How to make oil brine

Seasoning:

150 grams of star anise, 15 grams of grass fruit, 30 grams of cinnamon, 15 grams of cardamom, 20 grams of nutmeg, 25 grams of amomum villosum, 15 grams of cloves, 30 grams of kaempferol, 15 grams of cumin, 50 grams of geranium leaves, 5 grams of lingcao, 3 grams of rowan grass, 100 grams of ginger slices, and 500 grams of old ginger. , 1000 grams of green onions, 500 grams of green onions, 200 grams of garlic cloves, 500 grams of onion pieces, 30 grams of pepper, 1000 grams of refined salt, 100 grams of cooking wine, 100 grams of rice wine, 20 grams of sugar-colored chicken essence, 10 grams of MSG , 200 grams of rock sugar, 5000 grams of salad oil, 113000 grams of cooked vegetable oil, appropriate amount of fresh soup

Method:

(1) Take 1000 grams of dried chili peppers and put them into a boiling water pot and cook for about Take it out after 2 minutes, rinse with clean water, drain, and chop into velvet to make glutinous rice cakes and peppers. Add 100 grams of the remaining dried chili knots, cooked vegetable oil, and stir-fry over low heat until fragrant. Roast the dried peppercorns over low heat until crispy. Crush the old ginger, tie the green onions into knots, break the star anise and cinnamon into small pieces, and add nutmeg. , white cardamom, and Amomum villosum, smash them, remove the seeds from the grass fruit, and chop the Lingcao and Paicao. Cut the star anise, cinnamon, grass fruit, nutmeg, and white beans

Komom, Amomum villosum, cloves, and Wash the fennel, fennel, bay leaves, lingcao, and paicao separately with clean water to remove sediment and impurities, and drain the water.

(2) Place a large iron pot on medium heat, add 4000 grams of salad oil and 9000 grams of cooked vegetable oil. Raise the oil temperature to 30 to 40% hot, add white cardamom and cumin, and stir-fry over low heat until white. When the cardamom is crispy, add in cinnamon, star anise, cinnamon, and nutmeg

Komom, Amomum villosum, cloves, and kaempferol. When the aroma is overflowing, add glutinous rice cake and chili pepper. Use a shovel to keep shoveling, and stir-fry until the color is red and shiny. When the spicy aroma is strong, add rock sugar, bay leaves, lingcao, and pork belly and stir-fry until fragrant, add rice wine, and stir-fry until the water in the rice wine is completely evaporated

When the rice wine evaporates, add Sichuan peppercorns, mix well, remove from the fire, and put into a container medium, cover when cool, let stand for 12-24 hours, filter through a silk strainer, divide the residue into two spice bags, and use a basin to hold the oil.

(3) Take a brine pot and put in washed bamboo strips.

(4) Place the wok on medium heat, add the remaining salad oil and cooked vegetable oil, heat it, and when the oil temperature rises to 40 to 50% hot, add the ginger slices, green onion segments, onion cubes, and garlic cloves , stir-fry into the brine pot, add the spice bag and filtered

oil, sugar color, cooking wine, ginger, green onions, dried chili knots, add fresh soup, add pepper, bring to a boil over high heat , switch to low heat and simmer until the aroma overflows, add refined salt and sugar and simmer for a while, add the raw materials for the brine, chicken essence, and monosodium glutamate, bring to a boil

over high heat, skim off the foam, and switch to medium heat or Brine over low heat until the brine is mature or soft, move the brine pot away from the fire, soak the brine in the brine for 5-20 minutes, take it out, and the new oil brine has been made.