Soy sauce, brown sugar, crystal sugar, clear water, chives (knotted), ginger slices, star anise, fennel, fragrant leaves, Rhizoma Kaempferiae, cinnamon, Amomum tsaoko, cardamom, pepper, dried tangerine peel and bowl size.

II. Methods/Steps

1, prepare the ingredients: soy sauce, brown sugar, crystal sugar, clear water, chives (knotted), ginger slices, star anise, fennel, fragrant leaves, rhizoma Dioscoreae Septemlobae, cinnamon, Amomum tsaoko, cardamom, pepper and dried tangerine peel.

2. Pour water into the pot.

3. Pour in soy sauce.

4. Pour in brown sugar and rock sugar

5, onion knots, ginger slices into the answer pot.

6. Finally, add all the spices.

7. After the fire is boiled, turn to a small fire and cook.

8. Turn off the fire until the soup is thicker (not too thick), which is 2/3 or 1/2 of the original soup.

9. The filtered material belongs to slag, which is put into a glass bottle after cooling, sealed, stored in the refrigerator, and ready for use.

10, production completed.

Extended data:

Soy sauce is classified according to fermentation mode.

1, low salt solid state process. Low-salt solid-state fermentation adopts a relatively low salt content, and a large proportion of bran, part of rice husk and a small amount of wheat flour are added to form a non-mobile solid-state fermented grains, which are fermented in a way of sealing the pool with crude salt, and can be matured after about 2 1 tianbao 100-temperature fermentation. The way to extract soy sauce is to move the pool to soak oil or soak oil in the original pool.

2, pouring process. Fermentation is carried out in a fermentation tank with a false bottom, and the sauce filtered out is below the false bottom. The sauce under the false bottom is pumped by a pump and poured on the surface of the fermented grains to achieve the purpose of uniform fermentation.

3. High-salt dilute process. A fermentation process with soybean meal and wheat as raw materials, through raw material treatment, high-pressure cooking of soybean meal, roasting of wheat, mixed koji-making fermentation and squeezing to get juice. Guangdong-style high-salt is fermented at room temperature and dried naturally, with average flavor and good color, but it is greatly influenced by fermentation equipment and weather.