How to make brine with braised chicken and duck?

Ingredients: A: 50 ml of rice wine, 2 small pieces of ginger, 1 flat rock candy, 20 g of soy sauce, 30 ml of B: 3 pieces of star anise, 2 pieces of cinnamon, fennel 1 piece, tsaoko 1 piece, 2 pieces of dried pepper, 2 pieces of pepper, and bay leaf/kloc-0. Practice: 6 Put the material B into a basket, clean it, drain the water, and tie it tightly in a cotton bag or tea bag. If there is no specially packed cotton belt, you can wrap it with gauze and fasten it. 2. Put all the wrapped materials B and A into the casserole, and add 1000 ml of water. 3. After the fire boils, turn to low heat and simmer for half an hour to become the basic marinade. Suggestion: 1. This basic marinade has a special purpose. In the next few days, I will introduce several simple and delicious home-cooked gravy. 2. The marinade can be reused for 2-3 times. However, it is recommended to throw away the marinade after getting through the pungent ingredients, otherwise the smell of the ingredients will also affect the next marinade. 3. It is suggested to use casserole or clay pot to make marinade and marinade, and try not to use aluminum pot to avoid chemical changes. 4. The prepared marinade can be put into a sealed bag or milk box, frozen in the refrigerator, and then taken out and thawed next time. However, it should be stored separately from spices. Spices can be fished out, packed in sealed bags, and refrigerated in the refrigerator.