1. Preparation of brine 1 recipe Star anise 25g cinnamon 15g cumin 15-25g licorice 10g sannai 10g gansi 3-5g pepper 20g Amomum villosum 10g cardamom 5g grass 15 grams of cloves, 5 to 15 grams of ginger, 100 grams of green onions, 150 grams of Shaoxing wine, 100 grams of rock sugar, 350 to 500 grams of monosodium glutamate, 15 grams of refined salt, 350 to 500 grams of fresh soup, 5000 grams of refined oil, 50 grams of gauze bags, 2 pcs. Prepare 1? Mix the star anise, Divide cinnamon, cumin, licorice, sannai, mandarin, Chinese prickly ash, amomum villosum, cardamom, grass fruit, cloves into two parts, put them into loose gauze bags and tie the bag tightly with a string; wash the ginger and smash it; green onions The roots must be washed and tied. 2. Roast the large pieces of rock sugar on the fire, then place it on the cutting board and gently crush it, then put it into the pot with the refined oil, stir-fry over low heat until it turns dark red, add 500 grams of boiling water and stir Evenly, it will become sugar color. 3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, monosodium glutamate and sugar color, then add the spice bag, bring to a boil and then use low heat to slowly simmer until the fragrance overflows. Serve as fresh brine. Brine recipe. All prawn experts are welcome to come and fill the brine. Brine Collection (Excerpt) Produced by Liu Yongxiang, Taizhou, Jiangsu Ingredients: 250 grams of scallion oil, 200 grams of sesame oil, 15 kilograms of water. A: 150 grams each of carrots and celery, 100 grams of garlic, 10 grams of dried chili peppers, 25 grams of coriander, and 50 grams each of green chili peppers, ginger, green onions, and onions. B: 4000 grams of pork ribs, 1200 grams of old hen, 400 grams each of ham and pig skin. C: 15 grams each of star anise and cinnamon, 10 grams each of bay leaves, peppercorns, and fennel, 20 grams each of tangerine peel, grass fruit, galangal, and nutmeg, 10 grams each of cardamom and long pepper, 3 monk fruit, each of cloves and lemongrass 5 grams, 8 grams each of kaempferol and amomum villosum. D: 250 grams of MSG, 200 grams each of Hainan Tianchuangwang, salt, rock sugar, Huadiao wine and fish sauce. Preparation: 1. Put ingredient B into boiling water and boil over high heat for 10 minutes, take it out, then add 15 kilograms of clean water to boil over high heat, then reduce the heat to low, and continue to cook for 2 hours, filter and get the clear soup. 2. Wash ingredient A and wrap it with gauze for later use; soak ingredient C in clean water for 10 minutes, wash, take it out and wrap it in a gauze bag for later use. 3. Put the wrapped ingredients A and C into the cooked clear soup and bring to a boil over high heat. Switch to low heat and simmer for 40 minutes until the aroma of spices comes out of the soup. Then add ingredient D and add scallion oil and sesame oil to taste. That’s it. Features: bright red color, fresh salty aroma, slightly sweet and slightly spicy. Application: During the use of brine, chicken feet, beef, pig feet, goose wings, rabbit legs, etc. should be braised alternately to make the brine taste better. Production key: Raw material C needs to be soaked and cleaned to remove impurities. When adding ingredient D, seasoning needs to be careful and the taste cannot be biased. Do not use too much lemongrass in ingredient C. Since the spices have a bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. When marinating large items such as beef and rabbit legs, the beef and rabbit legs should be marinated in salt, monosodium glutamate, and cooking wine in advance. Production/Zhao Jing, Wuhan, Hubei Flavor: spicy, salty, slightly sweet. Ingredients: 1500g each of A old chicken, pork belly, Jinhua ham, 2500g elbow bone. B 250 grams of dried pepper, 30 grams each of Patchouli, Angelica dahurica, Shajiang, and Aromatic Wood, 70 grams star anise, 35 grams cinnamon, 50 grams each fresh galangal, bay leaf, and licorice, tangerine peel, cumin, and coriander seeds 20 grams each, 10 grass fruits, 5 grams of cloves, 10 grams each of black peppercorns and magnolia, 2 Luo Han Guo, and 4 grams of lemongrass. C. 2 bottles of Lee Kum Kee Doubanjiang, 2 bottles of Hunan Hot Girl, 500 grams of Caishen oyster sauce, 100 grams each of green onions and ginger, 50 grams each of garlic, onions, and onions. 70g D refined salt, 150g Daqiao MSG, 200g Maggi chicken powder, 500g Lee Kum Kee light soy sauce, 550g Maggi fresh soy sauce, 600g Shaoxing Huadiao wine, 30g red yeast rice, 100g rock sugar, 50g rose wine . E salad oil 500 grams. Preparation: 1. Wash ingredient A, put it into boiling water and simmer over high heat for 10 minutes. Take it out and put it into a large soup bucket, add 30 kilograms of clean water and bring to a boil over high heat. Reduce to low heat and simmer for 5 hours, then filter the residue and keep the juice. 2. Put ingredient B into a dry pot and stir-fry over low heat for 10 minutes (the heat should not be too high to avoid burning the spices), tie it tightly with gauze, put it in a bucket and simmer over low heat for 30 minutes. 3. Put salad oil in the pot, when it is 50% hot, add ingredient C and stir-fry over low heat for 10 minutes, take it out and tie it tightly with gauze, put it in a bucket and add ingredient D (red yeast rice needs to be tied with gauze separately). When the oil is heated to 50%, add rock sugar and fry for 20-30 minutes until it turns into sugar color. Pour it into a bucket and simmer over low heat for 40 minutes. Features: Brown-red color, mellow taste. Application: Suitable for braised duck, squab, chicks, etc. Production/Anhui Xuancheng Cao Feibao Ingredients: 50 kilograms of water, 5000 grams of salad oil. A 250 grams of ginger, 500 grams of dried garlic, 250 grams of fresh ginger, 250 grams of garlic cloves, 300 grams of parsley, 150 grams of coriander, 150 grams of onions, 1 pound of dried shrimp, 1 pound of scallops, 2 pieces of earth fish, fragrant Leaves 15 grams. B: 2 old hens, 6 pounds of ham, 6 pounds of soup bones, and 5 pig trotters. C 50 grams of lemongrass, 50 grams of pepper, 20 grams of grass fruit, 4 mangosteen, 25 grams of kaempferol, 50 grams of white cardamom, 20 grams of amomum villosum, 100 grams of tangerine peel, 200 grams of star anise, 250 grams of cinnamon, 20 grams of bay leaves, 10 grams of cloves, 15 grams of cinnamon, 20 grams of peach, 2 pairs of geckos. D. 1500g each of Huadiao wine and sugar, 500g chicken powder, 600g MSG, 150g rose wine, 1000g Guangdong rice wine, 250g white wine, 250g Maggi soy sauce, 750g light soy sauce.

Preparation: 1. Chop ingredient A and add 5000 grams of salad oil that has been heated to 30% heat and simmer over medium-low heat for 30 minutes to form spice oil. Take the oil and set aside; put ingredient C into a dry pot and stir-fry over medium-low heat for 10 minutes. Take it out and let it cool. Wrap in gauze into a spice packet. 2. Use a stainless steel bucket to add ingredient B to 50 kilograms of water and bring to a boil over high heat. Then simmer over low heat for 4 hours. Add ingredient C spice bag and simmer over low heat for 3 hours. Add the spice oil made from ingredients D and A and mix thoroughly. Serve. Features: Salty and slightly sweet. Application: Suitable for marinating goose feet, goose wings, pig's trotters, strips of tofu and eggs. Production/Shandong Heze Chen Fusheng Seafood Brine Ingredients: 5 grams each of grass fruit, Sichuan peppercorns, and dried chili peppers, 3 grams each of angelica root, licorice, and cumin, 4 grams of white cardamom, 10 grams of bay leaves, 8 grams of star anise, 2 grams of cinnamon, Carrots, refined salt, celery segments, coriander segments, 50g each of green and red peppers, Cantonese rice wine, 20g each of ginger and green onion, 100g of Vida soy sauce, 10g each of shrimp oil and rock sugar, 75g seafood soy sauce, Thai fish 25 grams of chicken broth, 3 grams of Koujia marinade, 15 grams of Xiang Zao marinade, 5 grams of chicken juice, and 20 grams of super soup king. Preparation: 1. Wash and dry the grass fruit, angelica root, white cardamom, bay leaf, cumin, pepper, star anise, licorice, cinnamon and dried chili pepper, and wrap them in gauze to form a spice bag. 2. Celery segments, green and red peppers (remove stems and seeds and slice into slices), ginger (beat into pieces), green onions (beat into loose pieces), and carrot slices are all set aside. 3. Put 20 kilograms of water into the soup pot, add the ingredients package, refined salt, rock sugar, Vida soy sauce, shrimp oil, seafood light soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia brine juice, Xiangjia brine, chicken juice, and celery Bring the segments, coriander segments, green and red peppers, ginger, green onions and carrots to a boil over high heat, cover and simmer over low heat for half an hour, let cool and then filter. Features: Brown-red color, salty, slightly sweet and slightly spicy. Application: Suitable for marinating seafood molluscs and shells, such as fresh squid, mantis shrimp, shrimp, conch, snail, sea melon seeds, clams, and crab. Notes: 1. When cultivating seafood brine, the ingredients must be complete, otherwise it will be difficult to form the unique flavor of the brine. The proportion of spices can be slightly increased or decreased according to the taste of the diners. The brine is made of seafood raw materials, and seafood is mainly light, so the spices are selected The proportions must be consistent to avoid being too thick or too light. 2. The time for marinating seafood raw materials in this brine should not be too long to prevent the seafood from getting old. The method is to preliminarily process the raw materials to remove the internal organs and sediment, boil them, and then put them into the brine pot and heat them. Immediately after boiling, remove the pot from the heat, let cool, soak for about 2 hours, and remove. 3. This brine is mainly light and fresh. There is no need to add oil during the cooking process, but the dishes should be mixed with an appropriate amount of scallion oil to increase the fragrance and luster of the finished product. 4. Because the fishy smell of seafood is relatively strong, this brine should not be used repeatedly for a long time. After two uses, the brine must be replaced with a new one. Production/Beijing Wangpu Chaozhou brine soup Ingredients: 3 old hens, 2 old ducks, 10 pounds of pig elbows, 10 pounds of boiled spine, 100 pounds of water Spices: 20 grams of galangal, 50 grams of galangal, 10 grams of nutmeg , 10 grams of white cardamom, 15 grams of bay leaves, 10 grams of fennel, 10 grams of grass fruit, 3 mangosteen, 10 grams of lemongrass, 10 grams of amomum villosum, 10 grams of angelica, 10 grams of cinnamon, 10 grams of cardamom, 3 geckos seasoning : 1 bottle of Maggi fresh soy sauce, 1 bottle of fish sauce, 1 bottle of Cantonese rice wine, 2 bottles of pepper wine, 1 bottle of sweet-scented osmanthus juice, 1 bottle of rice wine, appropriate amount of rose wine, 50 grams of sugar (or rock sugar), chicken powder Appropriate amount, appropriate amount of MSG, appropriate amount of light soy sauce, appropriate amount of oyster sauce. Cooking wine: coriander, chives, green onions, ginger, onions, celery Preparation: 1. Put the old duck, old hen, pig elbow, and pig spine into a cold water pot and bring to a boil over high heat, skim off the foam, take out, and put in In a stainless steel bucket, add water and bring to a boil over high heat, then simmer over low heat for 10 hours. Remove the raw materials and leave the soup. 2. Wash the spices, wrap them in gauze, put them in the soup and simmer over low heat for 3 hours, take them out. Add seasonings, Cantonese rice wine, rice wine, light soy sauce and other seasonings. Fry coriander, green onions, ginger, celery, bananas, and onions and pour them into a bucket. Features: Rich fragrance. Application: Suitable for marinating chicken wings, pork knuckles, pig intestines, goose heads, etc. Produced by Zheng Tianwei from Huainan, Anhui Flavor: salty, sweet and dry. Ingredients: A. 25 grams each of star anise, sand ginger, grass fruit, and tangerine peel, 15 grams each of cinnamon and Codonopsis pilosula, 20 grams each of pepper, thyme, wolfberry, Amomum villosum, and shelled longan, 40 grams of licorice, 1 Luo Han Guo, 2 geckos Only, 5 grams of cloves, 40 grams of black peppercorns, 10 bay leaves, 30 grams of American ginseng, 50 grams of red dates, 50 grams of fresh galangal, 10 grams each of cumin, galangal, lemongrass, kaempferol, and cardamom. 1 bottle of B Zhu Hou Sauce, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of fermented rice, 20 grams of curry paste, 15 grams each of Pixian bean paste and dark soy sauce, 500 grams of light soy sauce, 50 grams of MSG, 20 grams of chicken essence, rock sugar 500g, 300g peanut oil, 75g sesame oil, 5g white wine. C: 250 grams of green onions, 150 grams of ginger (beat into pieces), 100 grams each of garlic powder and carrots, 15 grams of celery, 10 grams each of green and red peppers, and 150 grams of onions. D: 3000 grams of old hen, 1500 grams each of old shelduck and Jinhua ham, 2000 grams of hamstrings and bones, 750 grams of wild turtle, and 50 kilograms of water. Preparation: 1. Wash ingredient D and put it into slightly boiling water and simmer over medium heat for 10 minutes. Take it out, rinse it and control the water. Put it into 50 kilograms of clean water and bring to a boil over high heat to skim off the foam. Turn to medium heat and simmer for 10 hours, then filter and set aside. The soup is put into the brine pot. 2. Wash ingredient A and put it in a boiling water pot for 5 minutes. Take it out and put it into a bag, tie it up and put it in a brine pot and simmer for 30 minutes. 3. Put peanut oil in the pot and heat it until it is 50% hot. Add all ingredients C and pour it into the brine pot. Add ingredient B and cook over low heat for 20 minutes.

Features: Red color and strong flavor. Application: Suitable for marinating pork tripe, tripe, beef, chicken, duck, soy products, etc. Production/Sichuan Cao Dunyong Cao Chu Brine Taste: salty, mellow, and rich in spices. Ingredients: A: 50 kilograms of water, 1,500 grams each of old hen, old duck, and pork belly, 2,000 grams of pork ribs, and 1,000 grams of chicken claw bones. B: 100 grams of red yeast rice, 200 grams each of MSG and cooking wine, 500 grams each of crushed rock sugar, Zigong well salt, old ginger, and chicken fat. C. 50 grams each of peppercorns and fennel, 30 grams each of star anise, kaempferol, cinnamon, dried ginger, grass fruit, allspice, and bay leaves, 20 grams each of cloves, lingcao, and paicao, and 50 grams each of Amomum villosum, white cardamom, and pepper. gram. Preparation: 1. Wash ingredient A, put it into boiling water and bring to a boil over high heat. Skim off the scum. Take it out and put it into a large soup bucket filled with 50 kilograms of water. Bring to a boil over high heat, then simmer over low heat for 12 hours. Filter. Remove the scum. 2. Boil the crushed rock sugar in ingredient B over low heat until it turns into sugar color. Wrap the red yeast rice in gauze. Cut the old ginger into small pieces. Stir-fry the Zigong well salt over low heat. Then put ingredient B into a large soup bucket to adjust the color. Season. 3. Stir-fry ingredient C over low heat until fragrant, take out the pan, crush it with a crusher, put it into a cloth bag and tie it tightly, put it into a large soup bucket, and simmer over low heat for 8 hours. Features: Reddish color and outstanding fragrance.