1. Boil the brine every day. After boiling, place the pot in a cool and ventilated place with the lid half-covered. Do not move it any more. Do not touch any raw water or other objects during this period, and do not touch it with a spoon.

2. The brine should be filtered with cloth regularly. In this way, the residue of the meat braised in Pingjin can be removed. You can also remove some medicinal materials and vegetables, because these substances are easy to spoil in the brine and affect the brine.

3. Add spices and fresh soup regularly. This can keep the brine fresh and delicious.

4. If the brine is not used for a long time, it can be boiled and cooled before being stored in the freezer.

5. The oil floating on the upper layer of the brine should be cleared every day. Otherwise, it will affect the heat dissipation of the brine and cause it to deteriorate.

I suggest you read more books in this area.