1, spice formula: star anise 75g, cinnamon 1 00g, licorice100g, Amomum tsaoko 25g, clove 25g, Siraitia grosvenorii1piece, dried tangerine peel 25g, red Gu Mi150g and ginger/50g.

2. Seasoning: 3000g of water, 0/500g of light soy sauce/kloc-,0/000g of carved wine/kloc-,0/500g of rock sugar/kloc-and 0/50g of salt/kloc-.

3. Rinse the spices slightly with water and put them into the package. After washing the pigskin, blanch it for three minutes and wash it.

4. Take a deep pot, add clean water, pigskin, shredded ginger, scallion and peeled garlic into the water, add seasoning, add spice bag, and open fire to boil.

5. Turn to low heat and cook for 40 minutes until the spices taste and the seasonings dissolve and blend, which is the marinade.

6. When preserving the marinade, filter out the dregs, fully boil it and let it cool, and then put it in a clean container and store it in the refrigerator. If it doesn't move for a long time, it should be rehydrated regularly to ensure that the brine is intact.