Wrap spices (ginger, cinnamon, fennel, tangerine peel, clove, tsaoko, kaempferia kaempferia, pepper and vanilla) with gauze.

Add 1 large bowl of soup stock (bone soup) and 2 large bowls of clear water, put them in a pot and cook on low heat for one hour. Pay attention to hydration and don't dry-burn.

Add sugar water (keep boiling for 5 minutes, stirring constantly)

Note: The sugar here is not sweet.

Add soy sauce and stir well (cease fire for 5 minutes)

Add white wine

boiling

Then cease fire

Add monosodium glutamate and stir.

Adjust the brine: adjust the amount and salinity of the soup with soup, water and salt to make the initial brine taste lighter.

Heating boiling