Illicium verum, Cinnamomum cassia, Zanthoxylum bungeanum, Gan Song, Foeniculum vulgare, Amomum villosum, Cinnamomum cassia, Amomum villosum, clove, Zingiber officinale, citronella, licorice, Amomum tsaoko, dried tangerine peel, pepper, Ziyun, Scorpion, earthworm, Momordica grosvenori, Amomum villosum, etc.

A Complete Collection of Sichuan-style Marinade

1. Divide star anise, cinnamon, fennel, licorice, Rhizoma Kaempferiae, fermented grains, pepper, Amomum villosum, Amomum Tsaoko, clove, etc. into two parts, and put them into loose gauze bags respectively and tie the bag mouth tightly with a string; Ginger is washed and broken; The onion must be washed and tied with roots.

2. First, roast the large rock candy on the fire, then gently break it on the cutting board, and then put it into the pot with refined oil. When it is deep red with low fire, add 5 grams of boiling water and stir well, and it will become a sugar color.

3. Put the pot on fire, add 5 grams of fresh soup, add ginger and onion, add refined salt, monosodium glutamate and sugar color, then add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is the fresh brine.