Recipe: coriander seeds 3 grams, 2 grams of dried ginger, 2 grams of allspice, 1 gram of galangal, 2 grams of yellow ginger, 0.5 grams of thyme, 1 gram of pulverized beans, 1 gram of cumin, 0.5 grams of star anise, 2 sections of scallions, 30 grams of onion powder, 500 grams of broth.

Seasonings: 5g of pork chop sauce, 5g of oyster sauce, 2g of red currant powder, 7g of salt, 5g of sugar, 2g of bone flavoring, 6g of chicken powder, 100g of dried scallop and pork chop stock, 20g of fish sauce, 5ml of dark soy sauce, 5g of seafood sauce.

Practice: Cook the spices in stock for 1 hour to get the spice water, then mix with all the seasonings to get the braised sauce.

Braised sauce sauce two

Recipe: cinnamon 1 gram, 3 grams of Angelica dahurica, 2 grams of cumin, 2 grams of star anise, 1 gram of allspice, 0.5 grams of cloves, 2 grams of angelica, 2.5 grams of fruits of the grass, 1.5 grams of nutmeg, 300 grams of broth (pig bones and chicken racks boiled together).

Seasoning: 20g of bean paste, 2.5g of chicken essence, 3g each of green onion, ginger and dried chili, 2.5g of garlic, 1g of bone flavoring, 3g of sugar, 5ml of dark soy sauce, salt to taste.

Practice:

1. Wash the spices first, and then cook them in high soup with low heat for about 1 hour to get the spice water.

2. Put oil in the pot, burn the oil temperature 6 layers hot, put onion, ginger, garlic stir fry, then put bean paste, dry chili pepper stir fry.

3. Then add the boiled spice juice water and all the remaining seasonings, cook on low heat for 5 minutes to get the braised sauce.