Spicy hot brine flavor

Spicy hot marinade tastes spicy, suitable for brine vegetables, dried beans, mushrooms, etc., hot duck blood needs to be soaked for a long time to taste. The marinade is accompanied by Sichuan peppercorn spices, and the peppercorns are the most fragrant and spicy in Sichuan Dahongpao. The marinade is mild in the mouth, the spicy taste is layered and the aftertaste is endless.

Marinade: 1. 2 star anise, 1/2 bowl of dried chili peppers, 2 tbsp peppercorns, 5 slices of licorice.

2. 1/2 cup soy sauce, 3 tbsp spicy bean paste, 8 cups broth, 1 tbsp Lee Kum Kee marinade sauce

Directions: 1. Put oil, star anise, dried chili peppers, peppercorns, stir until fragrant, take out and put them in a soup bag and tie tightly.

2. Put the spicy bean paste in the oil pot, stir-fry the red oil on low heat, add the marinade 1. Marinade 2, and the other brines are boiled to be a spicy hot marinade.

Marinade can be made into mushrooms, soy products, vegetables. When brine vegetables, you need to fish out the green vegetables in water, drain the water before putting them into the brine, and marinate for 2 to 4 minutes until cooked. If the mushrooms are marinated, they can be marinated for 1 to 2 minutes and then mixed with spices and eaten while hot.

The specific amount of spoons and the amount of measuring cups can be referred to the universal marinade published in the previous issue.

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