2. Heat the pan and add the bottom oil. When the oil is hot, stir-fry the fat. When the oil is almost exhausted, take it out with a colander. Stir-fry the star anise 8g, pepper 2g, fennel 18g, fragrant fruit, cinnamon, fragrant leaves, red nutmeg and angelica dahurica (don't put too much of each). When the flavor is strong, add the onion and ginger and garlic slices. When the oil temperature rises to 5-6%, the bean paste will turn red until the oil in it is fried. After the pot is full of red bubbles, add lean meat (the fire should be small). After the meat becomes discolored and shaped, add the fished fat and mix well. Go to Jiang Mo, add chopped green onion and minced garlic (the sum of them is 1/2 of that of Jiang Mo), followed by ginger, onion and garlic. Stir-fry each one for a few seconds.
3. After the taste, add most tablespoons of cooking wine, most tablespoons of light soy sauce, a little vinegar, most tablespoons of carved wine, and some soy sauce. After mixing well, add some salt. After a little monosodium glutamate is cooked for a while, add the broth. After the pot is boiled, skim off the floating foam and move it to low heat to start seasoning.
4. Add soy sauce for color matching, add appropriate amount of salt, add a little monosodium glutamate and a little sugar. Stir well and remove quickly.