Materials: Illicium verum 30g, Kaempferia Kaempferiae 6g, Cinnamomum cassia 25g, Amomum tsaoko 5g, Fennel 15g, Cardamom 10g, Clove 1g, Vanilla 10g, Cao Ling 5g, Siraitia grosvenorii 4g, Fragrant Fruit 4g, Glycyrrhiza 3g, Fragrant Leaves 3g, Fragrant Leaves 3g.

Tools: pot, gauze.

1, put cloves, cinnamon, etc. Dry-fry in a pot.

2. After other spices are seeded, soak them in warm water, then drain them, and then fry them in a pot to dry the surface moisture.

3. Put all spices into gauze bags, add dried chili 10g, red chili 20g, prickly ash granules 10g, and dried shiitake mushrooms 5g, all of which are put into one spice and wrapped tightly.

4, a little hot water under the net pot, add broken rock sugar and simmer until the rock sugar melts, the water is dry, and slowly start to foam and change color. After about a few minutes, the color becomes cherry red, add water and boil it into sugar color.

5. Pour the boiled fresh soup filter residue into a bucket, add refined salt, add sugar color, add white wine 1 2, add seasoning bag, 20 ml of mash juice, cooking wine 3/2, ginger 1 slice, bring to a boil with strong fire, cover with low fire, and cook for 20 minutes to form red halogen.