100g cinnamon, 50g cardamom, 70g star anise, 25g fragrant leaves, 5 Siraitia grosvenorii, 50g tsaoko, 15g clove, 20g kaempferia rhizome, 30g Amomum villosum, 25g fennel, 15g tangerine peel, 20g licorice, 20g angelica sinensis, 30g angelica dahurica and 65438 citronella. Soak the spices in clear water for 20 minutes and put them in a gauze bag.
Salad oil 100g, lard 100g, chicken oil 100g, ginger slices 100g, onion 200g, shredded onion 150g, coriander 150g, coriander 30g, fried. 5 kg of pig bones, pork fat 1 kg, seasoning bag for 6-7 hours, stopping soaking 1 day, boiling 1 hour, adding high-alcohol liquor 150 g, monosodium glutamate 300 g, chicken essence 300 g and carved wine 500 g.
2, braised chicken materials
40g of angelica dahurica, 35g of fennel, 20g of dried tangerine peel, 20g of pepper, 0/5g of galangal/kloc-,0/5g of kaempferia kaempferia/kloc-,0/0g of kaempferia kaempferia/kloc-,0g of Amomum villosum/kloc-,9g of Amomum villosum, 8g of star anise, 8g of Amomum tsaoko, and cinnamon.
Boil water, add sugar and stir well, add marinade and salt, and cook for 30 minutes.
3. Chongqing Duck King Brine Spice
(Make 50 smoked ducks, each duck1250g), Rhizoma Kaempferiae 50g, Fructus Foeniculi 75g, Radix Glycyrrhizae 20g, Rhizoma Osmundae 35g, Flos Caryophylli 20g, Radix Angelicae Dahuricae 50g, Cortex Cinnamomi 50g, Fructus Zanthoxyli 50g, Fructus Anisi Stellati100g, Fructus Tsaoko 50g and Fructus Amomi 20g.
4, red pot-stewed meal formula
500 grams of ginger, 60 grams of star anise, 40 grams of kaempferia kaempferia, 40 grams of fennel, 40 grams of cinnamon, 50 grams of Amomum villosum, 50 grams of Amomum villosum, 30 grams of Alpinia officinarum, 20 grams of clove, 30 grams of Pogostemon, 30 grams of dried tangerine peel, 20 grams of pepper, 20 grams of fragrant leaves, 30 grams of red rice, 40 grams of soy sauce and salt.
5. Seawater
25g of star anise, 0g of cinnamon 15g, 0g of fennel15-20g, 0g of licorice10g, 0g of Anemarrhena asphodeloides10g, 3g of fermented grains, 20g of pepper, 0g of Amomum villosum10g. Shaoxing wine 100g, crystal sugar 350-500g, monosodium glutamate 15g, salt 350-500g and fresh soup 5kg.
6. Chengdu Liaola sparerib brine
Original steaming process, the raw materials are directly steamed overhead 15 minutes, which can remove fishy smell and taste.
30g of star anise, 30g of cassia bark, 0g of dried tangerine peel100g, 6g of clove, 0g of kaempferia kaempferia15g, 0g of pepper15g, 20g of fennel, 0g of galangal15g, 30g of fragrant leaves, 6g of Amomum tsaoko, 20g of licorice, etc. Peanut oil 400g, monosodium glutamate 150g, bone soup 20kg, liao ribs old bittern soup 2000g, old oil special for fresh peppers 1500g (old oil made of dried peppers and red peppers for one month).
7. Wuhan Black Duck
(50 ducks, each weighing about 2.5kg) Pickling materials: secret pharmaceutical powder 400g, boiled water 16kg, salt100g, monosodium glutamate 450g, acesulfame K 15g, duck meat essence 250g, onion and garlic 500g.
Secret pharmaceutical powder: Zanthoxylum bungeanum150g, Illicium verum100g, Rhizoma Kaempferiae 75g, Cinnamomum cassia 75g, fennel 75g, Amomum tsaoko 75g, Amomum villosum 50g, Amomum villosum, Amomum tsaoko, Radix Aucklandiae and licorice 5438+000g, all of which are ground into powder.
Salt water: clean water 15 kg, bone 5 kg, salad oil 2.5 kg, dried pepper 600 g, pepper 500 g, ginger onion appropriate amount, ethyl maltol appropriate amount.
Seasoning: cinnamon bark, dried tangerine peel, cinnamon bark, radix aucklandiae, tsaoko, pine branch and ephedra each 50g, star anise 60g, kaempferia rhizome 40g, clove 20g, galangal rhizome 40g, nutmeg 60g, angelica dahurica 40g, cardamom 30g, bitter orange 40g, rapeseed100g, fennel 80g and licorice root. 750g of soy sauce, Lee Kum Kee oyster sauce 1kg, 500g of Lee Kum Kee seafood sauce, 250g of pillar sauce, 700g of sweet noodle sauce, 200g of sugar color and 50g of double caramel color.
Production: slaughter, salting, drainage, marinating to 80% maturity, turn off the fire and soak (summer; 5 hours, 8 hours in winter), take it out and drain it when eating, and bake it at 200 degrees for 20 minutes.
8. Wuhan Jiujiu Duck Neck
5 kg of chilled duck neck, 400 g of dried pepper, 0/00g of ginger, 0/20g of onion, 20g of star anise, 8 g of cinnamon10g of fennel, 0/0g of tsaoko10g of pepper. Code flavor: soak the spices in water, stir-fry all the materials, add fresh soup leftovers, cook for 2 hours, marinate and soak the duck neck for 20 minutes.
9. Wuhan Jiujiu Duck Neck
Cinnamon 28g, ginger 50g, angelica dahurica 30g, Amomum villosum 15g, garlic 50g, Chongqing dried pepper 100g, cardamom 15g, pepper 50g, star anise 30g, sugar 50g, fennel 30g, cooking wine 50g and fragrant fruit 65438+. Can pickle 30- 60 Jin duck neck.
10, universal brine formula
Take 1 500g chicken skeleton and 3000g pig skeleton, add 7g dry water, simmer for 8h, then take out the bones, release the marinade bag, add 400g ginger and10g water, simmer for about1hr, and when the fragrance overflows, add a proper amount of sugar.
Sugar color method: put salad oil 1.5 into a pot and heat it with low fire, add sugar 2 and fry until dark red just bubbles, and immediately add 0.5 kg of water to make it brown. .
Formula of seasoning package: cinnamon 65g, clove 45g, pepper 65g, fennel 65g, star anise 65g, dried pepper 65g, kaempferia kaempferia 45g, galangal 50g, nutmeg 50g, Amomum villosum 50g, Amomum villosum 50g, Amomum tsaoko 50g, licorice 50g, fragrant leaves 35g, Amomum villosum 50g and dried tangerine peel 25g.
Pickling raw materials: take 20kg of water, add 5g of Zanthoxylum bungeanum10g, 5g of Senecio scandens, 250g of cooking wine and 750g of salt, and add the cleaned raw materials for pickling for 6 6- 10/0h. When marinating, add cooking wine, chicken essence, monosodium glutamate, chicken paste, salt, super umami king and sauce king spices for pickling, soak them in stopped brine for 10- 15 minutes, and then take them out.
Coloring: Take a proper amount of maltose, add a small amount of water, bring it to a boil with high fire, add a proper amount of 8 yellow, and the color will turn golden yellow, and then brush a layer evenly on the surfaces of chickens and ducks with a brush.
Storage method of marinated vegetables: put marinated vegetables in plastic bags and put them in the refrigerator (be careful not to mix them with raw materials). Take it out the next day and brush it with 60% to 70% hot oil, then brush it with sesame oil.
1 1, gold is not exchanged for brine.
The formula of bittern medicine is: 50 grams of fennel, 60 grams of nutmeg (alias Yuguo), 50 grams of tsaoko, 50 grams of dried tangerine peel, 75 grams of cinnamon, 50 grams of kaempferia galanga, 45 grams of Amomum villosum, 50 grams of radix aucklandiae, 50 grams of licorice, 30 grams of fragrant seeds (Schisandra chinensis), 60 grams of angelica, 50 grams of bitter gourd (Guangdong spice) and 40 grams of agarwood.
Preparation method of medicinal material wat: boil 45-50kg of water with strong fire, put that above medicinal material in low fire for 4 hours, then filter (about 40kg of water is left at this time), add 45-50kg of clean water to another pot, boil the filtered medicinal materials again (about 4 hours), then filter, and then mix the two soups and put them into a clean bucket to obtain the medicinal material water.
Key points: the above medicinal materials require excellent medicinal materials, no moisture and mildew, and it is best to cover them when cooking: the cooked liquid medicine should be used with the original chicken soup and old brine; Boiled liquid medicine should be taken with a special spoon to prevent dirty oil and raw water from being brought into the soup, which will lead to rancidity and deterioration. The liquid medicine should avoid high temperature and can be stored for a long time.
Processing technology of marinated soup: Boil 1 old hen, 3kg of bone (broken) and 2kg of pork belly with skin or hoof in 40kg of clear water, remove blood foam and sewage, reduce the fire to stew (about 5-6h), and filter the residue with gauze to leave thick soup (about 5kg of water loss). Then add 1.5 kg of salt, 1 kg of monosodium glutamate, 6 bottles of Shaoxing Huadiao wine, about 1500 g of medicinal liquid, 500 g of ginger slices, 30 g of appropriate amount of pepper (depending on local taste), 30 g of ethyl maltol and 400 g of fried sugar, and boil again to obtain the old bittern.
12, Sichuan brine formula
Sichuan salt 300g, rock sugar 250g, ginger 500g, scallion 300g, cooking wine 100g, chef's four treasures HD-6 seasoning 20g, American gourmet meat treasure king 15g, essence 16g, chef's four treasures and five spices king 15g.
30g of rhizoma kaempferiae, 20g of star anise, 50g of clove10g, 50g of cardamom, 20g of fennel, 5g of fragrant leaves10g, 5g of angelica dahurica, 30g of tsaoko, 20g of vanilla, 80g of bridge bark, 20g of cinnamon, 50g of leek, 30g of groundsel and 20g of citronella.
Practice: add 30 kg of water to Chinese medicine and boil it into 15 kg. Add 45 kilograms of bone soup, add spices, and add seasonings to boil.
13, Wuhan Jason Wu duck neck
400g of dried pepper, onion120g, ginger100g, star anise 30g, rhizoma anemarrhenae10g, cinnamon 8g, fennel10g, tsaoko10g, and pepper/kloc-0. Cooking wine 100g, Arnebia euchroma 10g, monosodium glutamate 15g, fresh soup 5kg, refined oil 2kg (used for frying spices, ginger, onion and dried Chili). Soak the spices in water, add the remaining materials, and stew for 2 hours. Add 50g of ginger slices, 50g of scallion, 0g of salt100g, cooking wine, pepper and dried chili into 5kg duck neck, marinate for1-2h, wash and blanch, take out, marinate in brine pot and soak for 20min.