Pickled water is a kind of seasoning commonly used in Cantonese cuisine in China. Generally speaking, pickled water is made by boiling several spices. Pickled water can be used in a variety of dishes, such as meats, eggs, and soy products, etc. The dishes made after adding pickled water have a unique flavor. Many times, pickled water is used multiple times because people believe that the longer the pickled water is boiled, the more delicious the taste will be. Therefore, during the use of pickled water, people pay attention to the changes in the color, aroma, and saltiness of the pickled water. If one of them is insufficient, it is supplemented in time. Now let’s talk about several recipes of authentic pickled water.

Ingredients: 5 kilograms of water, 50 grams of cassia bark, 50 grams of sand ginger, 20 grams of tangerine peel, 50 grams of licorice root, 50 grams of bay leaf, 30 grams of star anise (large star anise), 30 grams of Sichuan peppercorn, 400 grams of Shaoxing huadiao wine, 500 grams of rose露 wine, 200 grams of fine salt, 100 grams of monosodium glutamate.

Method: The two recipes are basically the same in method; first, wrap the preserved meat herbs in a soup bag; then add them to the boiling water, wait for a few minutes until it boils again; then add the seasonings and alcoholic beverages and it can be used.

Ingredients: 3 kilograms of water, 3 kilograms of light soy sauce, 200 grams of Shaoxing huadiao wine, 300 grams of rock sugar, 100 grams of ginger block, 200 grams of scallion strips, 200 grams of vegetable oil, 50 grams of star anise (large star anise), 100 grams of cassia bark, 100 grams of licorice root, 30 grams of cardamom (cardamom), 30 grams of clove, 30 grams of sand ginger, 30 grams of tangerine peel, 1 luohan fruit, 100 grams of red glutinous rice.

Method: The two recipes are basically the same in method; heat oil in a wok, fry the ginger block and scallion strips until fragrant; then pour the boiling liquid mixed with water, light soy sauce, Shaoxing huadiao wine, and rock sugar over low heat; the preserved meat herbs must be wrapped in a soup bag, and the red glutinous rice wrapped in another soup bag, and placed in the same way as the ginger and scallion; when making the broth for the first time, it should be slowly cooked for about 30 minutes before use, so that the aroma of the preserved meat herbs and soy sauce is fully released.

Ingredients: 3 kilograms of light soy sauce, 2 kilograms of rock sugar, 300 grams of dark soy sauce, 200 grams of Shaoxing huadiao wine, 20 grams of licorice root, 20 grams of cassia bark, 20 grams of star anise (large star anise), 5 grams of clove, 10 grams of Sichuan peppercorn, 10 grams of fennel seed, 20 grams of bay leaf, 10 grams of cardamom (cardamom), 15 grams of licorice root, 15 grams of tangerine peel, 1 luohan fruit, 50 grams of red glutinous rice, 100 grams of ginger block, 150 grams of scallion strips, 200 grams of vegetable oil.

Method: First, mix light soy sauce, rock sugar, and Shaoxing huadiao wine, then bring to a boil over low heat; then add the preserved meat herbs wrapped in a soup bag, and the red glutinous rice wrapped in another soup bag separately; at the same time, add the fried and fragrant ginger and scallion; then simmer for about 2 hours; finally, observe the color of the broth, adjust the color with dark soy sauce and it can be used.

Ingredients: 15 grams of star anise, 10 grams of Sichuan peppercorn, 10 grams of cassia bark, 8 grams of fennel seed, 5 grams of clove, 10 grams of tangerine peel, 10 grams of licorice root, 1 gecko, 150 grams of nam jiang, 2 luohan fruits, 30 grams of lemongrass, 30 grams of garlic, 15 grams of dried scallion, 30 grams of coriander root.

Ingredients: 1 old hen, 1500 grams of shank or rib, 150 grams of lychee with shell, 250 grams of pork fat, 300 grams of garlic sprouts or garlic scallion. Seasonings: 75 grams of fine salt, 50 grams of cooking wine, 10 grams of fish sauce, 50 grams of sugar, 15 grams of monosodium glutamate, 30 grams of red soy sauce, 300-500 grams of light soy sauce, 250 grams of dark soy sauce.