28 g of Amomum Tsaoko, 28 g of Illicium verum, 30 g of Alpinia officinarum, 30 g of Alpinia katsumadai, 25-35 g of Zanthoxylum bungeanum, 35-60 g of dried capsicum (red), 20 g of Senecio scandens, 0/0 g of fragrant fruit/kloc, 0/0 g of Rhizoma Kaempferiae/kloc and 0/0 g of dried tangerine peel/kloc.

Practice: Weigh all kinds of spices, cut the big ones into small pieces, knead them into balls, add water that can be used to cook spices, add all spices after the fire boils, wait for the water to boil for 5 minutes, then rinse with clear water to remove residues, and wrap them in gauze after washing. Remember not to wrap it too tightly. If the fragrance is too strong, pack two in one bag.

Soup

1, half an old chicken (about a catty), 2-3 chicken bones (about a catty), pig bones 1500g, lard 250g and soybean oil 250g.

make soup

Soup stock is the soup stock that must be boiled with brine first. The manufacturing steps are as follows:

1. Water crossing: thaw the weighed old chicken, bones and chicken rack, put them in boiling water for 3 minutes, take them out and wash them with clear water.

2. Add 30 kg of clean water to the pot, boil the ingredients with good water, lard and soybean oil, then cover the pot and cook for 4-5 hours. After the old chicken is rotten, remove all the bottom materials. Don't throw away the rotten bottom material. You can save them for next time, and then use the residue from the old soup, and the soup left is broth.

Onion and garlic buns

250g of green onion, 0/50g of ginger slices100g of garlic100g.

Practice: Weigh garlic and onion, cut into 2cm pieces and mash garlic. It is best to fry with a small amount of oil 1min, and then wrap it with gauze.

condiment

Salt 150g (to be a regular product, and to be added with side products), monosodium glutamate 100g, chicken powder 200g, oil consumption 150g, mushrooms 45g, and cooking wine 100g.

Fried sugar color

250 grams of rock sugar and 250 grams of water (rock sugar is best in dark chunks, and the chunks are best broken by yourself).

The practice is as follows

Step 1: Heat the wok first, then pour in a small amount of cooking oil and rotate it around the wok so that the oil covers the whole wok.

Step 2: When the oil temperature becomes hot, pour in rock sugar and break it quickly to prevent fire.

Step 3: After all the rock sugar is broken, turn to medium heat and continue to stir the rock sugar to make it completely liquid. If you don't master the heat well, you can also use a small fire when frying sugar, but it will be slower. When frying the sugar color, you must constantly stir the sugar color, otherwise it will stick to the pot and be very troublesome.

Step 4: When the sugar becomes liquid, turn down the fire and continue to stir-fry the sugar color. When the sugar color bubbles, turn off the fire and continue to stir-fry the sugar color with the remaining temperature until the sugar turns red. At this time, the sugar color is completely fried. Add water with the same color as sugar in the pot, and stir with a spoon to serve.

Make brine

Add spice bag, onion and garlic bag, stir-fried sugar color and seasoning to the cooked soup. After the fire is boiled, simmer 1- 1.5 hours, and the seasoning package will taste delicious. Remember to simmer, just boil. After cooking, take out all the bags and filter the residue in the brine with a strainer. Bulbs of onion and garlic can be discarded at most twice. The proportion and dosage of seasoning packets added in the later period are the same as before. When the bittern tastes weak, it should be flavored with spices. Don't cook the seasoning bag for too long, but the fragrance should not be too weak. Cooking time is mainly determined by the smell of the nose. After the above materials are put away, they should be boiled for 65,438+0-65,438+0.5 hours, all the bags should be taken out, the residue in the brine should be filtered out with a colander, and the brine should be left for 24 hours. Leave it for 24 hours, and the taste will be more fragrant and stronger.