Pour 30-50g cooking wine into the brine, add 60g ginger and garlic respectively, put 5- 10 kg processed food into the brine, marinate, then turn off the fire and soak for 30-90min, and take out.

Pour a small amount of oil pan (about 10-20g) into the pan, turn on a small fire, then pour in 200g of rock sugar, stir-fry constantly, and when the rock sugar is completely melted and white bubbles appear and the bubbles are less and less, quickly pour in 200g of boiling water, and then boil, and the sugar color is finished.