1. Divide star anise, cinnamon bark, licorice, fennel, clove, rhizoma Dioscoreae Septemlobae, sweet potato, pepper, Amomum villosum, nutmeg and Amomum tsaoko into two parts, put them into gauze bags, tie the mouth tightly, mash ginger, and tie the green onion by roots.

2. Sugar color: break the rock sugar gently and stir-fry it with refined oil over low heat. When the color of rock sugar changes from white to reddish brown, add 500 grams of boiling water and stir.

3. Fresh brine: pour the fresh soup into the pot, put in the onion, ginger, salt, monosodium glutamate, sugar color and gauze bag, boil it and simmer it until fragrant.