30g of star anise, 30g of cinnamon, 6g of poria cocos100g, 6g of lilac, 0g of kaempferia kaempferia15g, 0g of pepper15g, 20g of fennel, 30g of fragrant leaves, 0g of bobby15g, 6g of tsaoko, 20g of selfheal, and 20g of fennel. Stir-fried sugar color 100g, Redmi 200g, edible salt 150g, edible oil 400g, chicken essence 150g, bone soup 120000g. Cut the tsaoko with a knife; Gui Ding knocked it into small pieces with a flower knife; Prunella vulgaris cut into thick slices; Onions are knotted; Slap the ginger slices loosely with a knife; Cut the pepper into sections.

The most important thing about lo-fi is the preparation of lo-fi sauce. I don't think a good lo-fi sauce needs complicated ingredient configuration, but the most important thing is the maintenance of the old soup. Many century-old lo-fi sauces can be used for decades, and the pot is opened once a day, which is not easy to go bad. Every time lo-fi sauce is marinated, a piece of material is added directly, so a good lo-fi sauce does have the meat flavor of old soup. Boil the soup stock of pork leg bone for another 30 minutes, and then add the medicine bag: star anise, pepper, white peony root, cinnamon, fragrant leaves, nutmeg, tsaoko, fennel and Redmi to make it fragrant.

Pot-stewed vegetables are hot and cold dishes with good color, meat and alcohol, and have the characteristics of universal materials, various types, simple production and easy preservation. This is made of gravy. Whether it is red gravy or white gravy, their blending is inseparable from aromatic condiments. Because of various techniques such as spice ratio, addition and subtraction, and Chinese medicine processing, the fragrance of marinade is unique. Hen, broken bonzi bones, put them in a hot pot together, and then put them in broken dried longan and add about 20 kilograms of cold water: after boiling with strong fire, skim off the white foam.

In order to make the lo-mei taste delicious, the most important thing is to remove the fishy smell, improve the taste, improve the freshness and color, and make the meat delicate. So the secret recipes are all made around this level. Anyone who has cooked bittern at home knows that the more bittern you pack, the more fragrant it is. In the case of making brine, it needs to be cooked slowly. Therefore, the first step to prepare the marinade package in advance is full sugar color. Only when the sugar color is fried will the color look good. Take marinade 1500ml, and fry it in sugar 100ml. 100ml of fried sugar is fried with 50 grams of old rock sugar, and the sugar water ratio is 1: 1, so the fried sugar is beautiful and not easy to be sweet.