Put a bowl of oil, three tablespoons of sugar, half a tablespoon of wine, two star anise, two tablespoons of cinnamon, and half a cup of water. Put all the ingredients together, boil, turn off the fire and let it cool. Adjust the salinity slightly according to your personal preference.

Soy sauce evolved from soy sauce. As early as 3,000 years ago, there was a record of making soy sauce in the Zhou Dynasty in China. The invention of soy sauce brewing by working people in ancient China was purely accidental. As a condiment used by the ancient emperors of China, the earliest soy sauce was marinated with fresh meat, which is similar to the manufacturing process of fish sauce today, because its excellent flavor gradually spread to the people.

In the early days, with the spread of Buddhist monks, it spread all over the world, such as Japan, South Korea and Southeast Asia. The manufacture of China soy sauce was a family art and secret in the early days, and its brewing was mostly controlled by a certain master, and its technology was often passed down from generation to generation or passed down by a group of masters, forming a certain brewing method.

Sweet soy sauce refers to the soy sauce made from soybeans with brown sugar, maltose, salt, spices and distiller's yeast. Soy sauce is both sweet and salty, salty and sweet, and fresh in flavor. It can be used for steaming, stewing, boiling and frying. Famous as Yunnan Tonghai sweet soy sauce.