1, recipe spices:

Cao Guo 28 grams, star anise 28 grams, 30 grams of ginger, 30 grams of grass nutmeg, 25-35 grams of peppercorns, 30 grams of cumin, 35-60 grams of dried chili peppers (red), Qianlixiang 20 grams, 10 grams of fragrant fruits, 10 grams of mountain nai, 10 grams of Chenpi, 15 grams of Wicker 15 grams, 15 grams of cinnamon, 4 grams of white buckles, lemongrass 5 grams, 15 grams of fragrant leaves, Pai Cao 10 grams, 30 grams of sand nuts, 5 grams of cloves (remember not to put more bitter taste), 15 grams of ginseng, 15 grams of pepper, 5 grams of licorice, 5 grams of licorice, 5 grams of hawthorn (above the function of a variety of spices in Baidu can be found in the answer to the question, don't understand the check, and the purchase of spices must be selected a good point, do not moldy and too poor, so as not to affect the taste of the brine)

2, the base

2, base material

1, half of the old chicken (about a catty), chicken skeleton 2-3 (about 2 pounds), 1500 grams of pork barrel bone, 250 grams of lard, 250 grams of soybean oil (the above base material on the residence of the frozen goods wholesale department to buy, the price will be very cheap)

3, onion and garlic package

250 grams of onion, ginger 150 grams of slices, 100 grams of garlic

4,, Seasoning

Salt 150 grams (to taste from time to time, adding as you taste), 100 grams of monosodium glutamate (MSG), 200 grams of chicken powder, 150 grams of oil, 45 grams of mushrooms, 100 grams of cooking wine (to do marinade MSG, chicken powder is best to use a good point of view, MSG is best to use the Lotus, the flavor is fresh and strong, chicken essence with Zhongbang or Mrs. Le best).

5, coloring materials

250 grams of rock sugar, 200-250 grams of red yeast rice (rock sugar is best to use the color of deep chunks of the best, if you are big enough to crack their own food

frying sugar

Weighed rock sugar, burn dry pan into the rock sugar portion of one-fifth of the oil, then put the rock sugar began to stir-frying, stir-frying over medium heat until the bubbling, and continue to stir frying until black, and then add the rock sugar portion of two times the amount of water. rock sugar portion of two times the amount of water, burn the rock sugar to open the formation of sugar color

(pay attention to frying do not fry over the head, frying will be bitter, the fire should be slowly mastered)

Red currant rice cooking

Weighed red currant rice to add red currant rice 3 times the amount of water soaked for 10 minutes, open fire to cook six or seven minutes to leave the juice standby, after the cooking of the red currant rice residue do not.

Scallion and garlic package preparation

Weighed garlic, green onion, cut 2 cm small section, garlic pat broken, preferably with a small amount of oil fried for 1 minute and then wrapped in gauze.

Making brine

In the boil good old soup add spice packets, onion and garlic packets, sautéed sugar color, half of the red water, seasoning, large fire boil after small fire boil to 1?1.5 hours, spice packets out of the flavor is very fragrant can be, don't cook too long, too long instead of the traditional Chinese medicine flavor is very strong bad, remember to cook over a small fire, as long as in the boil on the boil, after cooking all all the packets, with a funnel net Filter out the brine in the material slag, onion and garlic packets up to two times can be thrown away, spice packets can be used to nothing after the flavor of the change, the late addition of spice packets with the same ratio and dosage with the previous brine, the flavor of the spices is light and then use the spice packets to enhance the aroma, cooking spice packets do not cook for too long, but can not be too light, the main use of the nose to define how long to cook the nose, the above materials are put in place after the low-fire boiling 1?1.5 hours after cooking, fish out all the packets, with a funnel net to filter out the brine in the material slag, the brine can be placed in 24 hours to brine the raw materials. (Put 24 hours flavor will be more fragrant and thicker).

Many years of brine experience tells us that brine is good to adjust, the flavor is difficult to maintain, brine the longer the better, that is, the adult brine. So, how to properly store the brine to ensure that the quality of the brine is not affected? Today, I will share with you the correct preservation of brine five skills;

In fact, the preservation of brine, does not apply to iron barrels and wooden utensils, should be filled with earthenware; because the pottery body is thicker, to avoid the impact of external heat; iron is easy to rust, wooden utensils have an odor, these can lead to brine away from the taste, affecting the brine original flavor,

Today, most of the stores choose stainless steel Bucket, is also a good choice. Brine above a layer of floating oil, brine to play a protective role, but things are twofold, floating oil more brine will also play a destructive role. Therefore, the appropriate treatment of floating oil, is also a key.