raw material

250g of soy sauce, 500g of water, 50g of rice wine, 0g of rock sugar100g, 5g of monosodium glutamate, a little sesame oil and 50g of peanut oil. Spices: 5 grams of dried tangerine peel, star anise, cinnamon, tsaoko, clove and galangal, and half of Siraitia grosvenorii (2.5 grams of licorice is missing).

manufacturing process

1. Heat oil in a wok, add rock sugar and fry (never fry).

2. Put the spices in a cloth bag, add water and other ingredients into a wok for frying rock sugar, and roll for about 30 minutes to get a pot-stewed taste. (Lu Wei can be reused)

Example of braised beef: 500 grams of beef is cooked in the braised water above. (You can also pickle pork bellies, eggs, pig hearts, pig intestines, etc. ).

Main seasoning A: soy sauce, salt, rock sugar, yellow wine, onion, ginger, etc.

Main spices B: star anise, cinnamon, clove, kaempferia kaempferia, fennel, tsaoko, fragrant leaves, pepper and so on.

1. Chicken or chicken bones, pork or pig bones are needed for the first brine. Because the first halogen is not delicious, you can use chicken rack and big bone, which is economical and practical.

2. In a large casserole, put cold water into the meat or bones of chickens and pigs, bring to a boil, skim off the floating foam and reduce the heat;

3. Then add the main seasoning A into the soup, wrap the main seasoning B with loose gauze, put it into the soup, and continue to cook;

4. When the bones are crisp and the soup is fragrant, take out everything in the soup and filter it with gauze.

In order to ensure no deterioration, after the brine is cooled, the oil condenses on the surface, and all the oil can be scraped off with a spoon, leaving only pure brine.

If you don't use it every day, you should put it in the freezer of the refrigerator. You can't use glass bottles, they will crack. You can use a fresh-keeping box.

7. The main spice package B can be reused once or twice, provided that it is well preserved and does not deteriorate. Or just throw it away, and add some spices and seasonings every time you pickle something in the future.

8. In order to protect brine, chicken wings and meat must be washed. Before you pickle something, drown it, wash it, and then put it in. In addition to chicken and pork, for some raw materials with strange smell, such as chicken and pig viscera, beef and bean products, only a small part of brine can be used, and the brine can be drained and not poured out, so as not to spoil the overall taste.

9. Don't be lazy, repeat the process of filtering, degreasing and freezing every time you use it.

10. It is best to choose casserole and enamel pot instead of aluminum pot.

1 1. The method is simple, and Lee Kum Kee brine is enough.