What are the ingredients in the braised pork formula?

Brine formula (I) \x0d\\x0d\ Liu Lan kitchen brine \ x0d \ x0d \ Raw materials: a. 50g star anise, 50g cardamom, 50g licorice, 50g galangal, 0/5g pepper/kloc, 0/0g fennel/kloc. Clove10g, 3 Siraitia grosvenorii, 2 geckos, 50g of fragrant rapeseed, 0/0g of angelica dahurica, 0/0g of Eucommia ulmoides, 0/0g of Nanjiang10g of Alpinia officinarum10g of Amomum villosum. B 3000 grams of old hen, 3000 grams of Jinhua ham, 250 grams of scallops, tenderloin 10 kg, ribs 10 kg. C.60 Jin of clear water. D onion 750g, southern ginger 400g, garlic150g. E. salad oil 1500g. F Guangzhou rice wine 800g, Huadiao wine 1000g, rock sugar 1000g, Haitian Jinbiao soy sauce 1500mg, Meijia fresh soy sauce 170g, fish sauce 300g, soy sauce 500g, oyster sauce 250g and monosodium glutamate 65433. \x0d\\x0d\ Production: 1 and A are wrapped in gauze, boiled in boiling water for 10 minutes, and taken out for later use; Except scallop, all the other raw materials in material B are boiled in boiling water for 20 minutes, then taken out and washed for later use. 2. Put the material C into a stainless steel barrel, put the material B and the blanched scallop into a low-heat pot 12 hour, take out the material B, filter the original soup, put it back into the stainless steel barrel, put the material A into the low-heat pot for 2 hours, and put the material F into the low-heat pot for 30 minutes. 3. Wash the material D, cut it into thick pieces, put it in salad oil that is burned to 60% heat, and soak it for 5 minutes until it is fragrant. After taking out the material D, pour the salad oil into the soup and mix well. \ x0d \ x0d \ Features: salty and slightly sweet, bright red in color. \x0d\\x0d\ Scope of application: it can be used for curing beef, rabbit meat and other products. \x0d\\x0d\ Wang Lan kitchen brine \x0d\\x0d\ Raw materials: a. 50g star anise, 20g pepper, 30g fragrant leaves, 25g dried tangerine peel, 30g tsaoko, 0/0g clove 15g, 3 Siraitia grosvenorii and 25g Jiang Sha. B 200g of onion, 300g of ginger, 300g of garlic cloves, 250g of onion, 250g of carrot, 200g of celery, 0/50g of green pepper100g of red pepper100g, 600g of whole parsley and 25g of dried shredded pepper. C crystal sugar 1000g, white soy sauce 500g, fish sauce 150g, Shanxi mature vinegar 150g, Lee Kum Kee soy sauce 2000g, osmanthus juice 250g, Kikkoman soy sauce 300g, carved wine 500g and rose wine 150g. \ x0d \ \ x0d \ D. 5000g of pig bone, 0/500g of old pig elbow, 2000g of old hen and 4500g of old duck. E. 2 packets, 2000g salad oil. \x0d\\x0d\ Production: 1。 Loading material A into a material bag for later use; Put half of all the raw materials in material B into a material bag (all dried Chili shreds) for later use. 2. Add 50 kilograms of water to the soup bucket, put material D on high fire for 30 minutes, and turn to low heat. When there is13 soup left in the soup bucket, take out all the raw materials and filter the soup with a fine sieve. Remove the soup oil for later use. 3. When the salad oil is heated to 30% in the wok, stir-fry the remaining raw materials in material B for 65,438+00 minutes until the fragrance is exhausted, and knock out the raw materials to make oil. Put the oil, two wrapped bags and material C together in a soup bucket and simmer for 30 minutes, then marinate the raw materials. \ x0d \ x0d \ Features: bright red color and mellow taste. \ x0d \ x0d \ Scope of application: pigeons, pig ears, goose web, pork tripe, tripe, eggs, tofu, etc. \x0d\\x0d\ Gu Lan kitchen brine \x0d\\x0d\ Ingredients: a. 20 grams of Alpinia katsumadai, 20 grams of nutmeg, 5 grams of clove, 35 grams of fennel, 5 grams of angelica dahurica, 30 grams of Alpinia officinarum, 20 grams of star anise, 25 grams of cinnamon, hawthorn slices (sliced and dried fresh hawthorn) and fragrant leaves. B soy sauce 200g, Nestle Meiji fresh soy sauce 50g, oyster sauce 20g, rock sugar1500g, salt 750g, monosodium glutamate 350g and cooking wine 50g. C. chicken bone 1500g, pig bone 1500g, 25kg of clean water. D ginger slices 150g, raw onion 100g, coriander, celery, green pepper and onion 50g each. E. salad oil 100g. \x0d\\x0d\ Production: 1。 Add salad oil to the pot, stir-fry material D for 30 minutes until fragrant when it is 70% hot, add material C and cook for 20 minutes, then take out material D. 2. Wrap material A in gauze and make a bag, put it into the soup cooked in the first step and cook it for 2 hours on low heat, then take out the bag, chicken bone and pig bone with a colander and add material B for seasoning. \ x0d \ x0d \ Features: bright red color, salty and slightly sweet taste. Scope of application: It can be used for curing duck head, duck neck, pig's trotters, pig's belly, pigeon and rabbit meat. \x0d\\x0d\ Li Lan kitchen brine \x0d\\x0d\ raw materials: a. soup bone 15kg, ham bone 10kg, pig's feet 5kg, chicken's feet 3kg, old hen 3kg, chicken's feet 3kg, and skin 3kg (water can drain 65433). B. scallops and dried shrimps 1000g each. C. star anise 185g, apple 185g, pepper 100g, fennel 40g, cinnamon 185g, galangal 150g, white pepper 120g, licorice 80g and dried tangerine peel 60g. D soy sauce 2400g, fish sauce 1 100g, rock sugar 3kg, rose wine 1000mg, monosodium glutamate 2000g, salt 5000mg, chicken essence 2000mg and Guangdong rice wine 500g. \ x0d \ \ x0d \ e ① Garlic paste oil: 2 kg of onion, 3 kg of garlic paste, onion slices 1 kg. ② Vegetable bag: leek, ginger, celery, carrot, onion and ginger slices. \x0d\\x0d\ Making: After hanging soup A for two days, take it out and put it into the stock, add B and C to cook it with low fire, add D to taste, and add E( 1)(2) to make it better \x0d\\x0d\ Making: Do not marinate bean products and things with strong smell, such as \ x0d \ x0d \ Zhang Lan kitchen brine \ x0d \ soup base: two old hens (weighing about 3000g), one old duck/kloc-0 (weighing about 2000g) and one pork elbow/kloc-0 (weighing about 1 500kg). \x0d\\x0d\ Spices: taro100g, vanilla 50g, areca nut slices 50g, piper longum 50g, Amomum tsaoko 50g, star anise 75g, pepper 30g, cinnamon150g, Amomum Tsaoko 50g, etc. \x0d\\x0d\ Ingredients: scallion 1000g, ginger 500g, coriander 400g, celery 500g, peeled fresh Nanjiang 1500g, carrot 500g, dried onion 500g, onion 300g, garlic cloves1500g. \ x0d \ x0d \ Seasoning: south milk 500g, Thai fish sauce 1000g, Lee Kum Kee soy sauce 2500mg, Lee Kum Kee oyster sauce 600g, Lee Kum Kee seafood sauce 480g, rose wine 500g, sesame oil 2000mg, salad oil 500mg and Guangdong Shaoxing yellow wine 250g. \x0d\\x0d\ Production: 1。 Boil old hen, old duck, elbow, pork belly and beef bone with 25 kg of water, and then cook for 5 hours with low fire to form clear soup. Take out that raw materials, and adde scallion, ginger, coriander, celery, fresh ginger and gecko. Stir-fry the milk, oyster sauce and seafood sauce in another pan 10 minute, pour into the soup bucket for seasoning, then remove the onion and ginger and filter with a fine cloth to get the juice. 2. Wash the branches and put a bag separately; Blanch the remaining spices in boiling water for 5 minutes, take them out, wash them with clear water, dry them in a dry pot, wrap them in a soup bucket, and then add soy sauce, rock sugar, fish sauce, yellow wine, carved wine and rose wine. 3. Put sesame oil and salad oil in the pot. When it is 60% hot, add carrots, fresh southern ginger, parsley, garlic cloves, onions, dried onions, etc. and mix with oil. After cooling, put them in a halogen bucket. 4. Cut the green pepper and garlic into small pieces, soak them in clear water for 2 minutes, squeeze out the water, put them in a container, and add some apple vinegar, rose wine and rock sugar to make brine juice and finished products. \x0d\\x0d\ blue and white brine \x0d\\x0d\ Raw materials: A, 25,000g of clean water, 5,000g of pig spine, 2,000g of old hen, 5,000g of bonzi bone, 35g of licorice, 0/0g of fragrant leaves/kloc, 20g of cinnamon, 6.5g of tsaoko, etc. C. 200g of crystal sugar, 0/000g of refined salt/kloc-0, 25g of monosodium glutamate, 500g of Huadiao wine, 50g of white soy sauce, 0/0g of Yaozhu/kloc-0 \ x0d \ Production: put pig spine, old hen and bonzi bone into a cold water pot, boil, and skim off floating powder. Take it out and put it in a stainless steel bucket. Add water and bring to a boil. Cook on low heat for 3 hours. Take out the ingredients and leave the soup. 2) Wrap the material B in gauze and put it into a clean basin for washing. After the pot is boiled, add material C into the boiling pot. \x0d\\x0d\ Features: light yellow color, salty and slightly sweet taste. \x0d\\x0d\ uses: suitable for marinating pigeons, sausage heads, chicken feet and chicken elbow bones \ x0d \ x0d \ brine formula (II) \x0d\\x0d\ orchid Guilin rice noodle brine \x0d\\x0d\ Raw material: pig head. Fragrant leaves10g, pepper10g, dried tangerine peel 6g, Yangjiang lobster sauce 400g, dried chili 50g, ginger 500g, chopped green onion 200g, Guilin bean curd150g, salt100g and Meiji chicken powder 250g. \x0d\\x0d\ Production: 1。 Wash pig bones and ox bones, boil them in boiling water for 10 minute, take them out, put them in a stainless steel barrel, add 15 kg of clean water, boil them with slow fire for 5 hours, filter and keep soup. 2. Add salad oil into the pot, add Tsaoko, cinnamon, licorice, star anise, citronella, Amomum villosum, fennel, clove, fragrant leaves, pepper, dried tangerine peel, Yangjiang lobster sauce and dried pepper, stir-fry for15min, take out spices, wrap them with gauze and 70% spices, and cook them in soup for 2min. 3. Leave 30 grams of oil in the pot. When it is 50% hot, add tofu and stir-fry for 2 minutes. Add salt, monosodium glutamate, chicken powder, crystal sugar and soy sauce and bring to a boil. Pour into a stainless steel bucket and stir well. \ x0d \ x0d \ Features: the sauce is red and salty. \x0d\\x0d\ Usage: It is a special brine for Guilin rice noodles, which can not be used for curing chickens and ducks, but can be used for curing beef, pork, donkey meat, horse meat and viscera. \ x0d \ x0d \ Lambert miso soup \ x0d \ x0d \ Ingredients: a salad oil 1500g. B 2500 grams of beef leg bones, 3000 grams of pig leg bones, 2000 grams of old ducks and 2500 grams of old hens. C 750 grams of sweet noodle sauce and 300 grams of rock sugar. Onion1000g, ginger 500g, Siraitia grosvenorii 3, garlic 500g, star anise, pepper, fragrant leaves, coriander, angelica dahurica, galangal and hawthorn slices 50g each, fennel, nutmeg, kaempferia kaempferia and cinnamon 75g each, poppy shell100g and clove 30g each. E 300g of cooking wine, 200g of soy sauce and 350g of light soy sauce. \x0d\\x0d\ Production: 1, 500g salad oil is put into a wok, and when it is heated to 50%, add crushed rock sugar and stir-fry for 4 minutes, then add sweet noodle sauce and stir-fry for 2 minutes, and then take it out for later use. 2. Add the remaining salad oil, stir-fry for 20 minutes at 50% heat, take it out and put it in a material bag. 3. Wash the beef leg bones, pig leg bones, old duck and old hen, cut them into pieces weighing 500g, simmer them in boiling water for 5 minutes, take them out and put them in a stainless steel barrel, add 25kg of clean water and boil them with strong fire, skim off the floating foam, add the fried materials in step 1 and step 2, cook them with low fire for 4 hours, and then filter them. \x0d\\x0d\ Features: purple color, strong salty flavor. \x0d\\x0d\ Usage: Suitable for marinating all kinds of meat products and bean products. \x0d\\x0d\ Lanla-flavored white brine \x0d\\x0d\ Raw materials: preserved chicken, preserved meat and preserved duck 2000g, pig bone and chicken bone 2000g, onion, ginger 100g, star anise 15g, Amomum tsao-ko and cinnamon. \x0d\\x0d\ Production: 1, onion, ginger, star anise, tsaoko, cinnamon, pepper and dried pepper are cleaned and wrapped with gauze and 70% spices. 2. Wash dried chicken, bacon, dried duck, pig bone and chicken bone, simmer in boiling water for 5 minutes, skim off the floating foam, then wash, put in a stainless steel bucket, add 25 kilograms of clear water, cook for 5 hours with low fire, add seasoning package, chicken essence, monosodium glutamate, pepper and white sugar, and then filter. \x0d\\x0d\ Features: light yellow color and strong bacon flavor. \x0d\\x0d\ Usage: Suitable for curing various meat products. \ x0d \ x0d \ brine formula (III) \ x0d \ x0d \ x0d \ Orchid raw materials: 250g scallion oil, 200g sesame oil, water 15kg. Carrot and celery each150g, garlic100g, dried pepper10g, coriander 25g, green pepper, ginger, onion 50g. B 4000 grams of pig bone, old hen 1200 grams, and 400 grams of ham pigskin. C Illicium verum, Cortex Cinnamomi Japonici each 15g, Fragrant Leaves, Zanthoxylum bungeanum and Fennel each 10g, Pericarpium Citri Tangerinae, Fructus Tsaoko, Alpinia officinarum and Nutmeg each 20g, Fructus Amomi Rotundus and Fructus Piperis Longi each 10g, 3 Siraitia grosvenorii, 5g clove and citronella each, and Rhizoma Alpiniae. 200g of D 250 monosodium glutamate, 200g of Haitian soy sauce, salt, rock sugar, carved wine and fish sauce. \x0d\\x0d\ Preparation: put 1 and b into boiling water, simmer for 0/0 minute, take out and boil in 15 kg of clean water, then turn the fire down, continue to cook for 2 hours, and filter to get clear soup. 2. Wash the material A and wrap it with gauze for later use; Soak material C in clear water for 10 minute, wash it, take it out and wrap it in gauze for later use. 3. Put the wrapped raw materials A and C into the cooked clear soup and bring to a boil. Cook on low heat for 40 minutes until the soup overflows with spices, then add raw material D and add onion oil and sesame oil to taste. \ x0d \ x0d \ Features: bright red color, fresh, salty, slightly sweet and slightly spicy. \x0d\\x0d\ Application: During the use of brine, chicken feet, beef, pig feet, goose wings and rabbit legs should be marinated alternately to make the brine taste better. \x0d\\x0d\ Production key: C raw materials need to be soaked and cleaned to remove impurities. When adding raw material D, it needs to be seasoned carefully, and the taste should not be biased. It is not allowed to use too much citronella in raw material C \ x0d \ x0d \. Because spices have bitter taste after cooking, the amount of rock sugar can be increased or decreased appropriately. Among the large pieces of pickled beef and rabbit legs, beef and rabbit legs should be pickled with salt, monosodium glutamate and cooking wine in advance. \ x0d \ x0d \ flavor: spicy, salty and slightly sweet. \ x0d \ x0d \ Orchid raw materials: an old hen, pork belly, Jinhua ham each 1500g, elbow bone 2500g. B 250g of dried chili, 30g of Daphne odora, Radix Angelicae Dahuricae, ginger, Dalbergia odorifera, 70g of Illicium verum, 35g of Cinnamomum cassia, 50g of fresh ginger, geranium and licorice, 20g of dried tangerine peel, fennel and rapeseed, 65,438+00 of Amomum tsaoko, 5g of clove, 65,438+of black pepper and Flos Magnoliae. C 2 bottles of Lee Kum Kee bean paste, 2 bottles of Hunan spicy girl, 500g of Caishen oyster sauce, 0/00g of onion ginger/kloc, 50g of garlic, onion and onion respectively. D 70g of refined salt, Da Qiao monosodium glutamate 150g, Meiji chicken powder 200g, Lee Kum Kee soy sauce 500g, Meiji fresh soy sauce 550g, Shaoxing carved wine 600g, red yeast rice 30g, rock sugar 100g, and rose wine 50g. Salad oil 500 grams. \x0d\\x0d\ Production: 1 and A materials are washed and simmered in boiling water for 10 minute, then taken out and boiled in a big soup bucket filled with 30kg purified water, and simmered for 5 hours, and then filtered to leave juice. 2. Put the material B into a dry pan and stir-fry it with low fire for 10 minute (the fire should not be too big to avoid burning the spices), tie it tightly with gauze and put it into a bucket for 30 minutes. 3. Put salad oil in the pot, heat the oil to 50% and stir-fry the material C 10 minute, take it out and tie it tightly with gauze, put the material D in a barrel (red yeast rice needs to be tied tightly with gauze alone), soak it in rock sugar for 20-30 minutes when the oil is heated to 50%, then pour it into the barrel and simmer for 40 minutes. \ x0d \ x0d \ Features: brownish red color and mellow taste. \x0d\\x0d\ Usage: suitable for marinated ducks, squab, chicks, etc. \ x0d \ x0d \ Orchid raw materials: 50kg of clear water and 5000g of salad oil. A ginger 250g, dried garlic 500g, fresh galangal 250g, garlic cloves 250g, coriander 300g, coriander 150g, onion 150g, dried shrimps 1 kg, scallops 1 kg, and 2 ground fish, which are fragrant. B 2 old hens, 6 Jin of ham, 6 Jin of soup bones and 5 trotters. C 50g of citronella, 50g of pepper, 20g of Amomum tsaoko, 4 Siraitia grosvenorii, 25g of kaempferol, 50g of Amomum villosum, 0/00g of dried tangerine peel/kloc, 200g of star anise, 250g of cinnamon, 20g of fragrant leaves, 0/0g of clove/kloc and 0/5g of cinnamon/kloc. D 1.500g carved wine, sliced sugar, 500g chicken powder, 600g monosodium glutamate, 1.50g rose wine, 1.000g Guangdong rice wine, 250g Chinese liquor, 250g American fresh soy sauce and 750g soy sauce. \x0d\\x0d\ Production: 1。 Chop the material A, put it into 5000 grams of 30% hot salad oil, and simmer for 30 minutes to form perfume oil, and take the oil for later use; Stir-fry the material C in a dry pan with low fire for 10 minute, take it out, cool it thoroughly, wrap it with gauze, and make a seasoning bag. 2. Add 50 kilograms of water to material B in a stainless steel barrel, cook for 4 hours with low fire, add the spice package of material C, cook for 3 hours with low fire, then add the spice oil cooked by material D and material A, and stir evenly. \ x0d \ x0d \ Features: salty and slightly sweet. \ x0d \ x0d \ uses: it is suitable for marinating goose's feet, goose's wings, pig's trotters, tofu strips and eggs. \x0d\\x0d\ orchid seafood marinade \x0d\\x0d\ Raw materials: 5g of Amomum tsaoko, 5g of Zanthoxylum bungeanum, 5g of dried Zanthoxylum bungeanum, 3g of Angelica sinensis, 3g of licorice, 3g of fennel, 4g of cardamom, fragrant leaves 10g, 8g of star anise, cinnamon, carrots, refined salt and 2g of celery. Shrimp oil and rock sugar 10g, seafood soy sauce 75g, Thai fish sauce 25g, Hakka bittern juice 3g, vinaigrette bittern 15g, chicken juice 5g, Super Soup King 20g. \x0d\\x0d\ Production: 1。 Cleaning Tsaoko, Radix Angelicae Sinensis, Fructus Amomi Rotundus, Folium Cinnamomi, Fructus Zanthoxyli, Fructus Anisi Stellati, Radix Glycyrrhizae, Cortex Cinnamomi, and dried Capsici Fructus, drying, and wrapping with gauze to obtain seasoning package. 2. Celery segments, green peppers (sliced after removing pedicels and seeds), ginger (mashed), onions (mashed) and carrots are all kept. 3. Put 20kg of clear water into the soup pot, add Bao, salt, crystal sugar, Weidamei soy sauce, shrimp oil, seafood soy sauce, Thai fish sauce, Guangdong rice wine, Guanjia marinade, bittern, chicken juice, celery, parsley, green pepper, ginger, onion and carrot, boil with low fire, cover and cook for half an hour, and then cool and filter. \ x0d \ x0d \ Features: brownish red, salty, slightly sweet and slightly spicy. \x0d\\x0d\ Usage: It is suitable for pickling soft seafood and shellfish, such as fresh squid, shrimp, prawn, conch, sweet snail, melon seeds, clam, cream crab and so on. \ x0d \ x0d \ Note: 1. When cultivating seafood brine, the materials should be complete, otherwise it is difficult to form the unique flavor of brine. The proportion of spices can be slightly increased or decreased according to the taste of diners. Brine is marinated with seafood raw materials, and seafood is mainly light, so the proportion of seasonings must be unified before and after to avoid the phenomenon of being too thick or too light. 2. Seafood raw materials should not be marinated in brine for too long to avoid seafood aging. The method is to preliminarily treat the pickled raw materials, clean the internal organs and sediment, blanch them, then put them in a pot of brine, boil them, immediately leave the fire, let them cool, soak them for about 2 hours, and take them out. 3. This kind of brine is mainly light and delicious, and there is no need to add oil in the boiling process, but the dishes out of the pot should be mixed with appropriate amount of onion oil to increase the fragrance and luster of the finished product. 4. Because of the strong smell of seafood, this kind of brine should not be used repeatedly for a long time. After using it twice, it should be replaced with new brine. \x0d\\x0d\ Lan Chaozhou Brine \x0d\\x0d\ Soup: 3 old hens, 2 old ducks, pig's elbow 10 kg, boiled spine 10 kg, water 100 kg \x0d\ spice. Fennel 10g, Amomum tsao-ko 10g, Siraitia grosvenorii, Citronella 10g, Amomum villosum 10g, Angelica dahurica 10g, Cinnamomum cassia 10g, Amomum cardamom 10g. 2 bottles of Zanthoxylum bungeanum wine, osmanthus juice 1 bottle, rice wine 1 bottle, appropriate amount of rose wine, 50g of sliced sugar (or rock candy), appropriate amount of chicken powder, appropriate amount of monosodium glutamate, appropriate amount of soy sauce and appropriate amount of oyster sauce. \ x0d \ x0d \ cooking wine: coriander, shallot, onion, ginger, onion, celery \ x0d \ x0d \ production: 1, old duck gizzard, old hen, pork elbow and pork spine are boiled in a cold water pot, skimmed, fished out and put in a stainless steel barrel. 2. Wash the spices, wrap them in gauze, put them in the soup and cook for 3 hours on low heat. Add seasoning, Guangdong rice wine, rice wine, soy sauce, etc. Stir-fry coriander, onion, ginger, celery, banana and onion and pour them into a bucket. \x0d\\x0d\ Features: Strong fragrance. \ x0d \ x0d \ uses: it is suitable for marinating chicken wings, pork elbows, pork intestines and goose heads. \ x0d \ x0d \ flavor: salty, sweet and dry. \ x0d \ x0d \ Orchid raw materials: Illicium verum, Alpinia officinarum, Amomum tsaoko and Pericarpium Citri Tangerinae each 25g, Cinnamomum cassia, Codonopsis pilosula each 15g, Zanthoxylum bungeanum, Senecio scandens, Lycium barbarum, Amomum villosum and peeled longan each 20g, Glycyrrhiza uralensis 40g, Momordica grosvenorii 1, and 2 geckos. 1 bottle of b-pillar Hou sauce, 400g oyster sauce, 50g fish sauce, 250g distiller's grains, 20g curry sauce, 15g Pixian bean paste and soy sauce, 500g soy sauce, 50g monosodium glutamate, 20g chicken essence, 500g rock sugar, 300g peanut oil and 75g sesame oil. C Scallion beard 250g, ginger 150g (crushed), garlic powder and carrot 100g, celery 15g, green pepper 10g, onion 150g. D 3000 grams of old hen, old hemp duck and Jinhua ham 1500 grams, 2000 grams of leg bones and muscles, 750 grams of wild soft-shelled turtle, and 50 kilograms of clear water. \x0d\\x0d\ Production: 1 and d Wash the material and put it in slightly opened water 10 minute, then take it out, wash it and dry it, put it in 50kg of clean water, boil it, skim it, cook it on medium fire 10 hour, filter to leave soup, and put it in a halogen pot. 2. Wash the material A and put it in a boiling water pot for 5 minutes. Take it out and put it in a material bag, tie it tightly and put it in a halogen pot for 30 minutes. 3. When the peanut oil is boiled to 50% heat, all the C materials are put into the halogen pot. Add material b and simmer for 20 minutes. \x0d\\x0d\ Features: bright red color and strong fragrance. \ x0d \ x0d \ uses: it is suitable for braised pork tripe, tripe, beef, chicken and duck, bean products, etc. \x0d\\x0d\ grass kitchen brine \x0d\\x0d\ Taste: salty, mellow and full of five flavors. \ x0d \ x0d \ Ingredients: 50 kg of water, old hen, old duck, pork belly 1500 g, pig bone 2000 g, chicken claw bone 1000 g. B Redmi 100g, monosodium glutamate and cooking wine 200g, broken rock sugar 500g, Zigong well salt, ginger and chicken oil. C 50 grams of pepper and fennel, 30 grams of star anise, kaempferia kaempferia, cinnamon, dried ginger, Amomum tsaoko, fragrant fruit and fragrant leaves, 20 grams of clove, Cao Ling and fennel, 50 grams of Amomum villosum, Amomum cardamom and pepper. \x0d\\x0d\ Production: 1 and A materials are washed, boiled in boiling water with strong fire, skimmed off floating foam, fished out and put in a soup bucket filled with 50kg of water, boiled with strong fire 12h, and filtered to remove residues. 2. The broken rock sugar in the material B is boiled to a sugar color with low fire, the Redmi is wrapped with gauze, the ginger is cut into small pieces, the cervical salt is fried with low fire, and then the material B is put into a big soup bucket for coloring and seasoning. 3. Stir-fry material C with low fire, take it out of the pot, crush it with a pulverizer, put it in a cloth bag, tie it tightly, put it in a big soup bucket and simmer for 8 hours. \ x0d \ x0d \ Features: reddish color and outstanding aroma. \ x0d \ x0d \ orchid stew \ x0d \ x0d \ is a dish made by boiling or soaking raw materials in prepared marinade after preliminary processing and blanching, such as braised chicken, marinated duck, marinated pork belly, marinated bean curd and marinated eggs, which we usually eat. Although these braised dishes are different in color, including red, yellow and white, their sweet characteristics make consumers never tire of eating them. However, the high price of braised vegetables, especially braised poultry, often makes consumers scratch their heads. Therefore, some people go to the supermarket to buy marinade or prepare marinade to make marinade, but the marinated products are all black and red, and it is impossible to make the hotel's yellow and white marinade. The reason, experts say, is that the secret of blending red, yellow and white gravy is not well mastered. Therefore, this issue introduces the production method of red, yellow and white halogen. \ x0d \ x0d \ The preparation of orchid marinade is the first key to make a good marinade. The preparation quality of \ x0d \ x0d \ marinade will directly affect the color and taste quality of marinated vegetables. Generally speaking, gravy can be divided into three categories: red gravy, yellow gravy and white gravy. \ x0d \ x0d \ red gravy \ x0d \ x0d \ raw materials: 20g of star anise, 20g of cinnamon, 50g of dried tangerine peel, 8g of clove, 20g of kaempferia galanga, 20g of pepper, 20g of fennel 15g, 20g of fragrant leaves, 20g of galangal, 5g of Amomum tsao-ko and licorice. 250g of sliced sugar, 0/000g of yellow wine/kloc-0, 500g of high-quality soy sauce, 50g of sugar color, 200g of refined salt, 250g of hot peanut oil, 0/00g of monosodium glutamate12kg of bone soup/kloc-0. \x0d\\x0d\ Method: ① Chop tsaoko with a knife, knock cinnamon into small pieces with the back of a knife, cut licorice into coarse pieces, tie shallots, pat ginger loosely with a knife, and dry red pepper into sections. ② Put star anise, cinnamon, tangerine peel, clove, kaempferia kaempferia, pepper, fennel, fragrant leaves, Amomum tsaoko, galangal, licorice and dried red pepper into a seasoning bag and tie them tightly. ③ Put seasoning bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well. \ x0d \ x0d \ yellow gravy \ x0d \ x0d \ raw materials: gardenia 150g, geranium 100g, kaempferia kaempferia 50g, pepper 25g, galangal 50g, Amomum villosum 25g and fried garlic 150g. Yellow rice wine 1000g, cooked rapeseed oil 250g, oil curry 150g, monosodium glutamate 200g, refined salt 230g, bone soup 12kg. \x0d\\x0d\ Methods: ① Gardenia.