How to make brine?

Eight angles

Dried orange peel

cinnamon

Amomum tsao-ko

Mircia

Jiang Sha

energy

crystal sugar

water

Methods/steps

Rinse the seasoning slightly with water and put it into the package. After washing the pigskin, blanch it for three minutes and wash it.

Take a deep pot, put clean water, pigskin, shredded ginger, onion and peeled garlic into water, add seasoning, put it into seasoning bag, and bring it to a boil over high fire.

Turn to low heat and cook for 40 minutes until the spices are tasty and the seasonings are dissolved and blended, which is the marinade.

When marinating the marinade, filter off the residue, boil it fully, let it cool, then put it in a clean container and store it in the refrigerator. If you don't move for a long time, you should rehydrate regularly to ensure that the brine is intact.

Extended data

Brine is a common seasoning for China Cantonese cuisine (Chaozhou cuisine) and Fujian cuisine, and it is a kind of soy sauce cooked with various spices. Brine is a common seasoning in China Cantonese cuisine, Sichuan cuisine and many snacks. The materials used are pepper, star anise, dried tangerine peel, cinnamon, licorice, tsaoko, ginger, onion, light soy sauce, dark soy sauce and crystal sugar. It can be made by cooking for hours. Many restaurants reuse salt water because they think the longer they cook, the better.