Star anise, cinnamon bark, fragrant leaves, fennel, licorice, pepper, tsaoko, clove, Amomum villosum, Amomum villosum, ginger, scallion, Shaoxing wine, refined salt, vegetable oil, soft sugar and clear water.

manufacturing process

1, chop the pig bone into small pieces and clean it.

2. Pour cold water into the pot, boil it with high fire, and continue to boil for 5 minutes.

3. Clean it with hot water after picking it up.

4. Put the bone into the pot and boil it with high fire, then turn to low heat and simmer for one and a half hours.

5. Remove the bones, skim off the oil slick, and keep fresh soup for later use.

6, hot pot cold oil, add the right amount of sugar, stir-fry slowly with a small fire, until the small foam in the syrup turns into a big foam, and the color is dark red.

7. Pour in boiling water and stir well. Set aside.

8. Put star anise and other materials into gauze bags and tie the bag mouth tightly.

9. Take a proper amount of fresh soup, add onion ginger, salt, a little monosodium glutamate and sugar color, add spice bag, add Shaoxing wine, bring to a boil, turn to low heat and slowly boil for half an hour, and when the fragrance overflows, it becomes fresh brine.

Classification of brine

According to the occurrence conditions of underground brine.

1, pore brine

2. Intergranular brine

3. Cracked brine

Classification according to the hydraulic properties of brine

1, submerged brine

2. Confined brine

According to the hydrochemical properties of brine.

1, chloride brine

2. Sulfate brine

3. Carbonate brine