Seasoning: star anise 15g, Anemarrhena asphodeloides 10g, Cinnamomum cassia 10g, fennel 8g, Amomum tsaoko 10g, clove 5g, dried tangerine peel 10g, licorice 10g, gecko.

Soup: old hen 1 hen, bonzi bone (or sparerib) 1.500g, longan (with shell) 1.50g, pig fat 250g and garlic sprout 300g.

Seasoning: salt 75g, cooking wine 50g, fish sauce 10g, sugar 50g, monosodium glutamate 15g, red soy sauce 30g, light soy sauce 500g and light soy sauce 250g.

Method for making Chaoshan pot-stewed formula

1. After the old hen is slaughtered, clean it (the chicken offal is used for other purposes), break the bones (if there are ribs, cut them into large pieces), then put them into the soup pot, add longan (broken) and add about 5 kg of water. After the fire boils, skim the floating foam, then cook a pot of original soup with low fire, and take out the old hen, stick bone and longan in the pot.

2. Pour the original soup into the pot, and then wrap it in star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, clove, dried tangerine peel, licorice, gecko, etc. Form a seasoning bag with gauze, put it in a pot, and then add Nanjiang, Siraitia grosvenorii (mashed), citronella, garlic, dried onion and coriander, and mix in.

3. Clean the raw materials that need to be pickled, and after preliminary treatment, put them into the halogen pot. In addition, the pork fat is cut into pieces, and the garlic shoots (or garlic sprouts) are cut into sections, which are put into a frying pan and stir-fried, poured into a halogen pot, and then ignited in the halogen pot until the raw materials in the pot are pickled.

Chaozhou professional brine formula

Materials: star anise 15g, Anemarrhena asphodeloides 10g, cinnamon 10g, fennel 8g, clove 5g, dried tangerine peel 10g, licorice 10g, gecko 1g, Nanjiang 650.

Soup: old hen 1 hen, bonzi bone or ribs1.500g, longan with shell1.50g, pig fat 250g, garlic moss or garlic sprout 300g.

Seasoning: salt 75g, cooking wine 50g, fish sauce 10g, sugar 50g, monosodium glutamate 15g, red soy sauce 30g, light soy sauce 300-500g and light soy sauce 250g.