1, stored in the refrigerator. Boil the brine before putting it in the refrigerator, and let it cool before putting it in the refrigerator. After it is put in the refrigerator, it needs to be cooked every other day. Do not over-stir or let raw water in. In this way, it can be stored for several months without deterioration.

2. Store in a cool and ventilated place. Mainly in winter. But it must not be placed in direct sunlight, so as to avoid corruption caused by constant temperature changes. Boil the brine, and then light it. Be careful not to touch raw water or stir too much when cooking. Leave it quietly after boiling. In winter, because the temperature is relatively low, brine should be poured and boiled every two or three days. In this way, the storage time will be longer.

3. Direct freezing. Put it in a special container and freeze it directly in the refrigerator, so that it can be stored at a very low temperature, and there is no problem in storing it for several months. Of course, the temperature must be set below-18 C to prevent bacteria from growing due to excessive temperature. Before eating, you need to take it out and thaw it again, and then boil it again before you can continue eating.

4. It can be used repeatedly after freezing. The older the brine, the more fragrant it tastes. But the freezing temperature must be low, preferably below-18 C to avoid bacterial growth. Thaw and boil when using again, and add new water and new ingredients and condiments as appropriate. In this process, harmful substances such as nitrite and heavy metals in the old brine will be continuously diluted and diluted, and the old brine will be boiled and heated every day. Bacteria, viruses and other microorganisms are difficult to survive, so they can be reused.