1, dried capsicum, prickly ash, star anise, cinnamon, fragrant leaves, ginkgo, fennel, ginger and scallion.

2, soy sauce, soy sauce, rock sugar

Steps:

Everything in 1 and 1 should be washed first, packed in gauze bags (ginger and green onions are not needed), and boiled first;

If you want to marinate something, after washing it, you should fly in the water and then cook it in the brine for the first time. It is best to marinate some gelatinous things, such as chicken feet and pig's trotters.

2. After marinating, take out the things, remove the dregs from the brine, boil it, put it into a sealed container, and then put it into the freezer after cooling, so that it can be used next time.

3. When preserving the brine, the ginger and green onions should be picked out, and the contents in the gauze bag can be preserved in the brine. It takes more time to cook these things, and the taste will come out completely.

Spices for brine: Radix Angelicae Dahuricae, Rhizoma Kaempferiae, Fructus Amomi, Flos Caryophylli, Radix Glycyrrhizae, Fructus Tsaoko, Fructus Amomi Rotundus, Fructus Foeniculi (Illicium verum), Fructus Foeniculi, Cortex Cinnamomi Japonici, and Fructus Zanthoxyli.