Preparation of brine: 1. Use fresh suet (there is no broth for the first time, so it is good to use suet), 2. rock sugar (crush the rock sugar, preferably into small particles), 3. Zhejiang Shaoxing old wine or Red wine

Ingredients: cloves, strawberry, nutmeg, white cardamom, cinnamon, licorice, paicao, angelica, pepper, bay leaves, cinnamon, anise, fragrant sand, cumin, orange peel , Amomum villosum

Method

Preparation work:

1. Wash the fresh suet, cut it into small pieces and put it in a pot for refining (you can put Some water (to prevent sticking to the pan), heat over low heat, and stir constantly when refining suet.

2. After the oil is refined, set it aside to cool. When it is still about 60% hot, add the smashed rock sugar, and stir continuously until the rock sugar is completely dissolved.

3. Carefully observe the changes in the pot. When you see green smoke coming out of the pot, stop the fire and cool down. Add the first wine (the amount of wine is about 3 taels, pour it in two times) and continue. Stir, and when green smoke comes out, add the second wine (if the pot is hot and the wine is poured, be careful not to get splashed on your body, you may stir when pouring the wine). Refining until green smoke comes out, add water and put it into the cooking pot. It is best to simmer it for 10 hours, until the foam in the soup is beaten out.

Preparation of ingredients:

1. Cloves, grass nuts, nutmeg, white komong, cinnamon, licorice, paicao, angelica, pepper, bay leaves, cinnamon, anise , fragrant sand, cumin, orange peel, amomum villosum (if you want a better taste, add spikenard, long pepper and cold ginger). When the ingredients are put into the pot, cook for about half an hour until the soup tastes like aniseed. Then Add ginger, scallions, salt and washed pig's trotters.

2. (Put more salt and the soup must be salty, otherwise the stewed vegetables will have no salt) Stew for about 45 minutes, remove from the stove, and simmer for 50 minutes