How to make brine?

Ingredients: onion, ginger, pepper, bay leaf, cinnamon, tsaoko, angelica, cassia twig and star anise.

1. When stewing, crush tsaoko with a knife to release sweetness, as shown below.

2. In a small hot pot, pour in the right amount of oil and sugar, stir-fry until half-melted, as shown below.

3. Turn to high heat, add onion, ginger and pepper, and stir-fry evenly, as shown in the figure below.

4. Add a proper amount of water, stir well and boil, as shown below.

5. Add some sugar, soy sauce, pepper and rice wine, as shown in the figure below.

6. When the water boils, add Cinnamomum cassia leaves, Cinnamomum cassia, Amomum tsaoko, Angelica sinensis, Cinnamomum cassia twig and Illicium verum, and boil to get the marinade, as shown in the following figure.

7. The brine is ready, as shown in the figure below.

Extended data:

The following points should be paid attention to in the preservation of brine:

1, skim off the oil slick and foam oil slick. The oil slick and foam in the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect every morning and evening in summer and autumn 1 time, and boil and disinfect every day or every other day in spring and winter 1 time. Boiled marinade should be put in a sterilized container.

3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum and copper. Otherwise, substances such as salt in the marinade will react with metals, making the marinade discolored and tasteless, or even deteriorated, making it unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.

5. Add raw materials. Seasoning packages are usually replaced after 2 times. Other seasonings should be marinated once, that is, added once.