80g of star anise, 50g of Amomum villosum, 40g of weed, 60g of fennel, 40g of rhizoma Kaempferiae, 80g of agastaches, 60g of licorice, 60g of white button, 50g of Amomum tsaoko, 40g of Bibo, 60g of Amomum tsaoko, 80g of cinnamon, 30g of Lingcao, 40g of citronella and 0/5g of clove/kloc.
The above spices are smashed into large particles and mixed well. If you can't grasp the cooking time of spices, then the comparison standard of1000g spices for new brine is adopted. In addition, 0/00g of dried pepper/kloc-(increased or decreased according to taste) and 50g of pepper (increased or decreased according to taste) are added.
Preparation of brine soup: water 120 kg (about 100 kg after boiling), pork leg bone 10 kg, beef leg bone 10 kg, and old hen half a catty (do not use the frozen chicken rack in the market). Blanch pig bones, beef bones and chicken in water, remove blood water, then put into water, add 500g of ginger, 250g of onion, 50g of pepper100g, 50g of pepper, 250g of cooking wine, boil with strong fire, and simmer for 8h. After cooking, take out chicken, pig bones and beef bones, and then filter the cooked old soup with fine gauze to filter out all the meat residue, and the bottom soup of brine is ready.
Sugar-colored stir-frying: pour100g vegetable oil and 500g rock sugar (which can brighten dishes) into the pot, stir-fry the rock sugar over medium heat, then stir slowly over low heat, and stir constantly during the period. When the sugar juice turns brown and changes from large bubbles to small bubbles, add 250g prepared boiling water, and boil it over low heat for about 20 minutes, and the sugar color will be fried.
Spiced brine preparation: all spices are packed in gauze bags, soaked in warm water for 30 minutes to remove the peculiar smell of spices, then put the spice bags into the boiled soup, add 300 grams of salt and sugar, and simmer for about 2 hours with low fire to get the fragrance.
Production of spicy bittern: add 200 grams of pepper (according to taste) and 750 grams of dried pepper (according to taste) to spiced bittern.
Preservation of brine: After the brine is marinated in summer, after the dishes are fished out, boil the brine and stand still, boil it again at night and once every other day in winter. After marinating 1 week, the brine should be filtered once with gauze to filter out the meat residue in the brine. If the family makes a small amount of homemade food, it can be kept in the refrigerator.
Marinating method of meat products: Before marinating, all meat products need to be marinated with ginger, onion, cooking wine and salt, marinated for 2 hours in summer, 3-4 hours in spring and autumn, and 6-8 hours in winter, and then the marinated meat products are washed and blanched to remove excess blood and fishy smell. Then boil the brine, add ginger and cooking wine, add the raw materials that need to be marinated, and change the knife or puncture some holes with bamboo sticks for large pieces to taste. Put the big pieces in the pot first, then the small pieces in the pot. When the dishes are marinated for 8 minutes, add chicken essence to make them fresh, then turn off the fire and let the dishes soak in brine for 1-2 hours. In the process of marinating, observe the color of the dishes at any time. If the color is light, you can add a proper amount of sugar color. Because the sugar color is sweet, add a little salt while adding sugar color.
Method of marinating vegetables and bean products: Generally, vegetables can be marinated directly, while those with heavy starch content, such as potatoes and lotus roots, should be marinated separately, otherwise the brine will easily become sticky. Bean products also need to be marinated separately from brine.
About the color of marinated vegetables: Many friends who just started cooking marinated vegetables can't fry the sugar color well. At this time, they can use some red rice to color properly. The specific method is to add red rice when the raw materials are blanched, so that the raw materials have a certain background color before marinating, which makes it easier to color when marinating.