2. Formula 2: 5 grams of star anise, 2 grams of white pepper, 5 grams of prickly ash, 2 grams of fennel 10, 2 grams of cinnamon, 8 grams of Amomum tsaoko, and 0/clove/kloc-0, corresponding to 8 kilograms of fresh soup, which can marinate 8 kilograms of dishes.
3. Ingredients: 20 grams of ginger, onion 10 grams, 30 grams of rock sugar, and appropriate amount of cooking oil. Wash the above spices, and then set aside.
4. Cook fresh soup. If you marinate beef, cook some fresh soup with beef bones, such as braised pork, and cook some soup with pork bones, which will make the marinated dishes more fragrant.
5. Wrap the spice, ginger and onion in gauze, put them in the cooked fresh soup, add a proper amount of cooking oil, then cook for 20 minutes without covering the pot, and then cook for 60 minutes on low heat.
6. Finally, seasoning and color matching are carried out. The seasoning is generally salt and pepper, and the color matching can be modulated with red rice and sugar. It is not recommended to use soy sauce, which is difficult to preserve.
7. Add ingredients, such as beef, chicken, pork and other relatively large ingredients, which need to be marinated for more than 3-6 hours, blanched and then put in brine, which can make them taste quickly and have no fishy smell.
8. Marinated dishes should be soaked in brine for at least 3 hours before eating (fully marinated ingredients need to be put in when the brine is cold), and finally cut into plates and served with suitable sauce, which becomes a cold dish.