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).

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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)

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Examples of braised beef: 500 grams of beef is cooked in the braised water above. (You can also marinate pork tripe, eggs, pork heart, pork intestines, etc.).

Method for making Chaozhou pot-stewed food

I. Materials used

Spice: star anise15g

Sannai10g

Cinnamon10g

8 grams of fennel

Amomum tsaoko10g

5 grams of clove

Chenpi10g

Licorice10g

Gecko 1 only [note]

Nanjiang150g

2 Siraitia grosvenorii

Citronella 30g

30 grams of garlic

Dried onion15g

Coriander head 30g

Soup: old hen 1 only

Bones or ribs

1500g

Longan with shell

150g

250 grams of pig fat meat

Garlic shoots? Or garlic sprouts

300 grams

Seasoning: 75g of refined salt.

50 grams of cooking wine

Fish sauce10g

50 grams of sugar

Monosodium glutamate15g

30 grams of red soybean oil

500 grams of soy sauce

250 grams of soy sauce

[Note] Gecko is a dried body of Gecko, which is available in Chinese medicine shops. The gecko used here has the functions of fragrance enhancement, health care and nourishing.

Second, the method of making

1 Is the old hen slaughtered and cleaned? Chicken offal is used for other purposes

, bonzi bone broken? If it's ribs, cut them into large pieces.

, put it in the soup pot together, and then put it in the longan? Break

Add about 5 kilograms of clear water, boil it with high fire, skim off the floating foam, boil it into a pot of original soup with low fire, and remove the old hen, bonzi bone and longan from the pot for other purposes.

2 Pour the original soup into a halogen pot, and then wrap the star anise, Rhizoma Kaempferiae, Cortex Cinnamomi Japonici, Fructus Foeniculi, Fructus Tsaoko, Flos Caryophylli, Pericarpium Citri Tangerinae, Glycyrrhrizae Radix, Gecko, etc. into a spice bag, put it into the halogen pot, and then add Nanjiang, Momordica grosvenori (smashed), citronella, garlic, dried onion, coriander and so on.

3 clean the raw materials to be marinated first and after preliminary treatment, put them into the brine pot, and cut the fat pork into pieces. Or garlic sprouts

Cut into sections, stir-fry them in a wok, pour them into a brine pot, and then light the brine pot until the raw materials in the pot are cooked.

Third, pay attention

1 When preparing brine, all materials should be available, otherwise it will be difficult to form the unique flavor of Chaozhou brine.

In order to make the spices taste fully, the spices can be baked with small fire first, and then made into spice packets.

3 when making brine, it is necessary to master the temperature, generally using medium and small fire, so that all kinds of materials can fully taste.

Add fat meat and garlic shoots or garlic sprouts to the brine.

This is to make the brine more oily and fragrant, but it is only added when the raw materials are marinated and needs to be taken out after the raw materials are marinated.

5 brine can be used continuously after it is made, but it should be properly preserved to prevent deterioration. In addition, the spices in the brine need to be changed every 5 ~ 7 days, and the spices need to be added every 5 ~ 7 days.

The raw materials that can be marinated in Chaozhou brine include poultry, livestock, livestock offal, aquatic products, eggs, bean products and vegetables.