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Braised duck neck recipe and preparation method

Ingredients:

Bag of chilled duck neck 5000g, dried 400 grams of chili pepper, 100 grams of ginger, 120 grams of green onion, 20 grams of star anise, 10 grams of cinnamon, 8 grams of cinnamon, 10 grams of cumin, 10 grams of grass fruit, 10 grams of pepper, 5 grams of cloves, 8 grams of Amomum villosum, cardamom 12 grams, 5 grams of braised grass, 3 grams of bay leaves, 200 grams of refined salt, 15 grams of monosodium glutamate, 1 gram of nitrate salt, 50 grams of red yeast rice, 100 grams of cooking wine, 5000 grams of fresh soup, and 2000 grams of refined oil.

Preparation method:

1. Preliminary processing of duck neck

Thaw the duck neck, rinse it, add 50 grams of ginger and 50 grams of green onion. grams, 100 grams of refined salt, cooking wine, and nitrate salt, mix evenly, marinate for about 12 hours, take out, wash with clean water, then put it into a boiling water pot and add a splash of water, take it out and set aside.

2. Make spicy marinade

Cut dried chilies into sections, star anise, sannai, cinnamon, fennel, grass fruit, cloves, amomum villosum, peppercorns, cardamom, and row grass. Soak the rice, bay leaves, etc. in water and drain; put the red yeast rice into the pot, add 1200 grams of water and boil until cooked through, then remove the residue and keep the juice for later use.

Put a clean pot on the heat, add refined oil and heat it until it is 30% hot. Add in the dried chili pepper segments, spices and the remaining ginger and onion segments and stir-fry briefly. Add the fresh soup and red yeast rice water and mix. Add refined salt and monosodium glutamate and bring to a boil, then reduce heat and simmer for 2 hours until the spiciness and aroma come out, and the spicy marinade is ready.

3. Marinate

Put the pre-processed duck neck into the boiling spicy marinade, marinate over medium heat for 10 minutes, then turn off the heat and let the duck neck cook. Continue to soak the seeds in the spicy marinade for 20 minutes, then take them out and let them cool before cutting them into pieces.

Features: Spicy and rich, fresh and delicious

Instructions:

1. It is better to use freshly peeled duck necks in bags. It must be pickled and blanched before marinating, otherwise the fishy smell will be too strong. The color will be lighter red and the flavor will be better if you add nitrate salt. Do not add too much! So as not to be harmful to human body.

2. For dry chili, it is better to choose dry millet chili, because this kind of chili is bright red in color and has a strong spiciness. After cutting the peppers into sections, the pepper seeds should also be retained, because the pepper seeds also increase the flavor of the marinade. When frying dried chilies, it is advisable to add more refined oil and stir-fry briefly (avoid burning them into a spicy flavor). Only after adding fresh soup and cooking can the "spicy" flavor be highlighted.

3. Braised duck neck restaurants claim to use dozens of spices. In fact, the number of spices does not lie in the variety or quantity. Only eight or nine kinds are enough. The key is to master them. A good dosage ratio allows the spices to achieve a harmonious effect and present a subtle fragrance.

4. The bones of the duck neck also have a spicy flavor. Naturally spicy inside. After marinating, continue soaking to enhance the flavor.

Brine recipe (1)

Liu Chu brine

Ingredients: A. 50g star anise, 50g white cardamom, 50g licorice, 50g sand ginger, 15g pepper, 10g cumin, 25g lemongrass, 10g white pepper, 8 grass fruits, 6 nutmegs, 6 cardamom , 20 bay leaves, 10g cloves, 3 Luo Han Guo, 2 geckos, 50g coriander seeds, 10g Angelica dahurica, 10g Eucommia ulmoides, 10g galangal, 10g galangal, 10g amomum villosum, 10g cinnamon bark gram. B. 3000 grams of old hens, 3000 grams of Jinhua ham, 250 grams of scallops, 10 pounds of tenderloin, and 10 pounds of pork ribs. C. 60 pounds of clear water. D. 750 grams of small onions, 400 grams of galangal, and 150 grams of garlic. E. 1500 grams of salad oil. F． 800g Guangzhou rice wine, 1000g Huadiao wine, 1000g rock sugar, 1500g Haitian Gold Label King Light Soy Sauce, 170g Maggi Fresh Soy Sauce, 300g fish sauce, 500g dark soy sauce, 250g oyster sauce, 150g MSG, 250g salt, 150 grams of chicken powder.

Preparation: 1. Wrap the pot with gauze for ingredient A, put it in boiling water and cook on high heat for 10 minutes, take it out and set aside; except for the scallops, put all the other ingredients in ingredient B into boiling water and cook on high heat for 20 minutes. Minutes, remove and wash and set aside. 2. Put ingredient C into a stainless steel bucket, add ingredient B and scallops after boiling water and simmer over low heat for 12 hours. Take out ingredient B, filter the original soup and put it back into the stainless steel bucket. Add ingredient A and simmer over low heat for 2 hours. hour, add ingredient F and cook over low heat for 30 minutes. 3. Wash ingredient D and cut into thick slices. Add 60% hot salad oil and fry over medium-low heat for 5 minutes until fragrant. Remove ingredient D and pour the salad oil into the soup and mix thoroughly.

Features: Salty, slightly sweet taste, bright red color.

Scope of application: It can be used to marinate cattle offal, pig offal, beef, hare, etc.

Wangchu brine

Ingredients: A. 50 grams of star anise, 20 grams of pepper, 30 grams of bay leaves, 25 grams of tangerine peel, 30 grams of grass fruit, 10 grams of cloves, 15 grams of licorice, 3 Luo Han Guo, 25 grams of sand ginger, 25 grams of white cardamom, and 25 grams of nutmeg. B. 200g green onions, 300g ginger, 300g garlic cloves, 250g onions, 250g carrots, 200g celery, 150g green pepper, 100g red pepper, 600g whole coriander, 25g dried chili shreds. C. 1000g of rock sugar, 500g of white soy sauce, 150g of fish sauce, 150g of Shanxi mature vinegar, 2000g of Lee Kum Kee light soy sauce, 250g of sweet-scented osmanthus juice, 300g of Kikkoman soy sauce, 500g of Huadiao wine, 150g of rose wine, straw mushroom 100 grams of dark soy sauce, 400 grams of refined salt, 300 grams of MSG, and 250 grams of chicken powder.

D. 5,000 grams of pig bones, 1,500 grams of old pig knuckles, 2,000 grams of old hens, and 4,500 grams of old ducks. E. 2 ingredients packages, 2000 grams of salad oil.

Preparation: 1. Put ingredient A into the bag and set aside; put half of all ingredients in ingredient B into the bag (all dried chili shreds) and set aside. 2. Add 50 kilograms of water to the soup bucket, put ingredient D on high heat and cook for 30 minutes, then reduce the heat to low. When 1/3 of the soup is left in the soup bucket, take out all the ingredients and filter the soup through a fine mesh. Salvage the soup oil and set aside. 3. When the salad oil is heated to 30% hot in the wok, add the remaining ingredients in ingredient B and stir-fry over low heat for 10 minutes until the aroma is gone. Pour out the ingredients to make cooking oil. Add the cooking oil and two packets. Put the good ingredients package and ingredient C into the soup bucket and simmer over low heat for 30 minutes before marinating the ingredients.

Features: Bright red color, mellow taste.

Scope of application: squab, pig ears, goose paws, pig tripe, beef tripe, eggs, tofu, etc.

Guchu brine

Ingredients: A. 20 grams cardamom, 20 grams nutmeg, 5 grams cloves, 35 grams cumin, 5 grams angelica, 30 grams galangal, 20 grams star anise, 25 grams cinnamon, hawthorn slices (ripe fresh hawthorn slices are dried), 35 bay leaves Grams, 10 grams of licorice, 25 grams of grass fruit, 15 grams of tangerine peel, 150 grams of fine red yeast rice. B. 200 grams of light soy sauce, 50 grams of Nestlé Maggi fresh soy sauce, 200 grams of oyster sauce, 1500 grams of rock sugar, 750 grams of salt, 350 grams of MSG, and 500 grams of cooking wine. C. 1,500 grams of chicken bones, 1,500 grams of pork bones, and 25 pounds of water. D. 150 grams of ginger slices, 100 grams of raw onions, 50 grams each of coriander, parsley, green pepper, and onion. E. 100 grams of salad oil.

Preparation: 1. Put salad oil in the pot. When it is 70% hot, add ingredient D and stir-fry over low heat for 30 minutes until fragrant. Add ingredient C and bring to a boil over high heat, then simmer over low heat for 20 minutes. Minutes, take out ingredient D. 2. Wrap ingredient A with gauze to make a bun, put it into the soup from step 1 and simmer over low heat for another 2 hours. Use a strainer to remove the bun, chicken bones and pork bones, and add ingredient B for seasoning. Serve.

Features: Bright red color, salty and slightly sweet taste. Scope of application: Can be used to marinate duck heads, duck necks, pig trotters, pork belly, squab, rabbit heads, etc.

Li Chu brine

Ingredients: A. 15 kilograms of soup bones, 10 kilograms of ham bones, 5 kilograms of pig feet, 3 kilograms of chicken feet, 3 old hens, 3 kilograms of chicken feet, 3 kilograms of pork skin, (120 kilograms of water can be added) and 50 grams of tangerine peel shreds can be added to the soup. B. 1000 grams each of scallops and dried shrimps.

C. 185g star anise, 185g apple, 100g pepper, 40g cumin, 185g cinnamon, 150g ginger, 120g white peppercorns, 80g licorice, 135g tangerine peel, 2 monk fruit, 60g cloves, 60 angelica grams, 40 grams of bay leaves, 500 grams of galangal. D. 2,400 grams of light soy sauce, 1,100 grams of fish sauce, 3 pounds of rock sugar, 1,000 grams of rose wine, 2,000 grams of MSG, 5,000 grams of salt, 2,000 grams of chicken essence, and 500 grams of Guangdong rice wine.

E. ① Garlic oil: 2 pounds of green onions, 3 pounds of garlic paste, and 1 pound of onion slices. ②Vegetable bag: chives, ginger, celery, carrots, onions, galangal slices.

Preparation: After cooking A for two days, take it out and make it into soup stock. Add B and C and simmer over low heat to get the aroma. Season D and add E (1) (2).

Production: Do not brine soy products and things with a strong fishy smell, such as large intestines and brine tofu. You can set up a separate brine bucket (such as white brine or separate brine) and clean it frequently and keep it clean to avoid adding flavor when lacking flavor. You can add garlic oil to the oil.

Zhang Chu Brine

Soup ingredients: 2 old hens (weighing about 3000 grams), 1 old duck (weighing about 2000 grams), 1 pig knuckle (about 1500 grams) kilogram), beef bones (weighing about 2000 grams), 4 geckos, 1000 grams of pork belly.

Spices: 100g taro, 50g vanilla, 50g betel nut slices, 50g long pepper, 50g grass fruit, 75g star anise, 30g pepper, 150g cinnamon, 50g cardamom, 10 grams of cloves, 50 grams of galangal, 50 grams of nutmeg, 30 grams of angelica, 75 grams of anise, 30 grams of bay leaves, 30 grams of osmanthus, and 300 grams of branches alone.

Ingredients: 1000g green onions, 500g ginger, 400g coriander, 500g celery, 1500g peeled fresh galangal, 500g carrots, 500g dried onions, 300g onions, 1000g garlic cloves , 30 grams each of green and red peppers.

Seasoning: 500 grams of southern milk juice, 1000 grams of Thai fish sauce, 2500 grams of Lee Kum Kee light soy sauce, 600 grams of Lee Kum Kee oyster sauce, 480 grams of Lee Kum Kee seafood sauce, 500 grams of rose wine, 2000 grams of sesame oil, 500 grams of salad oil, 2250g Shaoxing rice wine, 500g Guangdong rice wine, 500g Huadiao wine, 500g apple cider vinegar, 2500g rock sugar, 1000g salt.

Preparation: 1. Add 25 kilograms of water to old hens, old ducks, elbows, pork belly, and beef bones. Bring to a boil over high heat, then simmer over low heat for 5 hours to form a clear soup. Remove the raw materials and add green onions and ginger. , coriander, celery, fresh galangal, and gecko; in a separate pot, stir-fry galangal milk, oyster sauce, and hoisin sauce over low heat for 10 minutes, pour into a soup bucket and cook until the flavor develops, then remove the onion and ginger and strain with fine cloth to extract the juice. 2. Wash the branches and put them in a separate bag; put the remaining spices into boiling water and simmer on high heat for 5 minutes, take them out and wash them with water, put them in a dry pot and stir-fry them dry, wrap them in a bag and put them in a soup bucket, and then put them in a soup bucket. Add light soy sauce, rock sugar, fish sauce, rice wine, Huadiao wine, and rose wine. 3. Add sesame oil and salad oil to the pot. When it is 60% hot, add carrots, fresh galangal, coriander, garlic cloves, onions and dried scallions to make cooking oil. Let cool and put it into a brine barrel. 4. Cut the green and red peppers and garlic into small pieces, soak them in water for 2 minutes, squeeze out the water, put them into a container, add apple cider vinegar, rose wine, and a little rock sugar and cool them down to make a brine. Serve the finished product.

White brine

Ingredients: A 25000 grams of water, 5000 grams of pig spine, 2000 grams of old hen, 5000 grams of cob bones, B 35 grams of licorice, 10 grams of bay leaves, 20 grams of cinnamon Grams, 6.5 grams of grass fruit, 10 grams of tangerine peel, 10 grams of ginger slices, 5 grams of aniseed, 5 grams of Sichuan peppercorns, and 15 grams of white pepper. C. 200 grams of rock sugar, 1000 grams of refined salt, 25 grams of MSG, 500 grams of Huadiao wine, 50 grams of white soy sauce, and 10 grams of scallops

Preparation: Put the pig spine, old hen, and stick bones into cold water In a pot, bring to a boil and skim off the floating residue. Take it out and put it into a stainless steel bucket, add water and bring to a boil over high heat, then simmer over low heat for 3 hours, take out the raw materials and keep the soup. 2) Wrap ingredient B with gauze, put it into a clean basin and wash it thoroughly. After boiling the pot, add ingredient C into the pot and serve.

Characteristics: Light yellow color, salty and slightly sweet taste.

Application: Suitable for brine of squab, intestines, chicken feet and chicken elbow bones

Brine recipe (2)

Guilin rice noodle brine

Ingredients: 4000 grams each of pig skull and beef bone, 20 grams each of grass fruit, cinnamon, and licorice, 15 grams each of star anise, lemongrass, and Amomum villosum, 25 grams of fennel, 5 grams of cloves, and 10 grams each of bay leaves and Sichuan peppercorns. , 6 grams of tangerine peel, 400 grams of Yangjiang tempeh, 50 grams of dried chili peppers, 500 grams of old ginger, 200 grams of dried onions, 150 grams of Guilin fermented bean curd, 100 grams of salt, 250 grams of Maggi chicken powder, 100 grams of MSG, 200 grams of rock sugar, 1000 grams of soy sauce and 500 grams of salad oil.

Preparation: 1. Wash the pig skulls and beef bones, put them into boiling water and simmer on high heat for 10 minutes. Take them out and put them into a stainless steel bucket. Add 15 kilograms of water and bring to a boil on high heat. Simmer on low heat for 5 hours and filter. Reserve the soup. 2. Put salad oil in the pot, and when it is 50% hot, add in the grass fruits, cinnamon, licorice, star anise, lemongrass, amomum villosum, cumin, cloves, bay leaves, pepper, tangerine peel, Yangjiang black beans, and dried chili peppers. Stir-fry for 15 minutes, take out the spices, wrap them in gauze to form a spice bag, add them to the soup and simmer over low heat for 2 hours. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add the bean curd and stir-fry over low heat for 2 minutes. Add salt, monosodium glutamate, chicken powder, rock sugar and soy sauce and bring to a boil over low heat. Remove from the pot and pour into a stainless steel bucket and mix thoroughly. That’s it.

Features: red in color and salty in taste.

Application: It is a special brine for Guilin rice noodles. It cannot be used to brine chicken and duck. It can be used to brine beef, pork, donkey meat, horse meat, and offal.

Northern Miso Soup

Ingredients: 1500 grams of salad oil A. B: 2500g beef leg bone, 3000g pork leg bone, 2000g old duck, 2500g old hen. C 750g sweet noodle sauce, 300g rock sugar. D: 1000 grams of green onion, 500 grams of ginger, 3 mangosteen, 500 grams of garlic, 50 grams each of star anise, peppercorns, bay leaves, coriander, angelica, galangal, hawthorn slices, 75 grams each of cumin, nutmeg, kaempferol, and cinnamon. 100 grams of poppy shells and 30 grams of cloves. 300 grams of E cooking wine, 200 grams of dark soy sauce, and 350 grams of light soy sauce.

Preparation: 1. Put 500 grams of salad oil in a wok, and when it is 50% hot, add crushed rock sugar and stir-fry over low heat for 4 minutes. Add sweet noodle sauce and stir-fry over low heat for 2 minutes before taking it out. spare. 2. Add the remaining salad oil, when it is 50% hot, add D and stir-fry over low heat for 20 minutes, take it out and put it into a bag. 3. Wash beef leg bones, pork leg bones, old ducks and old hens, cut into pieces weighing 500 grams, put them into boiling water and simmer on high heat for 5 minutes, take them out and put them into a stainless steel bucket, add 25 kilograms of water and bring to a boil over high heat. After removing the foam, add the ingredients stir-fried in step 1 and step 2 and ingredient E to taste, simmer over low heat for 4 hours, remove from heat and filter.

Features: jujube red color, salty and rich.

Application: Suitable for marinating various meat products and soy products.

Preserved braised meat

Ingredients: 2000 grams each of cured chicken, bacon, and cured duck, 2000 grams each of pork bones and chicken bones, 100 grams each of green onion and ginger, 15 grams of star anise , 10 grams each of grass fruit, cinnamon, and Sichuan peppercorns, 30 grams of dried chili peppers, 50 grams of chicken essence, 10 grams of MSG, 15 grams each of pepper and sugar.

Preparation: 1. Wash onions, ginger, star anise, strawberry, cinnamon, Sichuan peppercorns, and dried chili peppers, and wrap them in gauze to make a spice bag. 2. Wash the cured chicken, bacon, cured duck, pork bones, and chicken bones, put them into boiling water and simmer on high heat for 5 minutes. Skim off the foam and wash them. Put them in a stainless steel bucket and add 25 kilograms of water and bring to a boil over high heat. Reduce the heat to small. Cook for 5 hours, add spice bag, chicken essence, monosodium glutamate, pepper, and sugar to taste, then filter.

Features: light yellow in color and rich in cured flavor.

Application: Suitable for marinating various meat products.

Brine recipe (3)

Ingredients: 250 grams of scallion oil, 200 grams of sesame oil, 15 kilograms of water. A: 150 grams each of carrots and celery, 100 grams of garlic, 10 grams of dried chili peppers, 25 grams of coriander, and 50 grams each of green chili peppers, ginger, green onions, and onions. B: 4000 grams of pork ribs, 1200 grams of old hen, 400 grams each of ham and pig skin.

C: 15 grams each of star anise and cinnamon, 10 grams each of bay leaves, peppercorns, and fennel, 20 grams each of tangerine peel, grass fruit, galangal, and nutmeg, 10 grams each of cardamom and long pepper, 3 monk fruit, each of cloves and lemongrass 5 grams, 8 grams each of kaempferol and amomum villosum. D: 250 grams of MSG, 200 grams each of Hainan Natural Soy Sauce, salt, rock sugar, Huadiao wine and fish sauce.

Preparation: 1. Put ingredient B into boiling water and boil over high heat for 10 minutes, take it out, then add 15 kilograms of clean water to boil over high heat, then reduce the heat to low, and continue to cook for 2 hours, filter and get the clear soup. 2. Wash ingredient A and wrap it with gauze for later use; soak ingredient C in clean water for 10 minutes, wash, take it out and wrap it in a gauze bag for later use. 3. Put the wrapped ingredients A and C into the cooked clear soup and bring to a boil over high heat. Switch to low heat and simmer for 40 minutes until the aroma of spices comes out of the soup. Then add ingredient D and add scallion oil and sesame oil to taste. That’s it.

Characteristics: bright red color, fresh, salty, slightly sweet and slightly spicy flavor.

Application: During the use of brine, chicken feet, beef, pig feet, goose wings, rabbit legs, etc. should be braised alternately to make the brine taste better.

Key to production: Raw material C needs to be soaked and cleaned to remove impurities. When adding ingredient D, season it carefully and the taste cannot be biased. Do not use too much lemongrass in ingredient C

. Since spices have a bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. When marinating large items such as beef and rabbit legs, the beef and rabbit legs should be marinated in salt, monosodium glutamate, and cooking wine in advance.

Taste type: spicy, salty, slightly sweet.

Ingredients: 1500g each of A old chicken, pork belly, Jinhua ham, 2500g elbow bone. B 250 grams of dried pepper, 30 grams each of Patchouli, Angelica dahurica, Shajiang, and Aromatic Wood, 70 grams star anise, 35 grams cinnamon, 50 grams each fresh galangal, bay leaves, and licorice, tangerine peel, cumin, and coriander seeds 20 grams each, 10 grass fruits, 5 grams of cloves, 10 grams each of black peppercorns and magnolia, 2 Luo Han Guo, and 4 grams of lemongrass. C. 2 bottles of Lee Kum Kee Doubanjiang, 2 bottles of Hunan Hot Girl, 500 grams of Caishen oyster sauce, 100 grams each of green onions and ginger, 50 grams each of garlic, onions, and onions. 70g D refined salt, 150g Daqiao MSG, 200g Maggi chicken powder, 500g Lee Kum Kee light soy sauce, 550g Maggi fresh soy sauce, 600g Shaoxing Huadiao wine, 30g red yeast rice, 100g rock sugar, 50g rose wine . E salad oil 500 grams.

Preparation: 1. Wash ingredient A, put it into boiling water and simmer over high heat for 10 minutes. Take it out and put it into a large soup bucket, add 30 kilograms of clean water and bring to a boil over high heat. Reduce to low heat and simmer for 5 hours, then filter out the residue. juice. 2. Put ingredient B into a dry pot and stir-fry over low heat for 10 minutes (the heat should not be too high to avoid burning the spices), tie it tightly with gauze, put it in a bucket and simmer over low heat for 30 minutes. 3. Put salad oil in the pot, when it is 50% hot, add ingredient C and stir-fry over low heat for 10 minutes, take it out and tie it tightly with gauze, put it in a bucket and add ingredient D (red yeast rice needs to be tied with gauze separately). When the oil is heated to 50%, add rock sugar and fry for 20-30 minutes until it turns into sugar color. Pour it into a bucket and simmer over low heat for 40 minutes.

Features: Brown-red color, mellow taste.

Application: Suitable for braised duck, squab, chicks, etc.

Ingredients: 50 kilograms of water, 5000 grams of salad oil. A 250 grams of ginger, 500 grams of dried garlic, 250 grams of fresh ginger, 250 grams of garlic cloves, 300 grams of parsley, 150 grams of coriander, 150 grams of onions, 1 pound of dried shrimp, 1 pound of scallops, 2 pieces of earth fish, fragrant Leaves 15 grams. B: 2 old hens, 6 pounds of ham, 6 pounds of soup bones, and 5 pig trotters. C 50 grams of lemongrass, 50 grams of pepper, 20 grams of grass fruit, 4 mangosteen, 25 grams of kaempferol, 50 grams of white cardamom, 20 grams of amomum villosum, 100 grams of tangerine peel, 200 grams of star anise, 250 grams of cinnamon, 20 grams of bay leaves, 10 grams of cloves, 15 grams of cinnamon, 20 grams of peach, 2 pairs of geckos. D. 1500g each of Huadiao wine and sugar, 500g chicken powder, 600g MSG, 150g rose wine, 1000g Guangdong rice wine, 250g white wine, 250g Maggi soy sauce, 750g light soy sauce.

Preparation: 1. Chop ingredient A and add 5000 grams of salad oil that has been heated to 30% heat and simmer over medium-low heat for 30 minutes to form spice oil. Take the oil and set aside; put ingredient C into a dry pot and stir-fry over medium-low heat. Take it out for 10 minutes, let it cool completely, and wrap it in gauze to make a spice bag.

2. Use a stainless steel bucket to add ingredient B to 50 kilograms of water and bring to a boil over high heat. Then simmer over low heat for 4 hours. Add ingredient C spice bag and simmer over low heat for 3 hours. Add the spice oil made from ingredients D and A and mix thoroughly. Serve.

Features: salty and slightly sweet.

Application: Suitable for marinating goose feet, goose wings, pig trotters, strips of tofu and eggs.

Seafood brine

Ingredients: 5 grams each of grass fruit, Sichuan peppercorns, and dried chili peppers, 3 grams each of angelica root, licorice, and cumin, 4 grams of white cardamom, 10 grams of bay leaves, star anise 8 grams, 2 grams of cinnamon, 50 grams each of carrots, refined salt, celery segments, coriander segments, green and red peppers, Cantonese rice wine, 20 grams each of ginger and green onion, 100 grams of Vidami soy sauce, 10 grams each of shrimp oil and rock sugar, seafood 75 grams of light soy sauce, 25 grams of Thai fish sauce, 3 grams of Koujia marinade, 15 grams of fragrant marinade, 5 grams of chicken juice, and 20 grams of super soup.

Preparation: 1. Wash and dry the grass fruits, angelica root, white cardamom, bay leaves, cumin, peppercorns, star anise, licorice, cinnamon and dried chili peppers, and wrap them in gauze to form a spice bag. 2. Celery segments, green and red peppers (remove stems and seeds and slice into slices), ginger (beat into pieces), green onions (beat into loose pieces), and carrot slices are all set aside. 3. Put 20 kilograms of water into the soup pot, add the ingredients package, refined salt, rock sugar, Vida soy sauce, shrimp oil, seafood light soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia brine juice, Xiangjia brine, chicken juice, and celery Bring the segments, coriander segments, green and red peppers, ginger, green onions and carrots to a boil over high heat, cover and simmer over low heat for half an hour, let cool and then filter.

Features: Brown-red color, salty, slightly sweet and slightly spicy.

Application: Suitable for marinating seafood molluscs and shells, such as fresh squid, mantis shrimp, shrimp, conch, snail, sea melon seeds, clams, and crab.

Notes: 1. When cultivating seafood brine, the ingredients must be complete, otherwise it will be difficult to form the unique flavor of the brine. The proportion of spices can be slightly increased or decreased according to the taste of the diners. The raw materials of the brine are seafood, and the seafood is Light is the main ingredient, so the proportion of spices must be consistent to avoid being too strong or too light. 2. The time for marinating seafood raw materials in this brine should not be too long to prevent the seafood from getting old. The method is to preliminarily process the raw materials to remove the internal organs and sediment, boil them, and then put them into the brine pot and heat them. Immediately after boiling, remove the pot from the heat, let cool, soak for about 2 hours, and remove. 3. This brine is mainly light and fresh. There is no need to add oil during the cooking process, but the dishes should be mixed with an appropriate amount of scallion oil to increase the fragrance and luster of the finished product. 4. Because the fishy smell of seafood is strong, this brine should not be used repeatedly for a long time. After using it twice, it must be replaced with new brine.

Chaozhou brine

Soup ingredients: 3 old hens, 2 old ducks, 10 jins of pig elbows, 10 jins of boiled vertebrae, 100 jins of water

Spices: 20 grams of galangal, 50 grams of galangal, 10 grams of nutmeg, 10 grams of white cardamom, 15 grams of bay leaves, 10 grams of fennel, 10 grams of grass fruit, 3 monk fruit, 10 grams of lemongrass, 10 grams of Amomum villosum, 10 grams of Angelica dahurica, 10 grams of cinnamon, 10 grams of cardamom, 3 geckos

Seasoning: 1 bottle of Maggi fresh soy sauce, 1 bottle of fish sauce, 1 bottle of Guangdong rice wine, 2 bottles of Sichuan pepper wine, 1 bottle of sweet-scented osmanthus juice bottle, add 1 bottle of rice wine, an appropriate amount of rose wine, 50 grams of sugar (or rock sugar), an appropriate amount of chicken powder, an appropriate amount of MSG, an appropriate amount of light soy sauce, and an appropriate amount of oyster sauce.

Cooking wine: coriander, chives, green onions, ginger, onions, celery

Preparation: 1. Put the old duck, old hen, pig knuckles, and pig spine into a cold water pot Bring to a boil over medium-high heat, remove the floating foam, put it into a stainless steel bucket, add water and bring to a boil over high heat, then switch to low heat and cook for 10 hours, remove the raw materials and leave the soup. 2. Wash the spices, wrap them in gauze, put them in the soup and simmer over low heat for 3 hours, take them out. Add seasonings, Cantonese rice wine, rice wine, light soy sauce and other seasonings. Fry coriander, green onions, ginger, celery, bananas, and onions and pour them into a bucket.

Features: Rich fragrance.

Application: Suitable for marinating chicken wings, pork knuckles, pig intestines, goose heads, etc.

Taste type: salty, sweet and dry.

Ingredients: A. 25 grams each of star anise, sand ginger, grass fruit, and tangerine peel, 15 grams each of cinnamon and Codonopsis pilosula, 20 grams each of pepper, thyme, wolfberry, Amomum villosum, and shelled longan, and 40 grams of licorice , 1 monk fruit, 2 geckos, 5 grams of cloves, 40 grams of black peppercorns, 10 bay leaves, 30 grams of American ginseng, 50 grams of red dates, 50 grams of fresh galangal, fennel, galangal, lemongrass, kaempferia, 10 grams each of grass cardamom. 1 bottle of B Zhu Hou Sauce, 400 grams of oyster sauce, 50 grams of fish sauce, 250 grams of fermented rice, 20 grams of curry paste, 15 grams each of Pixian bean paste and dark soy sauce, 500 grams of light soy sauce, 50 grams of MSG, 20 grams of chicken essence, rock sugar 500g, 300g peanut oil, 75g sesame oil, 5g white wine. C: 250 grams of green onions, 150 grams of ginger (beat into pieces), 100 grams each of garlic powder and carrots, 15 grams of celery, 10 grams each of green and red peppers, and 150 grams of onions. D: 3000 grams of old hen, 1500 grams each of old shelduck and Jinhua ham, 2000 grams of hamstrings and bones, 750 grams of wild turtle, and 50 kilograms of water.

Preparation: 1. Wash ingredients D and put them in slightly boiling water over medium heat for 10 minutes. Take them out, rinse them and control the water. Put them into 50 kilograms of clean water and bring to a boil over high heat to skim off the foam. Turn to medium. After simmering for 10 hours, filter the remaining soup and put it into a brine pot. 2. Wash ingredient A and put it in a boiling water pot for 5 minutes. Take it out and put it into a bag, tie it up and put it in a brine pot and simmer for 30 minutes. 3. Put peanut oil in the pot and heat it until it is 50% hot. Add all ingredients C and pour it into the brine pot. Add ingredient B and cook over low heat for 20 minutes.

Features: red color and strong flavor.

Application: Suitable for marinating pork tripe, tripe, beef, chicken, duck, soy products, etc.