Today's article introduces Chaozhou brine, brine goose paw.
Ingredients: goose paw 500g, parsley 5g.
Seasoning: Gold medal Chaozhou brine 1000g.
Gold Medal Teochew Brine Detailed Recipe:
A, pork keel, old hen 7500g each, peeled pork belly 5000g, meat skin 1500g, Jinhua ham 2000g, ham bone 2500g, Kaiyang 750g, dried scallops 400g, water 75kg.
B, star anise 150g, cinnamon 100g, white cardamom 35g, cumin 40g, sand kernel 75g, licorice 100g, grass fruit, baizhi 30g each, peppercorns, fragrant leaves 50g each, sand ginger slices 70g each, cloves 28g, angelica 40g, tangerine peel 25g, lemongrass 75g, dried nan ginger 1500g, dried clams 1 pair.
C, 500g of coriander stalks, 200g of parsley, 1500g of onion, 750g of chives, 1000g of dried shallots, 1000g of garlic, 1500g of salad oil.
D, rock sugar 1200g, light soy sauce 1200g, Thai fish sauce 300g, monosodium glutamate 300g, Meiji fresh soy sauce 500g, Guangdong rice wine 500g, Shaoxing flower carving wine 120g, rose dew wine 350g, salt 750g, E, brine oil 1500g.
make:
One, keel, old hen, peeled pork belly, meat skin, Jinhua ham, ham bone into boiling water and blanch for 5 minutes, fished in and out of stainless steel buckets, add open yang, dried scallops, water on high heat after boiling for 2 hours, turn low heat in the pot for 5 hours, and then filter.
2, B ingredients into boiling water on low heat and cook for 10 minutes, fish out and wrap in gauze.
3, add salad oil into the pot, when it is 50% hot, fry the remaining C material on low heat for 5 minutes, fish out the raw materials and wrap them in gauze.
4, put the B material, C material into the stainless steel drum, simmer for 0.5 hours, change the low heat to cook for 1.5 hours after taking out the B material, C material, under the D material simmer for 20 minutes, turn off the heat and then put in the E material to adjust well.
In this way, the brine is ready, suitable for brine goose paws, goose heads, goose wings, goose necks, pig tongues, etc.