1. Main raw materials: 4-5 kg of fat pork, 7-8 kg of pig bones (preferably pig bones) and about 4 kg of old hen, which are the raw materials for cooking 40 kg of brine. Ingredients: ginger, onion, white wine. It is recommended to use white wine when brewing with boiling water, which has good deodorization effect.
2. Take another small pot, put a proper amount of water in the pot, boil it, and add fat, pig bones and old hen. After soaking in fire, take it out and wash it with cold water for later use (put a proper amount of ginger, onion and white wine in the pot when soaking in water).
3. Put a proper amount of water into the brine, put the soaked fat, pig bones and old hen into a large pot, and then simmer for 6-8 hours with low fire, during which the foam is removed (in the process of boiling, the bubbles in the pot shall prevail), and add a proper amount of ginger, onion and white wine.
4. After the marinated soup is boiled, filter out the fat, pig bones, old hens, etc. Add 40 kg of filtered water, boil it again, put it in the processed Chinese medicinal materials and boil it for 1-2 hours, then soak the medicinal materials in the marinated soup to adjust the color and taste. The order of modulation is: first color, then salty, umami and fragrant.
5. Add about 5 kg of boiled sugar color, add about 1 kg of salt, use a salinity meter or taste test, add half a catty of chicken essence monosodium glutamate, and add about 3 kg of boiled onion oil.
6. Try bittern, add chicken feet and chicken legs to try bittern, see the color, taste the salinity and taste, which is not enough.
If you have any questions, please write and consult.