Seasoning: 2 shallots, 3 slices of ginger, star anise 1 piece, 2g of rhizoma anemarrhenae, 2 slices of fragrant leaves, 2g of pepper, 2g of cinnamon, 3g of tsaoko 1 piece, 3g of fennel, 3g of cardamom, and 0g of dried tangerine peel 1 piece.
Practice steps:
1, pour water into the pot.
2. Pour in soy sauce
3. Pour in brown sugar and rock sugar.
4. Put the onion and ginger slices into the pot.
5. Finally, add all the spices.
6. After the fire boils, turn to a small fire and cook.
7. Turn off the heat until the soup is thicker (not too thick), which is 2/3 or 1/2 of the original soup.
8. Filter out the residue, cool it, put it in a glass bottle, seal it, put it in the refrigerator, and take it with you.