The first simple method is a pickling method with fragrant bittern and refined salt as the main condiments. The fragrant bittern method is to pour fresh or broth into a pot, add salt, scallion, ginger pieces and smash them, then boil the soup, cool it off from the fire, pour it into the distiller's grains and stir it evenly, then filter out the bittern with linen, and then add yellow wine and monosodium glutamate to mix it evenly to get the fragrant bittern.

The second is to add distiller's grains to the brine or old marinade with filtered residue and stir it evenly, then add yellow wine to the marinade filtered by linen, and then season it with monosodium glutamate to make it fragrant and bad.

In the third method, 200g of yellow distiller's grains, 500g of Shaoxing wine, 0g of white sugar10g, 20g of sweet osmanthus and 5g of salt are put into a container together, stirred evenly, covered, soaked for 36 hours, and hung in a clean cloth bag, and the filtered marinade is fragrant distiller's grains (fragrant distiller's grains are turbid at first, so it is poured back into the cloth bag, and then the filtered marinade is hung. Put it in a bottle, cover it tightly and keep it in a cool place.

The fourth one doesn't need to be very troublesome. There are many bad flavors for you to choose from in the supermarket outside, and many tastes are very authentic.

The four methods are commonly used and simple, and can be selected according to personal convenience. If conditions and time are sufficient, I suggest you try them all and choose your favorite taste.