Step 1: making brine
Note: No matter how great your recipe is, as long as it is a dish marinated in new brine, it will definitely not smell like a pot-stewed dish marinated in old brine. If it's a home-cooked dish, the new brine will be enough. If it is to be used as commercial brine, it is best to order or buy some old brine in a good-tasting pot-stewed restaurant, and then cooperate with your own brine.
Making stock: To make 30 kg stock, use 5 kg pig bones and 6 chicken bones to remove fishy smell and blood, add 150 g scallion and 50 g ginger to boil, simmer for two hours, and take 20 kg stock to another bucket for later use. The bones can still be boiled.
Spice formula: star anise15g, cinnamon10g, geranium10g, angelica 45g, galangal 25g, tsaoko15g, fragrant fruit18g and white button/kloc-0. Citronella10g, red rice15g, Amomum villosum15g, Lingcao10g and Gan Song 7g.
Step 2: Make brine.
Pack all spices in spice bags, add them into a broth barrel, then add100g chicken essence, 50g salt, 50g monosodium glutamate, 50g white sugar and15g pepper noodles, boil for half an hour with low fire, and add100g sugar color and old bittern (no need to add).
Step 3: Start pot-stewed dishes.
1, three points of marinated vegetables depend on halogen and seven points on stuffy, but the stuffy time should not be too long, and 40 minutes at most is the most suitable (experience). At this time, the color and smell of marinated vegetables are just right.
2. All leeks must be blanched and then washed before being marinated in the pot, including vegetarian dishes, which are best blanched and then marinated, because many vegetarian dishes have the odor of starch and vegetables.
3. Meat products with a particularly strong stench, such as fat sausages and stomachs, should be marinated by brine alone after drowning. If the amount of marinated fat sausages is not large, the marinated brine will not be needed.