Pickling: after pretreatment of various raw materials. Wash the raw materials to be pickled for later use. Take 20 kg of water, add pepper 10g, groundsel 5g, cooking wine 250g, and salt 750g (if the temperature is too low, pepper and groundsel need to be boiled in water to make them fragrant and then poured into a pickling tank), and then add the cleaned raw materials for pickling. Big (chicken, duck, beef, rabbit, quail, hooves, etc. )
Pickling time: 0-20℃ 12 hours in winter, 8 hours in spring and 6 hours in summer. Pickling of small pieces (wing tips, wing roots, chicken feet, chicken gizzards, etc.). ): Wash with clear water first, and then add some salt for curing. Marinate for about 8 hours in winter, 4 hours in spring and 2 hours in summer. Pickling of duck head, duck neck, duck wings, duck feet, duck gizzards, etc. First, clean them, add a proper amount of water, add salt, add sodium nitrite (10 kg water 1g to make them loose and red, and shorten the marinating time, and the addition amount should not be excessive, otherwise it will be poisoned) for pickling, and then marinate for about 24 hours in winter. Sausages don't need to be marinated, but they can be marinated after washing and draining. Trim chicken feet, marinate for 2 hours, fry at 150 degrees for 20 seconds, and then marinate.
Note: salting water needs to be salty, and it must be changed every day, and it cannot be reused.