1. Formula of marinade:

1 packet of Sichuan-style marinated seasoning, 1g of old ginger, 15g of green onion, 1g of Shaoxing wine, proper amount of refined salt, 2g of cooked vegetable oil, 25g of crystal sugar and 5,g of clear water. The above ingredients are the dosage of primary brine, and the dosage can be increased or decreased according to the quantity of brine products.

2. Brine making:

(1) Crush the rock sugar, put 1g of vegetable oil and rock sugar on the fire in a wok, stir-fry until it melts into a silvery red color, and add 25% water to control it to a sugar color.

(2) Add 5, grams of clean water to the pot, add ginger, onion, salt, rock sugar, Shaoxing wine, sugar color (to make the soup light red-brown) and spice bags, and cook with low fire (about 1 hour) until the fragrance overflows, so as to form brine for use.

(3) The wrapped spice bag can be left for the next cooking, and the boiled brine can be used continuously. After each cooking, the impurity foam is removed and the floating oil is skimmed. After the clean brine is boiled with salt, the brine is put into a ceramic brine tank for preservation.

(4) When the brine is marinated for the next time, pour it into the pot and put it in the last spice bag for cooking. If the spice bag has been boiled for many times and the brine becomes turbid and feels tasteless, it should be replaced with a new spice bag and brine to maintain the quality of the brine.