A, brine production:

Put the marinade in a gauze bag and tie the bag tightly. If there is no old bittern, you need to cook bone soup with chicken bones and pig bones first. The method comprises the following steps: taking 5 Jin.

Add water 10 kg to the bone (the bone needs to be rinsed 1 hour to remove blood, washed and broken), boil for 5-8 hours with low fire, and take out the bone.

Put your head in a marinade bag, add water to 50 kg, add appropriate amount of coriander, pepper and ginger, boil and cook with low fire for about 1.5 hours to make the fragrance overflow.

Adjust the color of the marinade with sugar (see below for the production method), and then add 250g of cooking wine, salt, sugar and monosodium glutamate.

Sugar color method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and stir-fry until it is dark red and just has white bubbles, then add water immediately.

0.5 kg turns into a sugar color. Adding 30-50 kilograms of water to the prepared marinade can marinate 70-80 kilograms of raw materials, so the marinade package should be changed again.

Second, curing: raw materials to be cured:

The curing methods of chunks, such as chicken, duck, beef, duck neck, mouth strips, rabbit meat, quail and hooves, are collectively called chunks. First, clean the raw materials.

Network standby. Take 20kg of water, add pepper 10g, groundsel 5g, cooking wine 250g and salt 750g (if the temperature is too low, pepper and groundsel are needed.

Add water to make incense and pour it into the curing tank), and add the cleaned raw materials for curing. Pickling time: 0-20 degrees 24 hours in winter.

20-30 degrees is about 12 hours in spring and 5-6 hours in 30-40 degrees in summer. Fresh hoof flower, pork belly, etc.

The material can be cured directly.