Step 1: Put all the seasonings into the seasoning bag. Step 2: Wash and chop the chicken bones and blanch them in boiling water 10 minute. Step 3: Add onion, ginger, coriander head, fried garlic and celery head into chicken oil and stir-fry for 15 minutes, then take it out. Step 4: Add seasoning bag, cooked chicken bone, chicken oil, fried onion ginger, vegetable head, etc. Boil in a pot for 2 hours. Step 5: After 2 hours, filter out chicken bones, onion ginger and other materials, add crystal sugar, salt, monosodium glutamate, chicken powder, Shaoxing wine, rose wine, fish sauce and oil-consuming seasoning, and simmer for 4 hours. This kind of brine is mostly used for curing large intestine, breast meat, duck tongue, duck liver, red roast goose, fried tofu, pigeons, boiled eggs, stewed liver and so on.
Formula 2 seasoning: 200 g of edible oil, 30 g of rock sugar, 20 ml of soy sauce, 50 ml of rose wine, 40 g of old ginger slices, 20 g of onion, chicken essence, pepper and salt. Formula: 7 grams of Rhizoma Dioscoreae Septemlobae, 5 grams of fragrant leaves 1 g, black pepper, 2 grams of tsaoko, 2 grams of dried tangerine peel, 8 grams of tsaoko, 2 grams of fennel, 3 grams of licorice, 2 grams of cardamom, 2 grams of galangal, 5 grams of star anise, 2 grams of rapeseed, 0 grams of clove 1 g and 2 grams of cinnamon.
Practice: 1. First, soak the required spices in white wine for 5 minutes, and then wash them for later use, so that the wine is not needed. 2. Wrap all spices, ginger slices and shallots in gauze, then put them in water, boil for 20 minutes on high fire, then cook for 20 minutes on medium fire, add all other seasonings and cook for 30 minutes on low fire. Pot-stewed food production: 1. The meat needs to be blanched before marinating. Larger meat needs to be marinated for more than 6 hours before it can be marinated. 2. Soy products, vegetables and internal organs need to use separate brines, and don't mix them together, so brines are very easy to deteriorate. 3. According to your own combination of marinated vegetables, add suitable seasonings. I suggest you taste every spice and experiment. 4. It is also suggested to classify meat dishes, such as braised chicken and braised pig.
Salt water preservation; 1, the gravy should be packed in ceramics, never in iron or wood. 2. When using salt water, boil it first, remove oil slick, foam and gauze and filter it. When the weather is hot, the marinade should be cooked once every morning and evening and put in a fixed place. You only need to burn it once a day in winter. 5. Salt water should be stored in a ventilated, dry place without direct sunlight. The above is what Bian Xiao "Benweifang" explains for everyone. I hope you like it.