerged in brine.
3. After cooking with low fire, try to make the marinade fresh and suitable, and serve it from the pan. It is better to pour a little marinade.
serviceable range
1. Marinating of livestock, poultry, bean products and eggs.
2. The longer the marinade is used, the more fragrant it tastes.
3. After use, the marinade can be used for cooking, cooking noodles or serving as a hot pot soup with better taste.
Second: Chuanlu formula
Illicium verum 25g cinnamon 15g fennel 15 ~ 25g licorice10g kaempferia10g fermented grains 3 ~ 5g pepper 20g Amomum villosum10g Amomum Tsaoko15. Kloc-0/50g cooking wine100g rock sugar 350-500g monosodium glutamate15g refined salt 350-500g fresh soup 5000g refined oil 50g gauze bags.
Practice:
1, divide Illicium verum, Cinnamomum cassia, Foeniculum vulgare, Glycyrrhrizae Radix, Rhizoma Kaempferiae, Radix Glycyrrhrizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi rotundus, Fructus Tsaoko, and Flos Caryophylli into two parts, and put them into loose gauze bags respectively and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots.
2. Bake large pieces of rock sugar on the fire first, then gently break it on the cutting board, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly, that is, it becomes a sugar color.
3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is fresh brine.