2, in the marinade when you need to remember is that the first in the marinade of pork is the follow-up must go to Qianli grass, lemongrass, etc. and put cloves, marinade chicken and beef must be put in Qianli grass and lemongrass, etc., you need to remove the peel. The second point in the cooking brine when the seasoning packet for the first time in the brine inside the boil for more than six hours, so that the flavor can be completely released, brine each time to boil once every time, every other day on the brine meat once, at least one catty.
3, the third red yeast rice is to supplement the color to put, you can also not put, as long as the sugar color can be fried can not put red yeast rice. The fourth seven days after the old soup will be naturally fermented, the first herbal flavor will disappear, covered with a thick layer of oil, this time with a funnel to filter out the inside of the foam can be saved. When preserving the brine, remember that the first layer is floating oil, the second layer is floating foam, the third layer is brine, and the fourth layer is material slag.
4, the third layer is the brine we need to save, so you need to skim the floating oil and floating foam, filter out the dregs of the material, leave the brine in the middle, and then boil into a clean bottle, sealed and preserved!