#trust之美#how to Make Home Brine
1.
Put the right amount of ginger slices and angelica slices in the cold water pot. I only have angelica heads, so I just throw them into the pot. Everyone puts only 3 slices of angelica slices. Then put the cleaned duck wings into the pot. Remember that the duck must be chopped into large pieces, and the ingredients are about the same size and cooked evenly.
2.
The ingredients are splashed with water until the color turns, drown in running water for beer, rinse off the blood and sundries, and then scoop up the dripping water for later use.
3.
Add a tablespoon of lard in a hot pan to boil, pour in sliced ginger and shallots and stir-fry for a nice flavor.
4.
Pour in all the sugar and continue to fry. Fry until the sugar is completely melted before turning into a light brown color. In this step, everyone should be careful about frying. Newbies would rather be close to the fire than fry over the fire, otherwise the brine will have a bitter taste.
5.
Then turn to low heat, pour all the spices into the fry, stir fry carefully, let the spices slowly roast out the aroma, if the fry is hot enough, the aroma has already diffused in the room by this time, remember that the heat is not enough, even if Even if you give you 30 kinds of spices, you can't make a good taste. This step is the key to fragrance.
6.
After sautéing the aroma, pour in the broth that can cover the amount of ingredients, boil for half an hour on high heat and turn to medium-to-low heat. The color of the soup is shown in the picture. Because I decided to shoot a video for the lesson plan temporarily, I didn’t prepare the broth and used water. After cooking, changing the broth, the soup will be thicker. After cooking, all the dregs are salvaged. The family usually doesn't make much. It is impossible to use a bag every day to put spices in the stewed soup like a restaurant, otherwise it will be the next time you continue to use it. My mouth is full of Chinese medicine.
7.
If there are too many spices, the finished product will have a mouthful of medicinal flavors. Therefore, we cannot increase the amount of medicinal materials to meet the pursuit of color. For health, we should not choose to add pigments. At this time, we need to ask for the old brine to help. The old brine is the brine that has been constantly replenishing the ingredients. If you don't have one at home, just pour a bottle of Lee Kum Kee brine and boil it together.
8.
Then bring the brine to a boil and try the taste. The saltiness is 2 times that of the usual cooking. If it is weak, add some salt according to the amount of soup, and then pour in the spare ingredients. The ingredients have just been cooked. It is of this light color. Remember to leave the lid on when the ingredients are in the pot. Let the duck wings simmer in the pot on high heat for 15 minutes, then pour in the shochu, turn off the lid and simmer for 30 minutes.
9.
Remember to pour 100g high shochu before putting the lid on the stewed duck wings. The stewed duck wings will be very dark in color. Then pick them up and place them in a basin. Put a teaspoon of sesame oil and mix well to complete the production process.
Tips:
Don't be impatient when frying, just follow the steps in the same order, don't fry, or it will become bitter and the whole pot of brine will not be used.
