2. Put 30 grams of sugar and 30 grams of salt on the plate, and don't mix them together. After putting the sugar and salt, we take out another plate, put the fragrant leaves, star anise and lobster sauce in it, and then start cooking. Put the pot on the stove and make sure there is no water in it. If there is water, it should be evaporated first.
3. Pour the prepared 30 grams of salt into the pot and stir-fry over high fire until it is slightly yellow. The edible salt is fried. Let's turn off the fire and pour the sugar into the pot. Use the remaining temperature in the pot to fry the sugar until it melts. After the sugar melts, let's turn on a small fire and continue to stir fry. Be sure to pay attention to the heat here, or you will fry the sugar and it will not taste good.
4. Stir fry until the sugar and salt turn brown. At this time, pour all the 3000 ml boiled water we have prepared into the pot, then stir it with a shovel, and stir the salt and sugar solution and boiled water until they are completely integrated.
5. Stir all and cook for one minute with high fire. After one minute, add all the fragrant leaves, star anise and lobster sauce that we have prepared into the pot, then stir them thoroughly and evenly, and continue to cook after stirring. In order to neutralize the salty taste in the water, we need to add all the remaining 20 grams of white sugar into the pot, and then stir it evenly to let the white sugar melt.
6. After adding sugar, let's cover and cook for 5 minutes on low heat. Put 50 grams of flour into a bowl, pour 500 ml of water and mix well. After 5 minutes, we pour all the noodle water into the pot, push it with a shovel, and the soy sauce made with the above water tastes more mellow, and then cook it with high fire for about 10 minutes. /kloc-take out the aniseed after 0/0 minutes, then turn off the fire and let it cool completely, and then pour it into a water-free and oil-free jar for preservation.