According to the improved version of the secret recipe of the old lady Taiwan.
1, 1 plus lard can be loaded after the saute (oily to small fire, about 3 minutes); 2, clear water to open into 1, 2, turn to low heat for 30 minutes, add 3 to the fire The marinade is rolled and then simmered for 30 minutes.
Dip the marinade: 1 cup of marinade, 1 teaspoon of sesame oil, 1 teaspoon of garlic juice, 1⁄2 teaspoon of sugar, 1 tablespoon of sweet chili sauce, 1 tbsp of corn flour or too white powder.
☞heated and tasted (wet brine) 500g of water, 2 pieces of onion, 3~4 pieces of ginger, 3~4 pieces of garlic, 2~3 pieces of octagonal, 1⁄2 teaspoon of pepper, 1⁄2 teaspoon of spiced powder, 1 tablespoon of rice wine, raw Take 1 cup, 20g of rock sugar, 4 tablespoons of butter or lard. Oily and simmered with chives, ginger, garlic and octagonal. Put all the other materials into the water and cook for 30 minutes.
1, water is not proportional to time, proportional to the seasoning, the less the water, the more fragrant the taste; 2, with stainless steel pot (aluminum pot will play an oxidation); 3, boil once in the morning and evening, the lid is slightly open; 4 Onion is changed daily, and ginger is changed every day. If you want a spicy pepper, you can change it every day. 5. After all the halogen tastes, apply the sesame oil (save color); 6. If you need color, add a few drops of No. 5 pigment; , marinated oil, frozen spare, can be cooked or marinated, or add marinated kelp; 8, kelp alone halogen, sea with strange taste will absorb the taste, halogen two or three times to change the marinade; 9, half of the marinade disappeared, then add The other half of the water, all the old materials are removed, plus a third of the new material; 10, avoid raw water, oil instillation.