The secret brine recipe, save it now!

Nowadays, we often see shops selling braised food on the street. Among them, duck necks, braised chicken wings, etc. can be said to be deeply loved delicacies. In fact, if you want to eat delicious braised food, the brine is the most critical step. The quality of the marinade is directly related to the taste of the marinated food. If you want to make marinated food at home, you might as well try to make a pot of marinade. After use, you only need to freeze it and take it out and use it next time you want to marinate something. It is convenient and delicious.

Soup:

3500 grams of pork shank bones, 1500 grams of old hen, and 1 kilogram of clean pork skin.

spices:

80 grams of star anise, 10 grams each of Sichuan pepper and licorice, 20 grams each of dried lemongrass, grass fruit and galangal, 35 grams each of cardamom, angelica dahurica and galangal, 50 grams of white cardamom, 40 grams each of fennel and cinnamon, 12 grams of cloves, 15 grams of nutmeg, 25 grams of bay leaves, and 5 monk fruits.

seasoning:

600 grams of green onion, 400 grams each of ginger and salt, 100 grams of white wine, 500 grams of Huadiao wine, 40 grams of chicken essence, 50 grams each of MSG and chicken powder, 80 grams of rock sugar color, and 350 grams of red yeast rice water.

Cooking method:

1. Crush the spices, soak them in boiling water for 30 minutes, take them out, pack them into spice bags, put them into boiling water, bring to a boil over high heat, then simmer for 5 minutes over low heat, take them out and drain the water.

2. Hammer the pig shank bones into pieces.

3. Cut the old hen and the skin into large pieces, soak them in clean water for 1 hour (to remove the blood), remove them and put them in a pot of cold water to boil, remove the blood foam, remove them and put them in a stainless steel bucket, add 35 kg of clean water and pork shank bones, add the softened scallions and ginger, bring to a boil over high heat, then simmer over low heat until it becomes soup (about 25 kg of soup left), remove from heat and filter.

4. Add the remaining seasonings and spices into the soup, bring to a boil over high heat, then simmer over low heat for 30 minutes.

Rock candy color:

Put 10 grams of salad oil and 200 grams of rock sugar powder into the pot, stir-fry over medium heat. When the sugar turns from white to yellow, change to low heat and stir-fry. When it turns yellow and has big bubbles, remove from the heat and stir-fry quickly until it turns dark brown. Add a little boiling water and simmer over low heat for 10 minutes.

Red Yeast Rice Water:

Put 1500 grams of water and 150 grams of red yeast rice into the pot, bring to a boil over high heat, then simmer over low heat for 2 minutes and remove the red yeast rice.

Production key:

1. Block spices such as nutmeg and cardamom must be broken with a knife so that they can better release their aroma.

2. Do not add soy sauce or dark soy sauce to the sauce soup, otherwise the sauce soup will become darker.

3. After the sauce soup is made with some ingredients, the aroma will gradually fade, so the spice bag should be replaced every three days.

4. Each time the sauce soup is used, the steam generated by the boiling sauce soup will gradually reduce the sauce soup. At this time, you need to add soup ingredients in time.

Tips:

1. Before making sauce on meat ingredients, the ingredients must be blanched, and sufficient amount of white wine must be added during blanching, so as to remove the peculiar smell of the ingredients and prevent contamination of the flavor of the sauce soup.

2. Many offal ingredients have a strong odor that cannot be removed by blanching, so we usually divide the sauce soup into two parts, one for marinating the offal alone, and the other for marinating other meat ingredients.