Break all the spices (large particles), into a gauze bag, tighten the bag, if there is no old brine, you must first use chicken bones, pig bones to simmer the bone broth. Its method: take 1500 grams of chicken bones, pig bone 3000 grams, plus 7 dry grams of water, simmering over a small fire for 8 hours after the bones, into the marinade package, 400 grams of dry ginger, add 10 dry grams of water, after the fire boiled, turn to a small fire simmering for about 1 hour, the flavor of the overflow is appropriate, with the old pumping to adjust the color of the marinade, under the appropriate amount of sugar color adjustment (according to the finished product color discretionary increase or decrease) and then into the 100 grams of yellow wine, salt 150 grams, 50 grams of sugar can be.

Sugar color method:

The salad oil 1.5 two into the pot with a small fire heating, add sugar 2 two stir-fried to a deep red just white bubbles, and immediately add water 0.5 pounds of sugar color.

Special spice formula:

Cinnamon 65 grams, 45 grams of cloves, 65 grams of peppercorns, 65 grams of cumin, 65 grams of fennel, 65 grams of diced peppercorns (a kind of wild peppercorns) 65 grams of Shanai 45 grams of ginger 50 grams of nutmeg 50 grams of cardamom 50 grams of grass cardamom 50 grams of cardamom 50 grams of licorice 50 grams of leaves 35 grams of sand nuts 50 grams of Chenpi 25 grams.

Brining process:

(1) marinating:

After pretreatment of various raw materials. The raw materials to be marinated are washed and set aside. Take 20 pounds of water, add 10 grams of peppercorns, 5 grams of thyme, 250 grams of cooking wine, 750 grams of salt (such as the temperature is too low, peppercorns, thyme need to be added to the water to cook out of the aroma and then poured into the marinade tank), add the cleaned raw materials for marinating.

Large ones (chicken, duck, beef, rabbit, quail, hooves, etc.) marinating time: in winter at 0-20 degrees, marinate for about 12 hours, in spring at 20-30 degrees, marinate for about 8 hours, in summer at 30-40 degrees, marinate for about 6 hours.

Smaller pieces (wing tips, wing roots, chicken claws, gizzards, etc.) marinated: first wash with water, add the right amount of salt to marinate can be. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer.

Duck head, duck neck, duck wings, duck palms, duck gizzard and other pickling: first clean it, add the right amount of water, add salt, add sodium nitrite (10 pounds of water plus 1 gram, from loosening, reddening and shorten the time of brining, the amount of its accession can not be exceeded, or there is a phenomenon of toxicity) pickling, pickling in winter for 24 hours or so, pickling in the spring for 12 hours or so, pickling in the summer 5

Intestines, tripe do not need to marinate, cleaned out of water, can be brined.

Chicken claws are trimmed and cleaned, marinated for 2 hours, into the 150-degree oil frying for 20 seconds, and then brine.

Note:

Marinade water needs to be salty, must be replaced every day, can not be reused.

(2) out of water:

Difficult to flavor the raw materials need to be out of water before putting into the brine pot. Cook in boiling water for 10-15 minutes, cook to remove the bloody flavor and then rinse with water. Chicken, duck, goose, beef, duck head, duck neck, etc. need to be out of water. All small pieces do not need to be rinsed and can be rinsed with clean water directly after marinating. Raw materials out of the water control in the break just cooked degree is appropriate, should not be overcooked, in order to prevent the loss of fresh flavor.

(3) brine (30 pounds of raw materials, for example):

Washed raw materials into the brine soup pot, add 200 grams of yellow wine, Super Fresh Flavor 4 grams of King, Bopang sauce King of the spice