First prepare the ingredients, star anise (big spices) 3 pieces, cumin 1 teaspoon (5ml), pepper 1 teaspoon (5ml), licorice 3 slices, cinnamon

pcs, Chenpi 1 slice, 1 tablespoon (15ml) of soy sauce, 1 tablespoon (15ml) of dark soy sauce, salt appropriate amount, rock sugar appropriate amount , with the marinade making method:

1, will all the spices with gauze or disposable medicine bag

1, all the spices with gauze or disposable medicine bag, or material box packed up. 2, the pot into the water, put all the ingredients, boil.

3, turn the heat down and cook for about 40 minutes, leave it overnight for a better, stronger flavor.

4, fish out the spice residue can be used. The brine can be used repeatedly, the more aged the more fragrant, according to the situation continue to add flavor, long time after the filter into the refrigerator refrigerator or freezer can be saved.

When using brine to cook meat, there are the following matters needing attention.

1. Meat should be cut into larger pieces. Pork contains water-soluble fresh nitrogen-containing substances, the more pork stewed release, the stronger the flavor of the broth, the flavor of the meat will be relatively diluted, so the stewed meat cut to be appropriately large, to reduce the meat of fresh substances outside the escape, so that the meat flavor can be more than a small piece of meat fresh.

2, do not use the fire to cook. Because one is the meat encountered rapid high heat, muscle fiber hardening, the meat is not easy to cook; two is the meat in the aromatic substances will evaporate with the water when cooking, so that the flavor is reduced.

3, in the stew, add less water, in order to make the soup flavor mellow.