Raw materials: dried chili peppers, scallions, 100 grams each, 50 grams of ginger, 30 grams of star anise, 10 grams of peppercorns, catsnip, cumin, grass fruits, nuts, 5 grams of cloves, grass nutmeg, row of grasses, 200 grams of sugar coloring, 50 grams of light soy sauce, 10 grams of refined salt, 5,000 grams of fresh broth, 3,000 grams of mixed oil (vegetable oil, Refined oil 1500 grams each).

Production: 1, dried chili peppers deseeded and cut into knots, ginger pat broken, scallions cut into segments, grass nuts pat broken to remove the seeds; star anise, cinnamon, grass nuts, cloves, sand nuts, row of grasses together in a pot, soaked in water for 10 hours, fished out and drained; fresh broth blended into the marinade pot on the fire boiled to be used. 2, frying pan on a small fire into the mixture of 1000 grams of oil to 30% heat, the soaking of the spices and cumin, Shanai, grass nutmeg into the pot with a small fire about 30 minutes, out of the flavor when the pot to pour into the boiling pot of brine. 3, net pot on the fire, into the remaining oil mixture burned to 50% hot, into the ginger, shallot burst incense, under the dry chili pepper section and pepper, with a small fire frying until the oil color is red and spicy flavor when the pot to pour into the brine. 4, in the pot of brine into the salt, soy sauce, sugar color to keep the pot in the marinade boiling without boiling state over a small fire simmering 4 hours. The color of the sugar is not too high, but the color of the salt is not too high.

Features: bright red color, rich flavor, tender and oily.

Application: used for brining duck tongue, chicken liver, rabbit waist, quail, duck heart, wing tip, duck foot plate and other raw materials.