I don't recommend making Zhou Heiya at home, because it's quite complicated, and it's more troublesome for you to keep the marinated soup afterwards. So if you just want to eat, just buy some to eat, there is no need to make brine.
Of course, if you are determined to do it and have a chance to sell it in the future, I can teach you the simple methods at home, and the finished products will not be worse than those sold outside.
Let's talk about the specific steps below. Generally speaking, Zhou Heiya is still a traditional way to marinate vegetables. But what's more, Zhou Heiya needs to pickle the raw materials and bake them for dehydration first, so as to ensure the same taste inside and outside.
First of all, you should prepare a series of tools: 1, a big soup bucket, which is used for marinating.
2. A colander with big eyes.
3, containers, clips, leaking baskets and so on.
Pickling raw materials: 1, mix salt, sugar, Fujian Chili powder, pepper powder, monosodium glutamate, chicken essence, soy sauce, high-alcohol liquor, seafood sauce, ribs sauce, oil consumption, pepper and thirteen spices and stir them evenly.
2, duck wings, duck legs and other raw materials to wash and control dry water, duck intestines and internal organs must be washed with salt or flour, control water for use.
3. Prepare two containers, and pour meat products such as duck wings and viscera products such as duck intestines into the marinade juice in the first step for pickling, at least 12 hours, and turn it over several times to make it evenly tasty.
Baking of pickled raw materials: 1, this step can be omitted, but it is more fragrant after baking.
2. Remove the pickled products and drain them for later use.
3. If there is an oven at home, bake the pickled meat products at 80- 100 degrees up and down for 40-45 minutes, and the whole duck takes 60 minutes. Visceral products do not need baking.
Brine making: 1, prepare brine.
2. Add 3/4 of water into the soup bucket, and add pepper king, pepper, angelica dahurica, cardamom, star anise, cinnamon, tsaoko, galangal, Amomum villosum, clove, fennel, fragrant leaves and long pepper respectively. When the pot is only one third of the brine, add chicken essence, monosodium glutamate, salt, sugar, seafood sauce and ribs sauce, color with soy sauce, and finally add duck oil or vegetable oil for cover.
3. Boil the raw materials in a pot with high fire and soak them in low fire until cooked. Generally, duck wings take 8- 12 minutes, duck legs 15 minutes, steamed ducks take 20-25 minutes, and viscera 10 minutes or so.
4, soak for more than 2 hours to make it completely tasty, and then take it out for consumption.
Note: 1, the brine will be very thin at first, you can add a piece of pork belly to cook together or add a stick bone, and the brine will become thicker and thicker.
2. Don't add too much spice at one time. Every time you add a little halogen, the taste will be stronger.
3, the raw materials must be washed clean, otherwise it will smell, and the brine is easy to break.
4. If halogen dishes, especially halogen bean products, be sure to divide the pot separately.