This method can marinate pork head, trotters, ribs, pork elbows, pork belly, pig tail, hind legs and so on.

Calculated by 20 kg (single kg) of soup stock cooked in one pot:

Spices: star anise: 20g, cinnamon15g, Amomum tsaoko10g, kaempferia kaempferia10g, clove 2g, fennel 20g, angelica dahurica10g, white button15g, and nutmeg/.

Ingredients: salt 300g, chicken essence120g, crystal sugar 20g, cooking wine 30g, pepper10g, and sugar color100g.

Brine production:

1: 5 kg of pig leg bone, half or one hen is ok, and 2 kg of chicken feet or pig's trotters are blanched for use.

2: blanched pork bones, hens, chicken feet or pig's trotters are put into 25 kg of water (20 kg after being boiled into soup stock), and ginger100g, onion100g, cooking wine150g, pepper and pepper/kloc-0 each are added.

3. Soak the spice in hot water for half an hour, then wash it with clear water for two or three times to wash off the peculiar smell and impurities of the spice, then put the spice into the old soup and boil it for about 1 hour. After boiling out the fragrance, add salt, chicken essence, rock sugar and sugar to make the brine taste and color better.

4: Put the boiled pork head, trotters, spareribs, pork elbows, pork tails, pork hind legs, etc., pour in cooking wine, boil with strong fire, marinate with low fire for about 1 hour, first take out the pork head, pork tails, pork hind legs, remaining pork trotters, pork ribs and pork elbows, and marinate with low fire for half an hour, then turn off the fire/.

Second, the sauce system

This method can be used to make sauced trotters, sauced elbows, sauced ribs and so on.

Spices: star anise 30g, Amomum tsaoko10g, cinnamon 30g, fennel 30g, angelica sinensis10g, dried tangerine peel 20g, fragrant leaves 20g, pepper10g. Because it is sauce marinade, it mainly highlights the flavor of the sauce, so there is not much spice here.

Ingredients: 20 kg of soup stock, 4 kg of soybean sauce, 600g of soy sauce, 30g of ginger100g of cooking wine, 0/20g of chicken essence100g of salt.

Brine production:

1: the soup stock is the same as above.

2. Soak the spices in hot water for half an hour, then rinse them with cold water.

3. Pour soybean sauce and soy sauce into the old soup, add spice bag and ginger, bring to a boil with high fire, add salt, crystal sugar and chicken essence for seasoning, and simmer for 1 hour with low fire to get the flavor of spices, and the marinated soup with sauce and brine is ready.

4: Put the raw materials into the pot in cold water, add ginger, onion and cooking wine, boil over high fire, skim the floating foam, cook for 2 minutes, remove and rinse with cold water.

5: Bring the sauce brine to a boil, add the raw materials that need to be marinated, bring it to a boil with high fire, simmer the brine with low fire until it is soft and rotten (usually it takes about 3 hours), and the brine soup will be sticky.

6: When eating, it tastes better to pour a little sauce and marinade.

Three, the pig into the water (fat intestine, pig liver, pig lung, pig belly, etc.)

1: preparation of bittern: scoop out a part of spiced bittern and mix it according to the ratio of bittern and clear water 1:3 for later use.

2. Wash the large intestine and pig lungs, and taste the pig liver with salt for 2 hours.

3: Blanch the large intestine, pig lung, pig liver and pig tripe with water, put them into the prepared new brine, add salt and chicken essence to taste, add a small amount of star anise, cinnamon, galangal, white button and pepper, and boil the brine with medium fire for about 1 hour. It should be noted here that pork liver is best marinated separately.

Four, bacon production:

Raw materials: braised spiced pork, sawdust, sugar and pepper.

1, the marinated pork is taken out while it is hot, cut into small pieces 10 cm square, and drain the marinade.

2. Sprinkle cedar shavings or sawdust on the bottom of the thick wok, sprinkle a little sugar, throw a few prickly ash, rack the grates, put the cut meat on the grates, cover the lid, heat with fire, and continue smoking for 7-8 minutes after emitting white smoke. Turn off the fire and smoke for 1 min, then open the lid and take out the raw materials.

Five, cold pork head, pig ears, etc.

Ingredients: red pepper, replicated soy sauce, salt, chicken essence, monosodium glutamate, sesame, sesame oil and pepper noodles.

Practice: after washing, break the pig's head in half and cut off the ear roots to wash it. Fire the pot with the soup stock, add the pig's head, and cook for two hours without any seasoning. Skim the oil slick, take out the pig's head and soak it in cold water to make it white.

When cold-mixed, slice pig's head meat and pig's ears, then add red pepper, copy soy sauce, salt, chicken essence, monosodium glutamate, sesame seeds, sesame oil and pepper noodles, and mix well. The salty and spicy taste depends on personal preference.