Seasoning: 50g of rock sugar, chicken powder 10g, 8g of monosodium glutamate, 30g of fresh essence, 200g of old rock sugar, 200g of soy sauce and 500g of clear water.
Spices: 3 grams of Cinnamomum cassia, 3 grams of Amomum tsaoko, 3 grams of Alpinia officinarum 1 g, fragrant leaves 1 g, dried ginger 1 g, angelica dahurica 1 g, 2 grams of licorice, 3 grams of clove, 5 grams of white pepper, 3 grams of scarlet robe, 6 grams of fennel and Gardenia/kloc.
Exercise:
Shred onion, soak dried mushrooms in warm water for 20 minutes, soak mushrooms until soft, and tear old bacon into small pieces. Wash the spices and soak them in boiling water and white wine 10 minute. Mix all seasonings and stir well. Boil the oil, add 50 grams of salad oil, add 70% heat to the side dish, stir-fry with low heat to give a fragrance, and then add dried mushrooms, which is also used to increase the fragrance of the clay pot soy sauce! Add bacon, stir-fry until all the side dishes in the pot change color, then add the prepared spices, stir-fry the spices for about 1 min until the colors of the spices turn brown. Add the stirred seasoning and simmer. Cooking spices is not to increase the aroma, but to melt all the spices together. Simmer for 2 minutes, and turn off the heat when the pot bubbles slightly. The strainer filters out all the residues in soy sauce. Return the filtered sauce to the pot, thicken it until it is thick, and you can eat it without waiting for boiling. Attention:? The sauce with rock sugar and rock sugar soy sauce has high sugar content. The process of cooking must be cooked slowly with a small fire, which can easily turn into paste and be very bitter. Squeeze out the remaining sauce from the filtered residue with a spoon.