a bottle of red wine

about 1 cloves, 8 cardamom, 2 star anise, 1 cinnamon, 2g

an orange

a small white bag is suitable for filling spices, stewing or making brine. If you want to buy it, just search for "marinade bag" on a treasure. When choosing wine, my own experience is that because the acidity of red wine will be more obvious after heating, it is recommended not to choose wine with too high acidity.

pour the red wine into the pot, put the spices in the bag and put them into the pot, add the sugar and keep it on medium heat. This paper introduces a method to release the essential oil from orange peel without a paring knife: peel a few orange peels, hold them on the wine like a twine and twist them, and the essential oil from orange peel will fall into the wine. After this step, slice the orange, squeeze the orange juice into the red wine, and then put the whole orange into the pot to cook together.

key one: immediately after the red wine is slightly boiled, turn to low heat and cook for another five minutes. The purpose of turning to low heat is not to let the alcohol volatilize excessively. Different kinds of red wine have different acidity after cooking. Before cooking, it is suggested that you must try it yourself. If you feel that the sweetness is not enough, you can add a little sugar.

Because there are pulp crumbs of orange juice in red wine, I will filter them through the strainer. Friends who like pulp or late lazy cancer can also skip this step.

key 2-make hot red wine more fragrant. Select a dried cinnamon stick, gently roast one end of cinnamon with fire until it has a strong cinnamon fragrance, and then put it into a cup. After heating, the fragrance of cinnamon will gradually blend into hot red wine, which is much more mellow than drinking it directly after cooking.

put the hot red wine into a cup with cinnamon, and you can drink it. Boiled hot red wine is suitable for drinking alone or for dinner.