Formula of braised pork package

lanliu kitchen brine

raw materials: a. 5g of star anise, 5g of cardamom, 5g of licorice, 5g of galangal, 1g of pepper, 2g of fennel, 2g of citronella, 1g of white pepper, 8g of tsaoko, 6g of nutmeg and 6g of Amomum Tsaoko. B. 3 grams of old hen, 3 grams of Jinhua ham, 25 grams of scallops, 1 Jin of tenderloin and 1 Jin of pork bone < P >. C.6 Jin of clear water. D 75g of onion, 4g of southern ginger and 15g of garlic. E. salad oil 15 grams. F 8g of Guangzhou rice wine, 1,g of Huadiao wine, 1,g of crystal sugar < P >, 1,5g of Haitian Jinbiao soy sauce, 17g of American fresh soy sauce, 3g of fish sauce, 5g of soy sauce, 25g of oyster sauce, 15g of monosodium glutamate, 25g of salt and 15g of chicken powder.

Production: 1. Material A is wrapped in gauze, boiled in boiling water for 1 minutes and fished out for later use; Except for scallops, all the other raw materials in material B are put into boiling water and boiled for 2 minutes, then taken out and washed for later use. 2. put material c

into a stainless steel barrel, put material b and scallop after blanching in a low fire for 12 hours, take out material b, filter the original soup, put it back into the stainless steel barrel, add material a into a low fire for 2 hours, and put material f into a low fire for 3 minutes

. 3. Wash material D, cut it into thick slices, put it in salad oil that is burned to 6% heat, and soak it for 5 minutes until it is fragrant. After taking out material D, pour the salad oil into the soup and mix well.

characteristics: the taste is salty and slightly sweet, and the color is red and bright.

scope of application: it can be used to marinate cattle, pigs, beef, rabbits and so on.

lanwang kitchen brine

raw materials: a. 5 grams of star anise, 2 grams of pepper, 3 grams of fragrant leaves, 25 grams of dried tangerine peel, 3 grams of tsaoko, 1 grams of clove, 15 grams of licorice, 3 Siraitia grosvenorii, 25 grams of galangal, 25 grams of cardamom and 25 grams of nutmeg. B. 2g of onion, 3g of ginger, 3g of garlic cloves, 25g of onion, 25g of carrot, 2g of celery, 15g of green pepper, 1g of red pepper, 6g of whole coriander and p>25 of dried shredded pepper. C. 1 grams of rock sugar, 5 grams of white soy sauce, 15 grams of fish sauce, 15 grams of Shanxi aged vinegar, 2 grams of Lee Kum Kee soy sauce, 25 grams of osmanthus juice, 3 grams of Kikkoman soy sauce, 5 grams of carved wine < P >, 15 grams of rose wine, 1 grams of straw mushroom soy sauce, 4 grams of refined salt and 3 grams of monosodium glutamate.

D. 5 grams of pig bones, 15 grams of old pig elbows, 2 grams of old hens and 45 grams of old ducks. E. 2 bales, 2g salad oil.

Production: 1. Put the material A into the material package for later use; Pack half of all the raw materials in material B into the material bag (all dried chili shreds) for later use. 2. Add 5 kg of water to the soup bucket, put material D on high fire for 3 minutes, and turn to low heat. When there is 1/3 of soup left in the soup bucket, remove all the raw materials and filter the soup with a fine sieve. Salvage soup oil for later use. 3. When the salad oil is heated to 3% in a wok, stir-fry the remaining raw materials in the material B for 1 minutes until the fragrance < P > is exhausted, and beat out the raw materials to make the oil. Put the oil, the two wrapped packages and the material C together in a soup bucket and simmer for 3 minutes to marinate the raw materials.

characteristics: bright red color and mellow taste.

scope of application: pigeon, pig's ear, goose web, pig's belly, tripe, eggs, tofu, etc.

langu kitchen brine

raw materials: a. 2 grams of Alpinia katsumadai, 2 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 3 grams of Alpinia officinarum, 2 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced and dried fresh ripe hawthorn), 35 grams of fragrant leaves and 1 grams of licorice. B. 2 grams of soy sauce, 5 grams of Nestle Meiji fresh soy sauce, 2 grams of oyster sauce, 15 grams of rock sugar, 75

production: 1. put salad oil in the pot, stir-fry material D for 3 minutes until fragrant when it is 7% hot, boil material C for 2 minutes, and take out material D. 2. Wrap the material A in gauze to make a package, put it into the soup cooked in the first step and cook it for 2 hours on low heat, remove the package, chicken bone and pig bone with a strainer, and add the material B for seasoning.

characteristics: bright red color, salty and slightly sweet taste. Scope of application: it can be used to marinate duck head, duck neck, pig's trotters, pig's belly, squab and rabbit.

Lanli Kitchen Brine

Ingredients: a. 15kg of soup bones, 1kg of ham bones, 5kg of pig feet, 3kg of chicken feet, 3 old hens, 3kg of chicken feet and 3kg of skin, and 5g of shredded dried tangerine peel can be put in the hanging soup (which can drain 12kg). B. scallops and shrimps

1g each. C. 185g of star anise, 185g of apple, 1g of pepper, 4g of fennel, 185g of cinnamon, 15g of galangal, 12g of white pepper, 8g of licorice, 135

e.① garlic paste oil: 2 kg of onion, 3 kg of garlic paste and 1 kg of onion slices. ② Vegetable bag: chives, ginger, celery, carrots, onions and ginger slices.

making: after hanging soup A for two days, fish it out into broth, put B and C on low fire to make it fragrant, season D, and put E (1) and (2) on it.

making: bean products and things with strong fishy smell, such as large intestine and brine tofu, can be cleaned frequently in another brine bucket (such as white brine or separate brine) to keep it clean, so as to achieve the lack of flavor.

Lanzhang Kitchen Brine

Soup: 2 old hens (weighing about 3,g), 1 old duck (weighing about 2,g), 1 pig elbow (weighing about 1,5kg), beef bones (weighing about 2,g), 4 geckos and 1,g pork belly.

spices: 1g of taro, 5g of vanilla, 5g of betel nut slices, 5g of long pepper, 5g of Amomum tsaoko, 75g of star anise, 3g of pepper, 15g of cinnamon, 5g of Alpinia katsumadai, 1g of clove, 5g of Alpinia officinarum, 5g of nutmeg, 3g of angelica dahurica, 75g of anise and fragrant cardamom.

raw materials: 1g of green onion, 5g of ginger, 4g of coriander, 5g of celery, 15g of peeled fresh southern ginger, 5g of carrot, 5g of dried onion, 3g of onion, 1g of garlic cloves and 3g of green pepper.

Seasoning: 5g of South Milk, 1,g of Thai Fish Sauce, 2,5g of Lee Kum Kee soy sauce, 6g of Lee Kum Kee oyster sauce, 48g of Lee Kum Kee seafood sauce, 5g of rose wine, 2,g of sesame oil, 5g of salad oil, 2,25g of Shaoxing rice wine, 5g of Guangdong rice wine and sesame oil.

Production: 1. Boil

old hen, old duck, elbow, pork belly and beef bones with 25 kg of water, and then cook for 5 hours with low fire to form a clear soup. Take out the raw materials and add green onions, ginger, parsley, celery, fresh southern ginger and gecko; Stir-fry milk,

oyster sauce and seafood sauce for 1 minutes in a separate pot, pour them into a soup bucket, cook them out, remove the onion and ginger, and filter with a fine cloth to get the juice. 2. Wash the branches and put a bag separately; Blanch the remaining spices in boiling water for 5 minutes, take them out and wash them with water < P >, put them in a dry pot to dry the water, wrap them with materials, put them in a soup bucket, and then add soy sauce, rock sugar, fish sauce, yellow wine, carved wine and rose wine. 3. put sesame oil and salad oil in the pot, and when it is 6% hot, add carrots,

fresh southern ginger, parsley, garlic cloves, onions and dried onions to make oil, then cool it and put it in a halogen bucket. 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 in a container, add some apple vinegar, rose wine and rock sugar < P > to make a bittern juice and serve the finished product.

blue and white brine

raw materials: 25, grams of water, 5, grams of pig spine, 2, grams of old hen, 5, grams of bonzi bone, 35 grams of licorice root, 1 grams of fragrant leaves, 2 grams of cinnamon bark, 6.5 grams of tsaoko, 1 grams of dried tangerine peel, 1 grams of ginger slices, 5 grams of aniseed and pepper.

C. 2 grams of rock sugar, 1 grams of refined salt, 25 grams of monosodium glutamate, 5 grams of carved wine, 5 grams of white soy sauce and 1 grams of Yaozhu

Production: put pig spine, old hen and bonzi bone together in a cold water pot, boil and skim the floating powder. Take it out and put it in a stainless steel bucket. Add clear water and bring it to a boil. Cook it on low fire for 3 hours. Take out the raw materials and leave the soup. 2) Wrap the material B in gauze, put it into a clean basin and wash it. After boiling the pot, add the material C to the boiling pot.

characteristics: light yellow color, salty and slightly sweet taste.

application: suitable for marinating pigeon, sausage head, chicken feet and chicken elbow bones

brine formula (2)

Lan Guilin rice noodle brine

Raw materials: pig's head bone and ox's bone each 4g, Amomum tsaoko, cinnamon bark and licorice root each 2g, star anise, citronella and Amomum villosum each 15g. 2g of dried onion, 15g of Guilin bean curd, 1g of salt, 25g of chicken powder, 1g of monosodium glutamate, 2g of rock sugar, 1mg of soy sauce < P > and 5g of salad oil.

Production: 1. Wash pig bones and ox bones, simmer them in boiling water for 1 minutes, take them out and put them in a stainless steel bucket, add 15 kilograms of clear water to boil,

simmer for 5 hours, and filter to keep soup. 2. Add salad oil into the pot, stir-fry tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, prickly ash, dried tangerine peel, Yangjiang lobster sauce and dried Chili < P > for 15 minutes, take out the spices, wrap them with gauze and Qicheng Bao spices, and put them in soup for 2 hours. 3. Leave 3 grams of oil in the pot. When it is heated to 5%, add the bean curd and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, rock sugar and soy sauce to boil over low heat. Take out the pot and pour it into a stainless steel bucket and mix well.

characteristics: red sauce color and salty taste.

application: it is a special brine for Guilin rice noodles, and can not be used to marinate chickens and ducks, but can marinate beef, pork, donkey meat, horse meat and internal organs.

lanbei miso soup

raw material: 15g of a salad oil. B 25 grams of beef leg bone, 3 grams of pig leg bone, 2 grams of old duck and 25 grams of old hen. C 75 grams of sweet noodle sauce and 3 grams of rock sugar. D 1, grams of onion, 5 grams of ginger, 3 Siraitia grosvenorii, 5 grams of garlic, 5 grams of star anise, pepper, fragrant leaves, coriander, angelica dahurica, Alpinia officinarum and hawthorn slices, 75 grams of fennel, nutmeg, kaempferia kaempferia and cinnamon, 1

production: 1. 5g salad oil is put into a wok, and when it is heated to 5%, the crushed rock sugar is put into a small fire for 4 minutes, and the sweet noodle sauce is put into a small fire for 2 minutes, and then it is taken out for later use. 2. Add the remaining salad oil, stir-fry for 2 minutes in D low fire when it is 5% hot, and take it out and put it in the material bag. 3. Wash beef leg bones, pig leg bones, old

ducks and old hens, cut into pieces weighing 5g, put them in boiling water and simmer for 5 minutes, take them out into a stainless steel bucket, add 25kg of clear water and boil them with strong fire, skim the floating foam, add the materials fried in steps 1 and 2 and season them with E

, then boil them with low fire for 4 hours, and filter them from the fire.

characteristics: the color is purplish red, salty and fresh.

application: it is suitable for marinating all kinds of meat products and bean products.

lanlawei white brine

raw materials: 2g of preserved chicken, 2g of preserved duck, 2g of pig bone and chicken bone, 1g of onion and ginger, 15g of star anise, 1g of tsaoko, cinnamon and pepper, 3g of dried pepper, 5g of chicken essence, 1g of monosodium glutamate, pepper and sugar.

Production: 1. Wash the onion, ginger, star anise, tsaoko, cinnamon, pepper and dried pepper, and wrap them with gauze and Qicheng Bao spice. 2. Wash the preserved chicken, bacon, preserved duck, pig bones and chicken bones, blanch them in boiling water for 5 minutes, skim off the floating foam, then wash them, put them in a stainless steel bucket and add 25 kilograms of clear water to boil them over high fire, then cook them over low fire for 5 hours, then add spice bag, chicken essence, monosodium glutamate, pepper and white sugar to taste them and filter them.

characteristics: light yellow in color and rich in bacon flavor.

application: suitable for marinating all kinds of meat products.

Brine formula (III)

Orchid raw materials: 25g of scallion oil, 2g of sesame oil and 15kg of clear water. A 15g of carrot and celery, 1g of garlic, 1g of dried pepper, 25g of coriander, 5g of green pepper, ginger, scallion and onion. B 4 grams of pig bone, 12 grams of old hen, 4 grams of ham and pig skin. C 15g of star anise and cinnamon, 1g of fragrant leaves, 1g of prickly ash and 1g of fennel, 2g of dried tangerine peel, 2g of Amomum tsaoko, 2g of Alpinia officinarum and 2g of nutmeg, 1g of cardamom and long pepper, 3g of Siraitia grosvenorii, 5g of clove and citronella, 8g of rhizoma kaempferiae and 8g of Amomum villosum. D 25 grams of monosodium glutamate, 2 grams of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce.

Production: 1. Put the material B in boiling water and simmer for 1 minutes, then take it out, and then boil it in 15 kilograms of clear water, then turn it to low heat, and continue cooking for 2 hours and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 1 minutes, wash it, take it out and wrap it in gauze bags for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook for 4 minutes with low fire until the soup overflows with spices, then < P > add the raw materials D and add scallion oil and sesame oil to taste.

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

application: chicken feet, beef, pig feet, goose wings, rabbit legs, etc. should be marinated alternately during the use of brine, so as to make the brine taste better.

manufacturing key: raw material c needs to be soaked and cleaned to remove impurities. When adding raw material D, it should be seasoned carefully, the taste should not be biased, and too much citronella should not be used in raw material C < P >. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. In the marinated beef, rabbit legs and other large pieces, the beef and rabbit legs should be marinated with salt, monosodium glutamate and cooking wine in advance.

flavor: spicy, fresh and salty, slightly sweet.

Orchid raw materials: A old chicken, pork belly, Jinhua ham each 15g, elbow bone 25g. Westbank > b dried capsicum 25g, guanghexiang, angelica dahurica, galangal and Dalbergia odorifera 3g each, star anise 7g, cinnamon 35g, fresh.