2. Spice: Kaempferia galanga 3 g star anise 2 g clove 1 g nutmeg 5 g fennel 2 g fragrant leaves 1 g angelica dahurica 5 g grass
3. Fruit 5 g vanilla 6 g orange peel 3 g cinnamon 8 g. Boil pig tube bones (broken by hammer) in cold water until they are boiled, remove the blood foam, clean them with clean water, add water again < P >, add ginger (broken) and green onions (leaving the root full length), and boil them slowly with low fire, not with strong fire (clear soup with low fire and thick soup with strong fire).
(2) Sugar-colored frying method: frying with oil. First, treat the crystal sugar into fine powder, put a little oil in the pot, add the crystal sugar powder, and stir-fry with medium fire slowly < P >. When the sugar turns from white to Huang Shi, switch to low fire, and when the sugar oil turns yellow and bubbles up, continue to stir-fry from the fire (this time must be faster < P >, otherwise it will become bitter, so you can try it several times first), and then get angry and turn from yellow to dark brown. When the bubble changes from big to small, add a little cold water, and then stir-fry with low fire until the smell of paste is gone, that is, the sugar color (the sugar color is not sweet, not bitter, and the color is
golden)
(3) the spice is broken or the knife is changed (never make it thin, change it slightly, so as not to affect the effect), and wrap it in a spice bag and tie it. Boil it in boiling water for 5 minutes alone, take it out and put it in the brine soup, add salt and appropriate amount of sugar and pepper, and cook it with medium and small fire to make the aroma, so as to make the brine < P > embryonic red brine (white brine is the same as spices without pepper and sugar).