White cut chicken brine, how to adjust, who knows

Raw materials: A 25,000 grams of water, 5,000 grams of pork vertebrae, 2,000 grams of old hen, 5,000

grams of stick bone, B 35 grams of licorice, 10 grams of allspice, 20 grams of cinnamon, 6.5 grams of grasshoppers, 10 grams of Chenpi, 10 grams of sliced shaggy ginger, 5 grams of seasoning, 5 grams of peppercorns, 15 grams of white pepper. c. 200 grams of rock sugar, refined salt 1000 grams, 25 grams of monosodium glutamate, 500 grams of Huadiao wine, 50 grams of white soy sauce, 10 grams of scallop.

Making:

Put the pork vertebrae, old hen, stick bone together in a pot of cold water, boil and skim the floating powder. Fish out into a stainless steel bucket, add water and boil over high heat, change to low heat and cook for 3 hours, fish out the raw materials, leaving the broth. 2) Wrap the B material with gauze, put it into a clean water basin and wash it dry

Net, boil the pot, add the C material to boil the pot.

Features: light yellow color, salty and sweet taste.

Features: light yellow color, salty and slightly sweet taste.