1. The marinade includes: star anise, cinnamon, galangal, kaempferol, fennel, licorice, coriander seeds, amomum villosum, red cardamom, fenugreek, grass cardamom, tangerine peel, white cardamom, and grass fruit. , cloves, fragrant sand, bay leaves, dried chili peppers, and Sichuan peppercorns. Total of 19 flavors, each weight is about 50 grams.

2. First fry the sugar color. After frying the sugar color brine, the color will be more beautiful. 10 pieces of rock sugar, add water to a hot pot and dissolve. I used yellow rock sugar.

3. Slowly watch the syrup bubble happily, adjust the heat to medium, and cook the syrup until it is brown, very viscous, and the sugar color is ready.

4. Add some water and bring to a boil, allowing the fried syrup to fully melt.

5. Preparation of other ingredients for brine. In addition to the marinade, there are also ginger, garlic, scallions, cooking wine, soy sauce, salt and mash juice. Do not peel the garlic, put it whole later, and pat the ginger into pieces.

6. Wash the marinade and filter it out for later use.

7. Add enough water to the pot, mix the syrup water just now, add the washed marinade, ginger, garlic, green onion, cooking wine, fermented glutinous rice juice, soy sauce, adjust salt according to taste, and bring to a boil , then simmer over medium heat for more than half an hour, and the brine is ready.