2. Spice: Rhizoma Kaempferiae 30g Illicium verum 20g clove 10g cardamom 50g fennel 20g fragrant leaves 100g angelica dahurica 50g grass.
3. 50 grams of fruit, 60 grams of vanilla, 30 grams of orange peel, 80 grams of cinnamon, 50 grams of tender groundsel, 30 grams of citronella, 40 grams of grass, 50 grams of dried.
4.50g pepper
5. Soup: 3500g of chicken skeleton, tubular bone 1 500g (1). Boil pig bones (crushed by hammer) in cold water until boiling, remove blood foam, wash them with clear water and add water.
Add ginger (minced) and shallots (keep the roots long), and after boiling, cook slowly with low fire, not with strong fire (with low fire)
Clear soup, boiled over high fire) proudly turned into brine soup for use.
(2) Sugar-colored frying method: frying with oil. First, treat the rock sugar into fine powder, put a little oil in the pot, add the rock sugar powder, and use it slowly over medium heat.
Stir-fry until the sugar changes from white to Huang Shi, and turn to low heat. When the sugar and oil show yellow bubbles, continue to stir fry from the fire (this time must be
Be quick, or it will get bitter. To master it well, you can try it several times first, then get angry and change from yellow to dark brown. Wandering cannon
When the bubbles become smaller, add a little cold water and stir-fry with low fire until the paste flavor is removed, which is the sugar color (sugar color requires neither sweetness nor bitterness, color)
Golden)
(3) If the spice is broken or the knife is changed (don't thin it, change it slightly, so as not to affect the effect), wrap it with spice and tie it. First, boil it in boiling water for 5 minutes, then take it out and put it into the brine soup. Add salt, appropriate amount of sugar and pepper, and simmer the brine.
Pre-embryo red halogen (white halogen is the same as the spice without sugar and pepper).