First, raw material preparation
1.？ Basic soup base: old duck 1, old chicken 1, pig bone 1500g, pig hand 1, pig elbow 1, pig skin 750g, chicken feet 500g, mushrooms 150g, and Tricholoma matsutake.
2.？ Seasoning: 40g star anise, 40g cinnamon, 20g geranium, 30g kaempferia rhizome, 20g fennel, 3g Siraitia grosvenorii, 20g cardamom, 50g Cao Ling15g licorice, 50g Gan Song15g Amomum villosum and 30g pepper.
3.？ Toner: Gardenia 45g, rock sugar 2000g.
4.？ Oils: pork suet1000g, chicken oil1000g, peanut oil 500ml, ginger, onion and pepper.
5.？ Vegetable seasoning: fresh millet pepper festival, onion segments, ginger slices and garlic cloves.
Second, the detailed steps
1.？ Aoji decoction
First, clean the old duck, old chicken, pig's hand, pig's elbow, pig's skin and chicken's feet respectively, break the pig's bones, put them in a boiling water pot, take them out and drain them. In addition, soak dried mushrooms, dried Tricholoma matsutake and dried Agrocybe aegerita in clear water until they swell, then take them out and wash them, and filter the soaked mushrooms for later use. Take a stainless steel vat, add 60 liters of clean water, add old duck, old chicken, pig bonzi bone, pig's hand, pig's elbow, pig's skin, chicken's feet, mushrooms, Tricholoma matsutake, Agrocybe aegerita, dried soybeans and green onions, boil over high fire, turn to low fire and air dry for 10 hour, and take out the residue when there is about 50 liters of soup left in the pot. ?
2.？ Primary processing perfume
Weighing all kinds of spices, crushing Cinnamomum cassia, removing seeds from Amomum tsaoko, slicing Angelica sinensis, then putting them into a pot together with Illicium verum, Cinnamomum cassia, Kaempferia Kaempferia, Foeniculum vulgare, Momordica grosvenori, Amomum villosum, Glycyrrhiza uralensis, Gan Song, Amomum villosum, Fructus Piperis Longi, fragrant strips, Amomum tsaoko, Radix Aucklandiae, Radix Angelicae Dahuricae and Ramulus Cinnamomi, and pouring half of them into the pot.
3.？ Handling toner
Break Gardenia, soak it in boiling water until it swells, take it out and put it in a gauze bag, and keep the juice. In addition, 750 ml of rock sugar, vegetable oil and 750 ml of clear water are fried in a pot until the color is golden, and 2000 ml of boiling water is added to make it sugar-colored. ?
4.？ refined oil
Chop pig's suet and chicken's oil, then put them into a pot, add peanut oil, add ginger, onion and a little pepper, simmer for a while, and remove the residue for later use. ?
5.？ Mixed brine
①? Put the refined mixed oil into a wok, heat it, add fresh millet pepper, onion, ginger slices and garlic cloves to taste, fry until the fragrance overflows, take it out and drain it, and bag it with gauze.
②? Stir-fry the soaked spices with low fire, turn off the fire and let them cool, then pour out the spice oil for later use, and evenly pack the spices into two gauze bags and wrap them for later use.
③? Boil the basic soup in a stainless steel barrel with fire, season with salt, and add the soaked juice of Fructus Gardeniae and Fructus Gardeniae bag.
④? Add vegetable bag and spice bag, pour in spice oil and mix well.
⑤? Add pepper, add mushroom soaked juice and spice soaked juice, add sugar, stir well and cook for 30 minutes to get a pot of brine ~
In cooking school and Zhengzhou New Oriental, students majoring in cold brine can learn how to make new Sichuan-style brine, as well as popular snacks such as making red oil, hanging soup, great chicken, chicken feet with pickled peppers, giving chicken and cold rabbit. The teacher hands-on teaching, unreservedly explaining the technology, and you can easily learn zero foundation. If you want to start a business, the school provides employment creation help and shop opening guidance, so that you can easily open a shop and start a business successfully!