The specific method is as follows:

Ingredients: green onion segments, ginger slices, pepper segments, bay leaves, cinnamon bark, grass fruits, green leaves, cinnamon twigs and star anise.

1. Use a knife to crush the grass fruit to release the sweetness when stewing, as shown in the picture below.

2. Heat a pan over low heat, pour an appropriate amount of oil and sugar, stir-fry until half melted, as shown in the picture below.

3. Turn to high heat, add green onion slices, ginger slices, and pepper segments, stir-fry evenly, as shown in the picture below.

4. Add appropriate amount of water, mix well and bring to a boil, as shown in the picture below.

5. Add appropriate amount of sugar, soy sauce, pepper and rice wine, as shown in the picture below.

6. After the water boils, add the cinnamon leaves, cinnamon bark, crushed grass fruits, green sprouts, cinnamon twigs, and star anise, and bring to a boil to form a marinade, as shown in the picture below.

7. The brine is ready, as shown in the picture below.

Extended information:

When preserving salt brine, the following points should be noted:

1. Skim off oil and scum. The oil and scum of the marinade should be skimmed off frequently, and the residue should be filtered frequently.

2. Heat and disinfect regularly. Boil and sterilize once a day in the morning and evening in summer and autumn. Boil and sterilize once a day or every other day in spring and winter. The boiled marinade should be placed in a sterilized container.

3. The container must be pottery or white enamel. Never use iron, tin, aluminum, copper and other metal vessels, otherwise the salt and other substances in the marinade will react chemically with the metal, causing the marinade to change color and taste, or even deteriorate and become unusable.

4. Pay attention to the storage location. The marinade should be placed in a cool, ventilated and dust-proof place with a gauze cover to prevent flies and other insects from falling into the marinade.

5. Addition of raw materials. Spice bags should generally be replaced after only two uses. Other seasonings should be added every time the raw materials are marinated.