The practice of Chaoshan brine is actually not complicated, many chef friends also want to learn the practice of Chaoshan brine, halogen three countries is specializing in brine cooked food, when it comes to the method of Chaoshan brine can be shared with you this recipe below. Interested friends can also try.

Recipe ingredients:

3 old hen, 3 kg of pork keel, 2 kg of soup bones, 2500 grams of pork, pig's trotters, chicken feet, each 2500 grams of pork rind, goose oil (chicken fat or cooked lard) 1500 grams of pork rind, Jinhua ham (including ham rind and ham bone), dried scallops 500 grams of dried fish (put in the oven in advance and roasted until the color of golden brown) 4 strips.

100 grams each of star anise, shagang, grass nuts (cut with scissors), cardamom, fresh lemongrass, 1 Luo Han Guo, 50 grams each of allspice, cumin, yellow gardenia, white pepper, 80 grams each of cinnamon, pepper, 20 grams of tangerine peel, 60 grams of dried chili, 2 mealybugs, 30 grams of licorice, 30 grams of cloves, 500 grams of fresh ginger.

Haitian Golden Standard Soy Sauce King 1250 grams, Golden Standard Old Soy Sauce 300 grams, 250 grams of Huadiao wine, 500 grams each of Knorr Chicken Powder, Thai Fish Sauce and Yipin Fresh Soy Sauce, 750 grams of icing sugar (500 grams of which is stir-fried in advance to make the color of the sugar), 600 grams of salt, 200 grams of Shuangqiao monosodium glutamate. Vegetables 400 grams each of scallions, ginger, garlic meat, dried onions, 30 grams of cilantro, 50 grams of celery, 2,500 grams of chicken fat.

Chaoshan brine step breakdown:

Step 1:

In addition to goose oil, Jinhua ham, large earth fish, dried scallops outside the soup ingredients cut into large pieces, put into a stainless steel soup bucket, pouring water did not exceed the surface, large fire boil, medium heat blanching 10 minutes (blanching while beating off the foam), fishing out and slightly rinsed with water, put into a large bucket, add 45 kg of water and no treatment of the soup, boil over high heat, boil over low heat for about 6 hours, strain to get 35 kg of soup.

Step 2:

Spices are processed separately (see later for processing method), wrapped in gauze, put into the boiled stock, boil over high heat, change to low heat and cook for about 60 minutes, then put in the seasoning, color and seasoning.

Step 3:

Pour the chicken oil into the pot, high heat until 60% hot, add green onion, ginger, garlic, cilantro, celery, dry onion, low heat frying for 5 minutes until fragrant, remove from the fire, separate the fat and vegetable materials; vegetable materials wrapped in gauze, put into the seasoned semifinished marinade, and then pour the simmered fat can be.