In order to make delicious tofu brine, you need to prepare the following raw materials: an old chicken, pork belly, Jinhua ham each1500g, elbow bone 2500g. B 250g of dried chili, 30g of Daphne odora, Radix Angelicae Dahuricae, ginger, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh ginger, geranium and licorice, 20g of dried tangerine peel, fennel and rapeseed, 65,438+00 of Amomum tsaoko, 5g of clove, 65,438+of black pepper and magnolia flower. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams.

In the production process, we should master the temperature and try our best to ensure that every step is done well. Here's how to make it:

1, a material is cleaned, put in boiling water and simmered for 10 minute, then fished out and put in a big soup bucket and boiled with 30kg purified water. After simmering for 5 hours, filter residue to leave juice.

2. Put the material B into a dry pan and stir-fry it with low fire for 10 minute (the fire should not be too big to avoid burning the spices), tie it tightly with gauze and put it into a bucket for 30 minutes.

3. Put salad oil in the pot, heat the oil to 50% and stir-fry the material C 10 minute, take it out and tie it tightly with gauze, put the material D in a barrel (red yeast rice needs to be tied tightly with gauze alone), soak it in rock sugar for 20-30 minutes when the oil is heated to 50%, then pour it into the barrel and simmer for 40 minutes.

reference data

Liao ribs pot-stewed meal training. Zhihu. None: None, 20 17- 10-27.