Filter the duck neck brine, add 1: 1 clear water, boil and add appropriate amount of salt, chicken essence and monosodium glutamate to form brine.

Yuba should be soaked in water at room temperature to taste good.

Just boil it in salt water.

Lotus root slices should be soaked in water immediately after slicing to prevent starch from oxidation and blackening. Usually it takes three or four minutes to cook, and 90% is enough, because after you take it out, he will continue to cook, and only in this way will his taste be crisp. Of course, if you like noodles, it's all brine. Slice the salt water when it is ready.

If kelp is knotted, clean it and boil it directly in salt water. Take it out right away. If cooked for too long, it will change color. And the sea knot must be made last, because it smells like fish.

Flavor formula:

30g of star anise, 20g of Amomum villosum, 30g of fennel, 30g of radix aucklandiae10g, 30g of cinnamon, 20g of liquorice, 20g of fragrant seeds, 20g of dried tangerine peel, 20g of cumin10g, 30g of meat buckle, 50g of white buckle, 30g of Elsholtzia, 30g of shells and fragrant incense.