The specific method is as follows:

Ingredients: onion segments, ginger slices, pepper segments, bay leaves, cinnamon, Amomum tsaoko, Chinese angelica, cassia twig and star anise.

1. crush tsaoko with a knife, so as to release sweetness when stewing, as shown in the following figure.

2. In a small hot pot, pour a proper amount of oil and sugar, and stir-fry until half-melted, as shown in the following figure.

3. Turn to high heat, add the onion, ginger slices and pepper slices, and stir well, as shown in the following figure.

4. add a proper amount of water, mix well and cook until it boils, as shown in the figure below.

5. Add appropriate amount of sugar, soy sauce, pepper and rice wine, as shown in the figure below.

6. When the water boils, add cinnamon leaves, cinnamon bark, broken Amomum tsaoko, Chinese angelica root, cassia twig and star anise, and boil to obtain the marinade, as shown in the following figure.

7. The bittern is ready, as shown in the figure below.

Extended information:

The following points should be noted in the preservation of brine:

1. Skim off the oil slick and foam slick. The floating oil and foam in the marinade should be skimmed frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and disinfect for 1 times every morning and evening in summer and autumn, and boil and disinfect for 1 times every day or every other day in spring and winter. The boiled marinade should be put in a sterilized container.

3. The container must be made of pottery or white enamel. Never use metal utensils such as iron, tin, aluminum, copper, etc., otherwise, substances such as salt in the marinade will react with metals, which will make the marinade discolored and tasteless, and even deteriorate and cannot be used.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dustproof place, and a gauze cover should be added to prevent flies and insects from falling into the marinade.

5. addition of raw materials. Spice bags should generally be replaced only after 2 times. Other seasonings should be marinated once, that is, added once.