Spices: star anise, cinnamon, fragrant leaves, fennel, licorice, pepper, tsaoko, clove, Amomum villosum and Amomum villosum.

Ginger, onion, Shaoxing wine, refined salt, vegetable oil, soft candy, clear water.

Preparation of basic brine:

1. Chop pig bones into small pieces and clean them;

2. Boil in a cold water pot, continue to cook for 5 minutes, and skim off the floating foam;

3. Pick it up and wash it with hot water;

4. Put the bones in a deep pot, add unheated hot water, bring them to a boil with high fire, and simmer for one and a half hours with low heat, remove the bones, skim off the oil slick, and keep the fresh soup for later use;

5, hot pot cold oil, add sugar, slowly stir fry until the small foam in the syrup becomes a big foam, the color is dark red;

6. Pour boiling water and stir evenly, that is, turn it into a sugar color, and hold it for later use;

7. Put star anise, cinnamon, fragrant leaves, fennel, licorice, pepper, tsaoko, clove, Amomum villosum, Amomum villosum and other spices into a gauze bag, and tie the bag tightly;

8. Wash the ginger and pat it flat, and wash the green onions with the fibrous roots.

9. Take a proper amount of fresh soup, add onion ginger, salt, a little monosodium glutamate, sugar color, add seasoning package, add Shaoxing wine, bring to a boil, turn to low heat and cook slowly for half an hour. When the fragrance overflows, it becomes fresh brine.

Remarks:

1, old hens, old ducks, pig bones and chicken racks can all be used to cook soup stock;

2. Regarding the types of spices, there is no need to be comprehensive. Choose a few basic ones or ones you like;

3. Glycyrrhiza uralensis Fisch has the function of harmonizing various tastes and refreshing the brain, so it is best not to miss it;

4. About the dosage of spices, 1000 grams of new brine can use about 50 grams of spices, otherwise the taste of traditional Chinese medicine is too heavy and astringent;

5. The clove flavor is too strong, so it should be added according to the specific situation, and1000g of fresh soup should be controlled at1-3g;

6. Before you put it in the pot, you can soak the seasoning in warm water for half an hour. First, it can remove dust from spices, and second, it can remove the heavy taste of traditional Chinese medicine.

7. When making sugar color, the approximate ratio of vegetable oil, sugar and water is1:12:10;

8. When frying the sugar color, you need to fry it slowly with a small fire. The sugar color should not be so tender, otherwise the fried sugar color will be bitter;

9. The sugar color should be added several times to avoid the damage of the soup color, and the golden color is suitable for the marinated food;

10, in the process of making brine, the root of green onion is reserved, and the taste of brine will be more fragrant;

1 1. The brine prepared by traditional methods usually does not contain monosodium glutamate, but because most fresh brine is not tasty enough, monosodium glutamate can be added in the initial preparation process of brine.

Use of salt water:

1, after brine is made, it is best to use it every other day;

2. All animal raw materials need to be treated with retting water in advance before marinating;

3, often marinate the animal raw materials with strong fragrance, the fresh flavor of the brine will become stronger and stronger, and eventually become a pot of good brine;

4. Beef, mutton, animal water and other raw materials with heavy odor should be pickled separately from other raw materials to ensure the quality of brine and pot-stewed vegetables;

5. During use, always check the color, fragrance, salinity of brine and the adequacy of soup.

Preservation of brine:

1. Before the brine is preserved, it needs to be boiled to remove the floating oil on the surface, then the foam is washed, and the brine is filtered and precipitated with gauze to keep it clean;

2. Only a thin layer of oil is left on the surface of salt water, and too much oil is easy to deteriorate;

3. After the brine is naturally cooled, put it into a clean, waterless and oil-free cleaning vessel for preservation. Avoid using iron and wood when preserving salt water. Iron rusts easily and wood smells bad.

4. If the storage time is short, it can be sealed and refrigerated, but it needs to be boiled frequently to prevent deterioration; If it is not used for a long time, it needs to be frozen and sealed.