1. Red marinade: Ingredients: 20 grams of 8 anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of ginger, 5 grass fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, Heat 250 grams of peanut oil, 100 grams of MSG, and 12 kilograms of bone broth. Preparation method: ① Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives, pat the ginger loose with a knife, and cut the dried red pepper into sections. ②Put 8 anise, cinnamon bark, tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly. ③Tie the spice bag and green onions. Put , ginger pieces, sliced ??sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate, and bone broth into the brine pot together, and mix well. 2. Yellow marinade: Ingredients: 150g yellow gardenia, 100g bay leaves, 50g kaempferol, 25g pepper, 50g galangal, 25g amomum villosum, 150g fried garlic, 150g fried fresh orange peel grams, 150 grams of celery, 150 grams of ginger, 1 bottle of satay sauce, 1000 grams of rice wine, 250 grams of cooked rapeseed oil, 150 grams of oil curry, 200 grams of MSG, 230 grams of refined salt, and 12 kilograms of bone broth. Preparation method: ① Crack the yellow gardenia with a knife, tie the celery into knots, and pat the ginger loose with a knife. ②Put yellow gardenia, bay leaves, kaempferol, pepper, galangal, amomum villosum, fried garlic kernels, and fried fresh orange peel into a spice bag, and tie the bag tightly. ③Put the spice bag, celery knots, ginger pieces, satay sauce, rice wine, hot rapeseed oil, oil curry, refined salt, and bone broth into the brine pot and mix thoroughly. 3. White marinade: Ingredients: 60 grams of 8 anise, 50 grams of kaempferol, 25 grams of pepper, 25 grams of white cardamom, 50 grams of tangerine peel, 50 grams of bay leaves, 25 grams of angelica, 150 grams of chives, 150 grams of ginger, water and wine 1000g, 1000g white soy sauce, 120g refined salt, 100g MSG, 12kg bone broth. Preparation method: ① Tie the chives into knots and loosen the ginger with a knife. Put the anise, kaempferol, Sichuan peppercorns, white cardamom, tangerine peel, bay leaves, and Angelica dahurica into the spice bag, and tie the bag tightly. ②Put the spice bag, green onion knots, ginger cubes, water wine, white soy sauce, refined salt, monosodium glutamate and bone broth into the brine pot and mix thoroughly. This recipe is suitable for marinating 10 to 12 kilograms of fresh raw materials (families can reduce the amount of seasonings in proportion). 3 Tips for Preparing Marinade 1. The amount of spices, salt, and soy sauce should be appropriate: excessive spices will cause the finished dish to have a strong medicinal taste and poor color. Too dark; there are too few spices and the finished dish lacks flavor. Too much salt will make the finished dish not only taste "salty", but also make the finished dish shrink and shriveled; too little salt will make the finished dish not have outstanding flavor. Too much soy sauce and the finished product will be dark and ugly; too little soy sauce and the taste will not be delicious enough. 2. Selection of raw materials: It is not advisable to use soy sauce or other colored condiments for yellow marinade and white marinade, and do not use spices that are easy to fade. 3. The marinade should not be cooked in advance: the marinade should be prepared and used immediately. This can avoid the aromatic smell in the condiments from evaporating in vain, and can also save fuel and time. View original post>>