Cinnamon, star anise, tsaoko, white button, male ding, female ding, licorice, dried tangerine peel, ginger, pepper, small hui, angelica dahurica, generally these. At Nanza, a pack of about 20 will do. We have ready-made ones in Changde, Hunan. Wrap it in gauze and soak it for about 20 minutes, then adjust the brine. If it doesn't smell good, don't change the brine, just change the medicine. Meat should be boiled before entering the brine pot, otherwise the brine is not easy to keep. If you can eat spicy food, add dried pepper to the pot and put red oil to make the product more beautiful.
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Preparation of halogen flavor
■ Raw materials: 250g soy sauce, 500g water, 50g rice wine, 0g rock sugar100g, 5g monosodium glutamate, a little sesame oil and 50g peanut oil. Spices: 5 grams of dried tangerine peel, star anise, cinnamon, Amomum tsaoko, clove and galangal respectively, and half of Siraitia grosvenorii (2.5 grams of licorice is used if it is missing).
■ Production method:
1, heat the oil in wok, add rock sugar and stir-fry the silk (never stir-fry).
2. Put the spices in a cloth bag, add water and other ingredients to the wok for frying rock sugar, and roll for about 30 minutes to get a pot-stewed taste. (Lu Wei can be reused)
■ Examples of braised beef production: braised beef: 500 grams of beef is cooked in the above braised water. (You can also marinate pork tripe, eggs, pork heart, pork intestines, etc.).
White brine
(1) Ingredients: 5 kg of clean water, 50 g of cinnamon, 50 g of galangal, 20 g of dried tangerine peel, 50 g of licorice, 50 g of fragrant leaves, 30 g of star anise, 30 g of Sichuan pepper, 400 g of Shaoxing carved wine, 500 g of rose wine, 200 g of refined salt and monosodium glutamate.
Preparation method: the preparation methods of the two formulas are basically the same; Firstly, the bittern medicinal materials are wrapped in soup bags; Then put it into boiled water and roll it for a few minutes; Add seasoning and alcohol to serve.
General brine
(1) Ingredients: 3kg of clean water, 3kg of light soy sauce, 200g of Shaoxing Huadiao wine, 300g of crystal sugar, 20g of ginger 1 00g, 20g of onion strips, 200g of crude oil, 50g of star anise, 0g of cinnamon100g, and licorice.
Preparation method: the preparation methods of the two formulas are basically the same; Stir-fry the oil in a wok until the ginger and onion strips are thoroughly fried; Then pour it into the mixed liquid of boiled water, light soy sauce, Shaoxing carved wine and crystal sugar, and boil it with slow fire; Brine medicinal materials must be wrapped in a soup bag, while red Gu Mi is wrapped in a soup bag, which is also put in when ginger and onion are poured; When the brine is boiled for the first time, it should be simmered for about 30 minutes before use, so that the fragrance of brine medicinal materials and soy sauce can be fully emitted.
Refined brine
(1) Ingredients: 3kg of light soy sauce, 2kg of rock sugar, 300g of dark soy sauce, 200g of Shaoxing carved wine, 20g of licorice, 20g of cinnamon, 20g of star anise, 5g of clove, Chinese prickly ash (Sichuan pepper)10g, fennel10g. 0/5g of dried tangerine peel/kloc-,0/piece of Siraitia grosvenorii/kloc-,50g of red Gu Mi, 0/00g of ginger/kloc-,0/50g of onion strips/kloc-,and 200g of crude oil.
Method: First, mix light soy sauce, rock sugar and Shaoxing carved wine, and then boil them with slow fire; Then the bittern medicinal materials wrapped in soup bags are put in, while the red Gu Mi is wrapped in soup bags; At the same time, add ginger and scallions that are fried thoroughly and fragrant; Then slowly roll for about 2 hours; Finally, observe the color of the brine, and use it with the old color.
Chaozhou professional bittern
Ingredients: star anise 1 5g, rhizoma anemarrhenae10g, cinnamon10g, fennel 8g, clove 5g, dried tangerine peel10g, licorice10g, gecko/kloc-0g.
Soup: old hen 1 hen, bonzi bone or ribs1500g, longan with shell150g, pig fat meat 250g, garlic moss or garlic sprout 300g.
Seasoning: 75g of refined salt, 50g of cooking wine, 50g of fish sauce10g, 50g of sugar, 50g of monosodium glutamate15g, 30g of red soybean oil, 300-500g of light soy sauce and 250g of light soy sauce.
Pot-stewed roasted meat store formula
3 pairs of fragrant leaves, fennel 1 kg, hay 1 kg, Siraitia grosvenorii 10, Amomum tsaoko 1 kg, 2 kg of cinnamon, 2 kg of star anise, 2 kg of pepper 1 kg, 2 kg of dried tangerine peel and 2 kg of galangal. Gong Ding 1-2 Liang, Mu Ding 1-2 Liang, Yu Lou 2 bottles, Mei Ji Xian Jiang1bottle, Ding Hao peanut butter 2 bottles, Gan Yao 5 Liang, dried shrimp 3 Liang, Long Dagu 6 Jin, dried chicken 2, sunset yellow pigment1bottle.