Match the medicinal materials, soak them in warm water and wine to remove the bitterness, wrap them up, and then put them into the soup to start cooking. When brewing the medicinal materials, you can fry the sugar color first. The sugar color will be shiny after frying the rock sugar. The coloring is better and more natural than using koji rice or dark soy sauce. In fact, snacks are the lowest level of cooking techniques, and most of the raw materials used are ordinary raw materials.

The so-called secret recipe is actually just some techniques or one or two ingredients. The basic formula is the same. Heat the lard in a pot, stir-fry the rock sugar residue into sugar juice, dilute it with water, add cooking wine, whole ginger and scallion, salt, soy sauce, then add enough water, add pepper, star anise, kaempferol, and grass fruit. Boil a small cloth bag (called a spice bag), cinnamon, pepper, etc., and put it in to make it.

The method is as follows: Use 2000g of raw oil (4kg) to fry 500g of ginger (1kg), 1000g of onion (garlic) (2kg), add 20kg of light soy sauce (40kg) , 7.5 kilograms (15 kilograms) of Shaoxing wine, 10 kilograms (20 kilograms) of white sugar (rock sugar), 150 grams of rock sugar, and 500 grams of refined salt. After boiling over high heat, add lard, 250 grams of galangal, and 250 grams of green garlic, and fry Boil 150 grams of garlic, 250 grams of coriander, and 250 grams of Shaoxing wine in the "medicine bag" for 20 minutes to become brine. The longer the brine is stored, the more fragrant it becomes.

It’s a bit off-topic to talk so much gossip, but everyone should understand the truth. Brine is a very broad thing. If you make some restrictions to restrict it, it will be too narrow. There is nothing Authentic or not, the most important thing is delicious. These brine are mainly used to marinate meat. Different meats require different spices to temper the taste, and many recipes are inherited from ancient Chinese medicine. In fact, spices are only Chinese medicinal materials. It's just part of it. Preparation of braised soup. Use big-bone elbows to drain the backbone old chicken, put it into a pot and add cooking wine, bring to a boil over high heat, and cook over medium heat for 4 hours. Separate the soup from the ingredients. Strain the soup and use it for stewing.