White Brine (Bai Lu Shui)
A basic white master stock infused with cassia bark, sand ginger, star anise, and other spices, combined with Hua Diao wine and rose liqueur.
Ingredients
water
5 kg
cinnamon bark (wrapped in a spice bag)
50 g
sand ginger (wrapped in a spice bag)
50 g
dried tangerine peel (wrapped in a spice bag)
20 g
licorice root (wrapped in a spice bag)
50 g
bay leaves (wrapped in a spice bag)
50 g
star anise (wrapped in a spice bag)
30 g
Sichuan peppercorns (wrapped in a spice bag)
30 g
Shaoxing Hua Diao wine
400 g
rose liqueur (Mei Kuei Lu)
500 g
fine salt
200 g
MSG
100 g
Instructions
1
Prepare the spice bag
Pack the brine spices (cinnamon bark, sand ginger, dried tangerine peel, licorice root, bay leaves, star anise, and Sichuan peppercorns) into a spice bag.
2
Cook the brine
Place the spice bag into water that has already been brought to a rolling boil. Once the liquid returns to a boil and simmers for a few minutes, stir in the seasonings (fine salt and MSG) and the wines (Shaoxing Hua Diao wine and rose liqueur). The brine is now ready to use.
