Formula: Tsaoko 1, pepper 5G, licorice 5G, cinnamon 5G, star anise 5G, fennel 5G, 2 onions, 2 peppers, 4 slices of ginger, 4 tablespoons of rice wine, soy sauce 1 cup, 4 cups of water and 4 tablespoons of rock sugar.

Modulation:

1. Put the medicinal materials into cotton bags and tie them tightly for later use.

2. Onions are flattened and cut into large sections, and peppers are flattened and chopped for later use.

3. Take a deep pot, add herbs and seasonings to boil, and get 1 serving of universal marinade.

Sichuan style luzhi

Formula: star anise 25g, cinnamon 15g, fennel 15-25g, licorice 10g, Anemarrhena asphodeloides 10g, fermented grains 3-5g, Chinese prickly ash 20g, Amomum villosum 10g, and Alpinia katsumadai 5g. Cooking wine 100g, crystal sugar 350-500g, monosodium glutamate 15g, refined salt 350-500g, fresh soup 5000g, refined oil 50g and 2 gauze bags.

Modulation:

1. Divided into star anise, cinnamon, fennel and licorice. Divide Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Zanthoxyli, Fructus Amomi, Fructus Amomi, Fructus Amomi Rotundus, Fructus Tsaoko and Flos Caryophylli into two parts, put them into loose gauze bags respectively, and tie the bag mouth tightly with string; Wash ginger and break it; Onions must be washed and rooted.

2. First, bake a large piece of rock sugar on the fire, then gently break it on the chopping board, then put it in a pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly to get a sugar color.

3. Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate, sugar color, and then add spice bag. After boiling, cook slowly with low fire until the fragrance overflows, which is fresh brine.