Bai nian Lao Lu secret recipe

100g cinnamon, 50g cardamom, 70g star anise, 25g fragrant leaves, 5 Siraitia grosvenorii, 50g tsaoko, 15g clove, 20g kaempferia rhizome, 30g Amomum villosum, 25g fennel, 15g tangerine peel, 20g licorice, 20g angelica sinensis, 30g angelica dahurica and 65438 citronella. Soak the spices in clear water for 20 minutes and put them in a gauze bag.

Salad oil 100g, lard 100g, chicken oil 100g, ginger slices 100g, onion 200g, shredded onion 150g, coriander 150g, coriander 30g, fried. 5 kg of pig bones, pork fat 1 kg, seasoning bag for 6-7 hours, stopping soaking 1 day, boiling 1 hour, adding high-alcohol liquor 150 g, monosodium glutamate 300 g, chicken essence 300 g and carved wine 500 g.

2, braised chicken materials

40g of angelica dahurica, 35g of fennel, 20g of dried tangerine peel, 20g of pepper, 0/5g of galangal/kloc-,0/5g of kaempferia kaempferia/kloc-,0/0g of kaempferia kaempferia/kloc-,0g of Amomum villosum/kloc-,9g of Amomum villosum, 8g of star anise, 8g of Amomum tsaoko, and cinnamon.

Boil water, add sugar and stir well, add marinade and salt, and cook for 30 minutes.

3. Chongqing Duck King Brine Spice

(Make 50 smoked ducks, each duck1250g), Rhizoma Kaempferiae 50g, Fructus Foeniculi 75g, Radix Glycyrrhizae 20g, Rhizoma Osmundae 35g, Flos Caryophylli 20g, Radix Angelicae Dahuricae 50g, Cortex Cinnamomi 50g, Fructus Zanthoxyli 50g, Fructus Anisi Stellati100g, Fructus Tsaoko 50g and Fructus Amomi 20g.

4, red pot-stewed meal formula

500 grams of ginger, 60 grams of star anise, 40 grams of kaempferia kaempferia, 40 grams of fennel, 40 grams of cinnamon, 50 grams of Amomum villosum, 50 grams of Amomum villosum, 30 grams of Alpinia officinarum, 20 grams of clove, 30 grams of Pogostemon, 30 grams of dried tangerine peel, 20 grams of pepper, 20 grams of fragrant leaves, 30 grams of red rice, 40 grams of soy sauce and salt.

5. Seawater

25g of star anise, 0g of cinnamon 15g, 0g of fennel15-20g, 0g of licorice10g, 0g of Anemarrhena asphodeloides10g, 3g of fermented grains, 20g of pepper, 0g of Amomum villosum10g. Shaoxing wine 100g, crystal sugar 350-500g, monosodium glutamate 15g, salt 350-500g and fresh soup 5kg.

6. Chengdu Liaola sparerib brine

Original steaming process, the raw materials are directly steamed overhead 15 minutes, which can remove fishy smell and taste.

30g of star anise, 30g of cassia bark, 0g of dried tangerine peel100g, 6g of clove, 0g of kaempferia kaempferia15g, 0g of pepper15g, 20g of fennel, 0g of galangal15g, 30g of fragrant leaves, 6g of Amomum tsaoko, 20g of licorice, etc. Peanut oil 400g, monosodium glutamate 150g, bone soup 20kg, liao ribs old bittern soup 2000g, old oil special for fresh peppers 1500g (old oil made of dried peppers and red peppers for one month).

7. Wuhan Black Duck

(50 ducks, each weighing about 2.5kg) Pickling materials: secret pharmaceutical powder 400g, boiled water 16kg, salt100g, monosodium glutamate 450g, acesulfame K 15g, duck meat essence 250g, onion and garlic 500g.

Secret pharmaceutical powder: Zanthoxylum bungeanum150g, Illicium verum100g, Rhizoma Kaempferiae 75g, Cortex Cinnamomi Japonici 75g, Fructus Foeniculi 75g, Fructus Tsaoko 75g, Fructus Amomi 50g, Fructus Amomi, Fructus Amomi Rotundus, Radix Aucklandiae and Radix Glycyrrhizae 50g each, and grind into powder.

Salt water: clean water 15 kg, bone 5 kg, salad oil 2.5 kg, dried pepper 600 g, pepper 500 g, ginger onion appropriate amount, ethyl maltol appropriate amount.

Seasoning: cinnamon bark, dried tangerine peel, cinnamon bark, radix aucklandiae, tsaoko, pine branch and ephedra each 50g, star anise 60g, kaempferia rhizome 40g, clove 20g, galangal rhizome 40g, nutmeg 60g, angelica dahurica 40g, cardamom 30g, bitter orange 40g, rapeseed100g, fennel 80g and licorice root. 750g of soy sauce, Lee Kum Kee oyster sauce 1kg, 500g of Lee Kum Kee seafood sauce, 250g of pillar sauce, 700g of sweet noodle sauce, 200g of sugar color and 50g of double caramel color.

Production: slaughter, salting, drainage, marinating to 80% maturity, turn off the fire and soak (summer; 5 hours, 8 hours in winter), take it out and drain it when eating, and bake it at 200 degrees for 20 minutes.