It's not a big problem that the freshly made brine has no fragrance, as long as it doesn't taste bitter. With the more food marinated in the subsequent brine, the more fragrant it is. A good pot of brine, its fragrance is actually not completely in the brine, and it is also closely related to the brine oil. However, the new brine has no thickness, so it has no viscosity, which is relatively weak, resulting in the tasteless braised pork.

Therefore, in order to increase the viscosity of new brine, we can add some ingredients with heavy gum content, such as chicken feet, pig's trotters and pigskin, to increase the thickness of brine, and then the normal taste of brine is salty, fresh and memorable without adding any additives.

And if the bittern oil is completely skimmed here, in fact, the fragrance of the bittern will not be too rich, because the oil has a strong adsorption capacity, which can adsorb and dissolve most of the fragrance of spices. The reason why the bittern can smell a strong fragrance actually depends on the promotion of bittern oil, so in the early stage of new bittern, more bittern fat should be added first, in order to accumulate bittern oil.

Extended data:

After a period of use, brine will leave a few residues of raw materials or spices, so it needs to be filtered to ensure the quality of brine. After the brine is repeatedly used, the soup will become thicker. Although it is filtered, it still needs to be "cleaned", that is, clean animal blood is mixed with clean water and then slowly added to the boiling brine. This is the adsorption and coagulation of protein.

Absorb the impurities in the brine to make it clear, and if you are particular about it, you should use lean meat to "clean" the brine. However, it should be noted that the number of times of cleaning each pot of brine should not be too much, so as not to lose the fresh flavor of brine. The floating oil in brine should be destroyed frequently, and it is best to keep only a thin layer of "oil face" on the surface of brine. Otherwise, too much grease will easily lead to the deterioration of brine and the oxidative deterioration of fat.

When the brine is not used, it should be boiled and put into an enamel bucket to let it cool naturally, and don't shake it at will. In addition, the bottom of the bucket should be padded with bricks to keep the bottom ventilated. If it is summer, the brine must be boiled every day, and if possible, it can be stored in the cold storage. When brine is not used for a long time, it should always be taken out of the cold storage to boil, cooled and then put into storage.

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