1. Raw materials: 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, grass 5 fruits, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 grams of MSG and 12 kilograms of bone broth.

2. Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives into knots, pat the ginger loose with a knife, and cut the dried red pepper into sections.

3. Put star anise, cinnamon, tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly.

4. Put the spice bag, onion knots, ginger cubes, sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix thoroughly.