How to make Sichuan-style brine?

The preparation of brine is the key to make a good pot-stewed dish. The quality of brine preparation will directly affect the color and taste of brine. Let's take a look at the production methods of several classic brines.

Formula and practice of Sichuan brine

Formula: Amomum tsaoko10g, Cinnamomum cassia10g and dried ginger 8g.

7 grams of star anise, 4 grams of pepper, 20 grams of ginger slices, 0/5 grams of onion/kloc-,and 0/0 grams of bean paste/kloc-.

Spicy fresh dew 5 ml, salt 20 g, monosodium glutamate 20 g.

20ml of soy sauce, 0/0ml of soy sauce/kloc, 25ml of edible oil.

Exercise:

1. After the oil pan is heated, add ginger slices and shallots until fragrant.

Second, pour in tsaoko, fragrant leaves, cinnamon, dried ginger, star anise and pepper, and stir well.

Third, turn to medium heat, add bean paste and stir well.

Fourth, pour in about 1000 ml of water, and then pour in spicy fresh dew.

5. Add salt monosodium glutamate and mix well with soy sauce and soy sauce.

6. Cover the pot, bring it to a boil, and turn to low heat for about 30 minutes to get Sichuan-style brine.

Spicy bittern

Formula: 5g of dried chilli, 5g of tsaoko, 3g of fragrant leaves, 6g of cinnamon, 0g of dried ginger10g, 6g of star anise.

Zanthoxylum bungeanum 10g, ginger 20g, onion 5g, salt 15g, spicy fresh dew 4ml, bean paste 5g, monosodium glutamate 20g, soy sauce 20ml, soy sauce 5ml, and proper amount of edible oil.

Exercise:

First, pour the onion and ginger slices from the oil pan and stir-fry until fragrant.

2. Pour in dried chili, tsaoko, fragrant leaves, cinnamon, dried ginger, star anise and pepper, and stir well.

Third, add bean paste and stir well.

Fourth, pour about 1000 ml of water.

5. Add spicy fresh dew, salt, monosodium glutamate, soy sauce and soy sauce and mix well.

6. After boiling, cook for 30 minutes to become spicy brine.