One, brine production:

The brine into a gauze bag, tighten the mouth of the bag, if there is no old brine, you need to first use chicken bones, pig bones to cook the bone broth. The method is: take 5 pounds

tubular bone with 10 pounds of water (tubular bone needs to be rinsed for 1 hour to remove the blood, cleaned, knocked off) simmering over low heat for 5-8 hours after the bone

head into the marinade packet, add water to 50 pounds, add horrified peppercorns, peppercorns, ginger, appropriate amount, boil and simmer over low heat for 1.5 hours or so, the fragrance of the overflowing is appropriate.

With sugar color (see below) to adjust the color of the marinade, and then add 250 grams of cooking wine, salt, sugar, monosodium glutamate moderate, can be.

Sugar color method: salad oil 1.5 two into the pot over low heat, add sugar 2 two stir-fried to crimson just white bubbles immediately add water

0.5 pounds of sugar color. The above preparation of brine with water 30-50 pounds, can be brine raw materials 70-80 pounds, you should re-exchange the brine package.

Two, pickling: the need to pickle the raw materials:

Big pieces of pickling methods, chicken, duck, beef, duck neck, mouth, rabbit, quail, hooves and so on collectively referred to as big pieces. First of all, the above raw materials will be washed

Net standby. Take 20 pounds of water, add 10 grams of peppercorns, 5 grams of thyme, 250 grams of cooking wine, 750 grams of salt (such as the temperature is too low, peppercorns, thyme need to be

add water to cook out the aroma of the marinade jar poured into the marinade), add the cleaned raw materials for marinating. Marinating time: in winter when 0-20 degrees, marinate for about 24 hours

, in spring 20-30 degrees, marinate for about 12 hours, in summer 30-40 degrees, marinate for about 5-6 hours. Fresh

materials such as trotters and pancetta can be brined directly.