Ingredients: a.50g star anise, 50g nutmeg, 50g licorice, 50g galangal, 50g pepper 15g, fennel 10g, 25g citronella, 8 white pepper 10g, 8 Amomum tsao-ko, 6 nutmeg, 6 Amomum tsao-ko, 20 fragrant leaves and 6,550 cloves. B 3000 grams of old hen, 3000 grams of Jinhua ham, 250 grams of scallops, tenderloin 10 kg, ribs 10 kg. C.60 Jin of clear water. D onion 750g, southern ginger 400g, garlic150g. E. salad oil 1500g. F Guangzhou rice wine 800g, Huadiao wine 1000g, rock sugar 1000g, Haitian Jinbiao soy sauce 1500mg, Meijia fresh soy sauce 170g, fish sauce 300g, soy sauce 500g, oyster sauce 250g and monosodium glutamate 65433.
Production: 1, material a is wrapped in gauze, boiled in boiling water for 10 minute, and taken out for later use; Except scallop, all the other raw materials in material B are boiled in boiling water for 20 minutes, then taken out and washed for later use. 2. Put the material C into a stainless steel barrel, soak the material B and scallop in water and put them into a low-heat pot 12 hours, take out the material B, filter the original soup, put it back into the stainless steel barrel, put the material A into a low-heat pot for 2 hours, and put the material F into a low-heat pot for 30 minutes. 3. Wash the material D, cut it into thick pieces, put it in salad oil that is burned to 60% heat, and soak it for 5 minutes until it is fragrant. After taking out the material D, pour the salad oil into the soup and mix well.
Features: salty and slightly sweet, with bright red color.
Scope of application: it can be used to pickle cattle, pigs, beef, rabbits and so on.
Chuwang brine
Raw materials: a.50g of star anise, 20g of pepper, 30g of fragrant leaves, 25g of dried tangerine peel, 30g of tsaoko, 0/0g of clove/kloc, 0/5g of licorice, 3 Siraitia grosvenorii, 25g of galangal, 25g of cardamom and 25g of nutmeg. B 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper100g of red pepper100g, 600g of whole parsley and 25g of dried shredded pepper. C crystal sugar 1000g, white soy sauce 500g, fish sauce 150g, Shanxi mature vinegar 150g, Lee Kum Kee soy sauce 2000g, osmanthus juice 250g, Kikkoman soy sauce 300g, carved wine 500g and rose wine 150g.
D 5000 grams of pig bone, old pig elbow 1500 grams, 2000 grams of old hen and 4500 grams of old duck. E. 2 packets, 2000g salad oil.
Production: 1, put the material package A into the material package for later use; Put half of all the raw materials in material B into a material bag (all dried Chili shreds) for later use. 2. Add 50 kilograms of water to the soup bucket, put material D on high fire for 30 minutes, and turn to low heat. When there is13 soup left in the soup bucket, take out all the raw materials and filter the soup with a fine sieve. Remove the soup oil for later use. 3. When the salad oil is heated to 30% in the wok, stir-fry the remaining raw materials in material B for 65,438+00 minutes until the fragrance is exhausted, and knock out the raw materials to make oil. Put the oil, two wrapped bags and material C together in a soup bucket and simmer for 30 minutes, then marinate the raw materials.
Features: bright red color and mellow taste.
Scope of application: pigeons, pig ears, goose feet, pork belly, tripe, eggs, tofu, etc.
Guchu brine
Raw materials: a. 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of Alpinia officinarum, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced fresh hawthorn and dried), 35 grams of fragrant leaves, 25 grams of licorice 10, tsaoko-0, and dried tangerine peel/kloc-0. B soy sauce 200g, Nestle Meiji fresh soy sauce 50g, oyster sauce 20g, rock sugar1500g, salt 750g, monosodium glutamate 350g and cooking wine 50g. C. chicken bone 1500g, pig bone 1500g, 25kg of clean water. D ginger slices 150g, raw onion 100g, coriander, celery, green pepper and onion 50g each. E. salad oil 100g.
Production: 1, put salad oil in the pot, stir-fry material d for 30 minutes until fragrant when it is 70% hot, cook material c for 20 minutes, and take out material d.2. Wrap the material A in gauze to make a bag, put it in the soup cooked in the first step and cook it for 2 hours. Take out the bag, chicken bone and pig bone with a colander and add the material B to taste.
Features: bright red color, salty and slightly sweet taste. Scope of application: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat.
Li Chu bittern
Materials: a. soup bone 15kg, ham bone 10kg, pig feet 5kg, chicken feet 3kg, old hen 3kg, chicken feet 3kg and skin 3kg. (You can drain 120kg) You can put 50g shredded dried tangerine peel in the soup. B. scallops and dried shrimps 1000g each. C. star anise 185g, apple 185g, pepper 100g, fennel 40g, cinnamon 185g, galangal 150g, white pepper 120g, licorice 80g and dried tangerine peel 60g. D soy sauce 2400g, fish sauce 1 100g, rock sugar 3kg, rose wine 1000mg, monosodium glutamate 2000g, salt 5000mg, chicken essence 2000mg and Guangdong rice wine 500g.
E ① Garlic paste oil: 2 kg onion, 3 kg garlic paste, onion slices 1 kg. ② Vegetable bag: leek, ginger, celery, carrot, onion and ginger slices.
Production: After hanging soup A for two days, take it out and put it into the broth, stir-fry B and C with low fire, season D, and add E( 1)(2).
Production: you can't pickle soy products and things with strong smell, such as large intestine and marinated tofu. You can set up a separate brine barrel (such as white brine or separate brine) to clean it frequently and keep it clean, so as to add flavor without adding flavor. Garlic oil can be added in case of oil shortage.
Zhang Chu bittern
Soup: 2 old hens (weighing about 3,000 grams), 4 old ducks 1 piece (weighing about 2,000 grams), pork elbow 1 piece (weighing about 1.500 kilograms), beef bones (weighing about 2,000 grams), 4 geckos and 6,500 streaky pork.
Seasoning: taro100g, vanilla 50g, areca nut slices 50g, water chestnut 50g, Amomum tsaoko 50g, star anise 75g, pepper 30g, cinnamon150g, cardamom 50g, clove10g, etc.
Raw materials: green onion 1 0,000g, ginger 500g, coriander 400g, celery 500g, peeled fresh Nanjiang 1 0,500g, carrot 500g, dried onion 500g, onion 300g, garlic cloves 1 0,000g and green pepper 30g.
Seasoning: 500g of milk, 500g of Thai fish sauce 1000mg, 2500mg of Lee Kum Kee soy sauce, 600g of Lee Kum Kee oyster sauce, 480g of Lee Kum Kee seafood sauce, 500g of rose wine, 2000mg of sesame oil, 500g of salad oil, 2250g of Shaoxing rice wine, 500g of Guangdong rice wine and 500g of Huadiao wine.
Output: 1. Boil old hen, old duck, elbow, pork belly and beef bone with 25 kg of water, and then cook for 5 hours with low fire to form clear soup. Take out the raw materials, and add green onion, ginger, coriander, celery, fresh ginger and gecko. Stir-fry the milk, oyster sauce and seafood sauce in another pan 10 minute, pour into the soup bucket for seasoning, then remove the onion and ginger and filter with a fine cloth to get the juice. 2. Wash the branches and put a bag separately; Simmer the rest spices in boiling water for 5 minutes, then take them out and wash them with clear water, then put them in a dry pot to dry the water, wrap them with materials and put them in a soup bucket, and then add soy sauce, rock sugar, fish sauce, yellow wine, carved wine and rose wine. 3. Put sesame oil and salad oil in the pot. When it is 60% hot, add carrots, fresh southern ginger, parsley, garlic cloves, onions, dried onions, etc. and mix with oil. After cooling, put them in a halogen bucket. 4. Cut the green pepper and garlic into small pieces, soak them in clear water for 2 minutes, squeeze out the water, put them in a container, and add some apple vinegar, rose wine and rock sugar to make brine juice and finished products.
White brine
Raw materials: A: 25,000 grams of clean water, 5,000 grams of pig spine, 2,000 grams of old hen, 5,000 grams of bonzi bone, B: 35 grams of licorice, fragrant leaves 10, 20 grams of cinnamon, 6.5 grams of tsaoko, dried tangerine peel 10, and ginger slices 10. C rock sugar 200g, refined salt 1000g, monosodium glutamate 25g, carved wine 500g, white soy sauce 50g, Yaozhu 10g.
Production: put pig spine, old hen and bonzi bone into a cold water pot, boil it, and skim off the floating powder. Take it out and put it in a stainless steel bucket. Add water and bring to a boil. Cook on low heat for 3 hours. Take out the ingredients and leave the soup. 2) Wrap the material B in gauze and put it into a clean basin for washing. After the pot is boiled, add material C into the boiling pot.
Features: light yellow in color, salty and slightly sweet in taste.
Usage: Suitable for marinating Guilin rice noodles such as pigeons, sausage heads, chicken feet and chicken elbow bones.
Raw materials: pig's head bone and ox's bone each 4000g, Amomum tsaoko, cinnamon and licorice each 20g, Illicium verum, Citronella, Amomum villosum each15g, fennel 25g, clove 5g, geranium and pepper each10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g and dried pepper 50g.
Output: 1. Wash pig bones and ox bones, soak them in boiling water for 10 minute, take them out and put them in a stainless steel bucket, add 15 kg of clean water and boil them with strong fire, then boil them with low fire for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well.
Features: bright red color and salty taste.
Usage: It is a special brine for Guilin rice noodles. It can not be used to pickle chickens and ducks, but can pickle beef, pork, donkey meat, horse meat and internal organs.
Jinlu decoction [secret recipe]
Soup: 50 kg of clear water, pork bone 10 kg, 3 kg of old duck, eel bone 1 kg, 5 kg of old hen, 20 g of spices, 20 g of Amomum villosum, fennel, cinnamon, 20 g of fragrant leaves, 0/5g of astragalus, pepper/kloc-0, 50 g of star anise.
Seasoning: Guangzhou wine, fermented grains and salt each 500g, soy sauce, bean paste each 250g, Pixian bean paste, south milk sauce and Qin fish sauce each 200g, Wanzi soy sauce and Lee Kum Kee soy sauce each150g, oyster sauce 800g and dried pepper10g.
Method: Boil the soup in a stainless steel barrel for 4 hours, take out the soup, add spices, fry it in pig, wrap it in a thin cloth and put it in the barrel. (Don't put monosodium glutamate chicken essence yet). Cook for 5 hours, and add monosodium glutamate chicken essence when leaving the fire.
The soup is bright red and has a strong sauce flavor, which is suitable for all kinds of marinades.