Chuan Lu Liao Fang da quan

Sichuan bittern is divided into spicy bittern and spiced bittern, and also into red bittern and hundred bittern. Usually, red halogen is used more, and the range of raw materials of halogen is wider. There is relatively little white brine, which is generally used in Sichuan cuisine, such as husband and wife lung slices.

1. Spicy bittern formula:

400g of star anise, 250g of fennel, 200g of kaempferia kaempferia, 200g of cinnamon, 50g of tsaoko, 20g of cardamom, 20g of tangerine peel and hawthorn, 30g of pepper, 200g of dried sea pepper, 300g of ginger, and spicy oil1000g. (25 kg of water)

Second, the formula of spiced halogen:

500g of star anise, 400g of fennel, 250g of rhizoma kaempferiae, 300g of cinnamon, 50g of cardamom, 20g of Amomum tsaoko100g, 20g of licorice, 50g of vanilla10g, 50g of hawthorn, 30g of pepper and 0g of dried ginger10g. (25 kg of water)

Note: 1. When I make salt water, I use less cloves and herbs. Cloves are astringent, salt water is black, and herbs are used more, with strong medicinal flavor.

2. Before making brine, the spice bag should be soaked for 5- 10 minutes, which can remove the herbal flavor and blend in with the fragrance of spices.

3. A packet of seasoning can be marinated for 3-4 times, and each time it is marinated, it should be stored in the refrigerator.

4. When marinating beef, increase the amount of fennel, pepper and tsaoko, or add a pot of beef brine separately.