Composition of Sichuan brine.

Sichuan bittern is divided into spicy bittern and spiced bittern, and also into red bittern and hundred bittern. Usually, red halogen is used more, and the range of raw materials of halogen is wider. There is relatively little white brine, which is generally used in Sichuan cuisine, such as husband and wife lung slices. 1. Spicy bittern formula: star anise 400g, fennel 250g, kaempferia kaempferia 200g, cinnamon 200g, Amomum tsaoko 50g, cardamom 20g, tangerine peel hawthorn 20g, pepper 30g, dried sea pepper 200g, ginger 300g, spicy oil1000g. (25 kilograms of water) 2. Formula of spiced brine: 500g of star anise, 400g of fennel, 250g of kaempferia kaempferia, 300g of cinnamon, 50g of cardamom, 20g of Amomum tsaoko100g, 20g of licorice, 50g of vanilla10g, 50g of hawthorn, 30g of pepper and 65438+ of dried ginger. (25 kg of water) Note: 1. When I make brine, I use less cloves and herbs. Clove is used more astringently, bittern is black, vanilla is used more, and the medicinal taste is stronger. 2. Before making brine, the spice bag should be soaked for 5- 10 minutes, which can remove the herbal flavor and blend in with the fragrance of spices. 3. A packet of seasoning can be marinated for 3-4 times, and each time it is marinated, it should be stored in the refrigerator. 4. When marinating beef, increase the amount of fennel, pepper and tsaoko, or add a pot of beef brine separately.