1. Use a pot to marinate the leftover goods, take out 1 kg of brine from the brine barrel of the usual marinated goods (the amount of brine to be fished depends on the leftover goods), add 1 kg of tap water, then add 1 g of chicken essence, 1 g of monosodium glutamate, 2 g of white sugar and 5 g of sugar color (depending on your own color). The function of adding 2 liang halogen materials is: the halogen taste will not become weak.
2. Bring the brine to a boil (it seems that blood foam is fished out when it is not boiled). After the brine is boiled, pour in the leftover goods, turn off the fire and soak in the brine pot for 3 minutes, and then take it out of the pot. After cooling, put it on the plate (it is easy to start to taste and sour after 6 hours if it is not cooled in summer).
3. At night, the leftover goods are soaked in ice water overnight, which has the effect of rising, not only not losing the scale, but also increasing the scale, and the color is not black. Add 1/2 marinade and 3 grams of salt to 1 kg of ice water, and the effect is that the marinade taste will not fade, but it will be more fragrant, and the salt taste will not enter. The next morning, the brine can be returned according to the above method.
4. Keep 2 cm of bittern oil on the top of the returned pot bittern, and it will be shiny and bright after returning bittern.