How to make household brine

Overview

For a long time, the secret recipe for making brine has always been publicized by some professionals with ulterior motives, making it extremely mysterious. What is the secret recipe passed down from ancestors, what secret recipe, and how many spices are made... I want to say: dear, I don’t know the production method, and I don’t know how to control the heat. I will give you 30 kinds of spices, and it will just be a pot full of Chinese medicinal flavor soup. In the eyes of the cooking woman, spices, abalone juice, and sweeteners are all nothing. The child is hungry and the husband is looking forward to it. Even if there is no oil and salt, the cooking woman can still turn the ingredients into a delicious love dinner. This is the instinct of maternal love. Welcome to join Love Life and Love Food, Q group number: 555618180

Tags

• cold dishes
• angelica sinensis
• cao guo
• duck wings
• duck hind legs
• ginger
• lard
• lee kum kee brine
• star anise
• stock
• strong soju
• white sugar
• zanthoxylum bungeanum
• fragrant leaves
• salt
• sesame oil
• shallots

Ingredients

Steps

1. 1 Put an appropriate amount of ginger slices and angelica slices into the cold water pot. I only had the head of angelica. It was so hard that I threw the whole thing into the pot. It is enough for everyone to put 3 slices of angelica. Then put the washed duck wings and other things into the pot. Remember to chop the duck into large pieces. The ingredients must be about the same size before they are cooked evenly.

   

2. 2 Drain the ingredients until they change color, add them to running water with beer, rinse away any blood foam and debris, then drain them and set aside.

   

3. 3 Add a tablespoon of lard to a hot pan and cook, add ginger slices and shallots and stir-fry until fragrant.

   

4. 4 Pour in all the white sugar and continue to stir-fry until the sugar is completely dissolved and then turns into a light brown color. Everyone should be careful about this step. Beginners would rather the heat is a little low than over-frying, otherwise the brine will have a bitter taste.

   

5. 5 Then turn to low heat, stir-fry all the spices, stir-fry carefully, and let the spices slowly roast out the aroma. If the heat is enough, the aroma will have permeated the room. Remember that the heat is not enough, even if you are given 30 kinds of spices, you will not be able to make a good taste. This step is the key to the fragrance.

   

6. 6 After frying until fragrant, pour in enough stock to cover the ingredients. Bring to a boil over medium-low heat and simmer for half an hour. The color of the soup will be as shown in the picture. Because I decided to make a lesson plan at the last minute, I didn’t prepare any stock. Instead, I used water to cook. Change the stock and the color of the soup will be thicker. After cooking, fish out all the medicinal residues. Families don’t usually make much. It’s impossible to put spices in a bag and throw them into the stew every day like in restaurants. Otherwise, if you continue to use it next time, you will be full of the taste of Chinese medicine.

   

7. 7 If there are too many spices, the finished product will taste full of medicinal materials. Therefore, we cannot increase the amount of medicinal materials to meet the pursuit of color. For the sake of health, we should not choose to add pigments. At this time, we need to ask the help of the old brine. The old brine is the brine that is used to continuously replenish the ingredients. If you don’t have it at home, just pour in a bottle of Lee Kum Kee brine and boil it together.

   

8. 8 Then turn on the high heat and bring the brine to a boil. Test the taste. The saltiness is 2 times that of the usual cooking. If it is too light, add some salt according to the amount of the soup, and then pour in the reserved ingredients. The ingredients will be this light color when they are just put into the pot. Remember not to cover the lid after the ingredients are put into the pot. Let the duck wings simmer in the pot over high heat for 15 minutes. Then pour in the soju, turn off the heat and cover the lid to simmer for 30 minutes.

   

9. 9 Before you close the lid and braise the duck wings, remember to pour in 100g of high-strength soju. The stewed duck wings will be very dark in color. Then pick them up and put them in a basin. Add a teaspoon of sesame oil and mix well to complete the preparation process.