Preparation materials: 5 pieces of fragrant leaves, 5 pieces of cinnamon, 5 pieces of star anise, 5 pieces of tsaoko, 5 pieces of galangal, appropriate amount of clove, appropriate amount of pepper, onion 1 root, green onion 1 root, a handful of coriander, a bottle of rice wine, a bottle of fresh essence and a small bowl of crystal sugar.

1. Wash 5 pieces of fragrant leaves, 5 pieces of cinnamon, 5 pieces of star anise, 5 pieces of Amomum tsao-ko and 5 pieces of Alpinia officinarum, put them in sandbags, cook with clear water for 5 minutes, and then turn to low heat for half an hour.

2. Put a proper amount of oil in a clean wok, add garlic and fry until golden brown.

3. Then add an onion and continue to fry with brown garlic.

4. Then add the green onion and stir-fry with the brown garlic and onion.

5. Stir-fry until it is all yellow, and then add the parsley section.

6. Stir-fry until the aroma overflows and pour in a bottle of rice wine.

7. After adding rice wine, add a bottle of umami soy sauce.

8, add rock sugar to boil, if you feel that the color is not enough, you can add the right amount of soy sauce to adjust.

9. Filter the decoction, pour it into the water in the cooking bag, and boil the brine.