Universal Brine Formula
1.
Boil water from a pot and blanch duck necks, duck racks, chicken feet, and chicken wings under cold water;
2.
Add green onion knots, ginger slices and cooking wine to remove the fishy, boil over high heat to remove the froth and cook for 8 minutes to boil all the blood. Fishy smell
3.
At this time, start boiling water in another pot, and boil a few more eggs and quail eggs;
4.
We are just going to deal with the chicken feet and duck racks during the cooking time. The nails of the chicken feet are cut off with scissors, and the duck racks are directly chopped into small pieces, and the others do not need to be processed;
5.
Then let's cut some green onion and ginger, shred the green onion, and slice the ginger;
6.
After cutting, the spices are ready, star anise, cinnamon, bay leaf, pepper, cumin, cloves, nutmeg, white korea, sana, white pepper, and then package them with spices;
7.
At this time, the eggs in the pot are also cooked. Take them out and add some cold water to cool the shells. Needless to say, when peeling the quail eggs, remember to be lighter. After peeling all the eggs, mark the eggs a few times. Easy to taste;
8.
Then heat up the pan and heat the oil, add 1 pinch of rock sugar to the oil, stir-fry slowly over low heat, add the green onion, ginger, and dried chili until fragrant;
9.
Then add a bowl of boiling water and boil until it boils, then add another bowl of boiling water, boil the pot until it boils again, and then pour it directly into a larger pot, and continue to heat the water again. This time, add enough water, and don’t add it halfway. Up
10.
The spice bag is also added, and some cooking wine, light soy sauce, dark soy sauce, and oyster sauce are added. Cover the lid and bring it to a boil. After the pot is boiled, add salt to taste;
11.
Then add all the ingredients, close the lid and simmer on medium heat for 1 and a half hours;
12.
There are also two lotus roots at home. After peeling, cut into thick slices, wash them with clean water, and then throw them in with brine;
13.
One and a half hours passed, let's take a look, um, it smells so good! They are all colored, the colors are very beautiful, especially the eggs and small quail eggs, the colors are very beautiful;
14.
Let's fish them all out first. This pot of brine is really omnipotent. The home-style version is super simple. The main thing is that the brine is delicious;
15.
Next, let’s chop the duck neck and look at the color to know that it is completely delicious, and it feels like the sweet and spicy taste that we made last time.
16.
Let’s put them on the plate separately. Although the chicken wings are very soft and rotten, the meat is still super tender.
17.
The marinated eggs in this way are also very fragrant, as delicious as tea eggs; and the quail eggs are also the same, and you can’t stop one bite at all.
18.
Lotus root is my favorite. It is fragrant, crispy and beautiful in color.
19.
This pot is actually very delicious, the salty fragrance is moderate and not greasy, it tastes very tasty, with a little bit of spicy
20.
Let's hurry up and learn for the New Year's Day home!
Tips:
1. The brine soup can be reused, filtered, boiled again, sealed with a sterilized glass bottle after a little cooling, and kept at room temperature before refrigerating;
2. For meat products, boil all the blood, and then take it out and wash it again. After washing off the surface foam, there will be no fishy smell.
