Ingredients: 6g star anise, 6g grass nuts, 5g cumin, 3g allspice, 3g cinnamon, 5g tangerine peel, 4g pulverized bean curd, 4g wood spice, 3g grass nutmeg, 1g clove, 2g licorice, 3g cardamom, 4g nutmeg, 3g angelica dahurica, 10g peppercorns, 10g dry chili peppers, 2g angelica sinensis.
Ingredients: half of the old hen, 500 grams of pork bone, 200 grams of pork skin, 200 grams of cooking oil, 2 sections of green onion, 5 slices of ginger, salt, pepper, sugar color in moderation.
Practice:
1, first wrap the above spices in gauze and soak them in warm water for 30 minutes.
2, half of the old hen, 500 grams of pork bone, 200 grams of pork skin, blanching, and then add 10 pounds of water, large fire to boil, small fire to cook for 2 hours, you can become a fresh soup.
3, then put the marinade packet into the fresh broth, cook over low heat for 2 hours, and then add green onion, ginger seasoning can become marinade (such as some people like to eat the sauce, you can add 40 grams of sweet noodle sauce).
4, brining pork under the goods need to be repeatedly scrubbed with vinegar, and blanching, before opening the pot to brine.
5, generally under the pig brine 40 minutes can be completed, followed by cold brine 6 hours can be eaten.
Marinated beef
Ingredients: anise 1 gram, 5 grams of cumin, 1 gram of cinnamon, cloves 0, 5 grams of cinnamon, 2 grams of cinnamon, 2 grams of grasshopper, 1 gram of nutmeg, 1 gram of dried red pepper, cumin 0, 1 gram of cumin, 2 grams of ginger, 6 grams of salt, 5 grams of rock sugar, 15 grams of soy sauce, 3 grams of Shaoxing wine.
Ingredients:Beef.
Practice:
1, first of all, the beef with peppercorns, scallions, ginger, salt, cooking wine for more than 6 hours of refrigerated marinade, and then blanch to remove the remaining blood foam.
2, processed ingredients can be put into the brine for brining, beef (mutton) brining 1 hour on low heat, and then cold brine for more than 6 hours a
Halogenated chicken claws
Instructions: star anise 2 grams, 3 grams of cumin, 1 grasshopper, 2 grams of cinnamon, 1 gram of allspice, half of cloves, 1 gram of sannay, 3 nutmeg, 5 grams of peppercorns, 3 chili peppers, 2 grams of Chenpi, 2 grams of ginger, salt, chicken essence, wine, 2 ginger slices, 2 pieces of green onion.
Ingredients: 3 pounds of chicken claws, 80 grams of rock sugar, 1 pound of pork bones, 100 grams of cooking oil.
Practice:
1, first the sugar color fried, standby.
2, boil the pork big bone into fresh soup, then soak the spice packet for half an hour, put it into the big bone soup, give the green onion segment, ginger slice for small fire to cook for 2 hours, put cooking oil, salt, chicken essence.
3, the chicken claws for blanching, and then after the cold water, into the brine to brine 20 minutes can be, and then soaked for 2 hours can be eaten.
Brined pig's feet
Ingredients: 200 grams of dried chili peppers, 50 grams of star anise, 40 grams of cinnamon, incense leaves, lemongrass, 35 grams of peppercorns, Chen Pi, cumin, white kou (seeded), 20 grams of ginger, grass nuts (patted), sand nuts, cloves 15 grams, 6 pounds of pig's feet, 100 grams of rock sugar.
Ingredients:pig's feet.
Practice:
1, with the fire will be the hair of the pig's hooves burned clean, into the water about 30 degrees of water soaked for half an hour, repeatedly pounded four times, washed and put into boiling water blanching many times, until there is no fishy smell of pig's hair.
2, add a little oil in the frying pan, put the rock sugar fried sugar color, small fire frying and to keep stirring, when the big bubbles increase, tender sugar color frying is complete, this time into the pig's feet stir fry quickly, into the soup and marinade with marinade 20 minutes, simmering for 30 minutes can be.
Brined quail eggs
Accounts: 3 grams of peppercorns, 5 grams of spices, 2 grams of bakelite, 3 grams of dried chili peppers, 3 grams of coriander, 4 grams of fennel, 3 grams of tangerine, 3 grams of cinnamon, 4 grams of Angelica dahurian dahuricae, salt, sugar 20 grams of soy sauce, soy sauce in moderation.
Ingredients: 20 quail eggs, broth moderate.
Practice:
1, quail eggs cooked in advance, peel the skin.
2, put into the stock, spices and ingredients brine 20 minutes can be.
Marinated fat intestines
Ingredients: 3 pounds of fresh fat intestines, water.
Seasoning:3 slices of ginger, two pieces of green onion, salt, chicken essence, pepper, sugar, soy sauce moderate.
Ingredients: 3 grams of cumin, 2 anise, 1 grasshopper, 5 grams of pepper, 3 white nutmeg, 2 slices of allspice, 1 gram of licorice, 2 grams of tangerine peel, 1 slice of cinnamon, dried chili pepper in moderation, 5 g of rosemary.
Methods:
1, the first pig intestines cleaned, it must be thoroughly washed, spice packets with water to cold soak for 5 minutes.
2, and then blanching, blanching, give a small amount of star anise, cinnamon, for complete and thorough removal of the fishy odor.
3, and then frying sugar color, add water, add spice packet.
4, carry out a small fire to cook for 1 hour, and then add so seasoning, cooking for 10 minutes, and then add the fat intestines.
5, brine for half an hour, then turn off the fire, the next day for consumption can be.
Marinated pork rinds
Ingredients: two pork rinds, 20 grams of ginger, 10 grams of green onion.
Ingredients: one spoon of chili noodles, one spoon of soybean noodles, the right amount of peppercorns, one spoon of pepper, salt.
Practice:
1, prepare the ingredients, pig skin cleaned pig hair, wash.
2, ginger washed, take a small girl sliced, a few peppercorns, small onion knot.
3, pork rinds into the brine, pour ginger slices, peppercorns, scallion knots, high heat cooking switch medium heat, the pork rinds cooked soft.
4, take a small dish pour bean noodles (400g soybeans, a few peanuts and sesame seeds fried dry, powder, sesame peanuts more powder will be sticky, very little a little.
5, put chili noodles, salt, monosodium glutamate.
6, into the pepper, mix well, dry dipping water is playing well.
7, pork rinds cooked take out and cut strips.
8, into the plate.
9, dip some chili noodles, delicious!
Marinated pork elbow
Instruments: pork elbow a, about 5 pounds, 50 grams of salt, ginger 20 grams, 15 grams of cooking wine, 20 grams of oyster sauce, 15 grams of chicken essence, the old broth 5 kilograms, 300 grams of sugar-colored water.
Ingredients: 50 grams of dried chili peppers, 15 grams of star anise, 20 grams of cinnamon, 5 grams of allspice, 5 grams of tangerine peel, 3 grams of cloves, 10 grams of cumin, 10 grams of fennel.
Practice:
1, put the pork elbow into a pot, soak it in hot water for 25 minutes, scrape the hair on the skin with a knife, wash and drain.
2, put the old stock in the pot, boil, fish out the sediment, put salt, cooking wine, ginger, oyster sauce and chicken essence, boil for 10 minutes.
3, put the pork elbow, the old broth boiled, put the sugar color water, large fire, small fire brine 1, 5 hours, turn off the fire and simmer for 1 hour.
4, fish out, let cool.