Preparation materials: 5 pieces of fragrant leaves, 5 pieces of cinnamon, 5 pieces of star anise, 5 pieces of Amomum tsaoko, 5 pieces of Alpinia officinarum, appropriate amount of cloves, appropriate amount of pepper, 1 onion, 1 green onion, a handful of coriander, a bottle of rice wine, a bottle of fresh flavor and a small bowl of rock sugar.

1, wash 5 pieces of fragrant leaves, 5 pieces of cinnamon, 5 pieces of star anise, 5 pieces of Amomum tsaoko and 5 pieces of Alpinia officinarum, put them into a sand bag, cook in clear water for 5 minutes, then turn to low heat for half an hour.

2. Put a proper amount of oil in a clean wok and add garlic to fry until golden.

3. Then add an onion and continue to fry with the brown garlic.

4. Then add the green onions and fry them with the brown garlic and onions.

5. Stir-fry until all are yellow and fragrant, and then add the parsley section.

6. Stir-fry until the aroma is fragrant, and pour in a bottle of rice wine.

7. After adding the rice wine, add a bottle of umami soy sauce.

8, add rock sugar to boil, if you feel that the color is not enough, you can add the right amount of soy sauce to adjust.

9. Filter the fried juice and pour it into the water of the cooking bag to boil the brine.