Brine is a common seasoning in China Cantonese cuisine, and it is a kind of soy sauce cooked with various spices. The materials mainly include Zanthoxylum bungeanum, Illicium verum, Pericarpium Citri Tangerinae, Cortex Cinnamomi Japonici, Glycyrrhrizae Radix, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, ginger, onion, light soy sauce, dark soy sauce, crystal sugar, etc. It can be made by cooking for several hours. Many restaurants in Hong Kong will reuse brine, and the longer it is cooked, the more delicious it will be.

The following points should be paid attention to when keeping brine: 1. In winter and spring, the brine must be boiled once a day and placed in the old place.

2. It is hot in summer and autumn, so the brine must be boiled twice (once in the morning and once in the afternoon, and put in the old place).

3, brine storage, and use, must remove all the excess oil slick and foam, filter impurities, deposit after precipitation, must ensure that the brine is clean.

4. The preservation of brine must be put in a clean and waterless vessel and stored in a dry and sanitary place to ensure the quality of old brine.

5. When it is found that there are more and more impurities in brine and it is difficult to remove them, it is necessary to precipitate them with chicken blood, pour them in, filter the impurities, and boil them for storage.