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. Add 80g star anise, 20g pepper, fennel 18g, fragrant fruit, cinnamon, fragrant leaves, red currant and angelica dahurica (don't put too much of each). When the flavor is strong, stir-fry the scallions and scallions. When the oil temperature rises to 50-60%, 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 from Jiang Mo), followed by ginger, onion and garlic. Stir-fry each one for a few seconds.
3. After taste, add more than half a spoonful of cooking wine, less soy sauce, a little vinegar, more than half a spoonful of carved wine, some soy sauce, add an appropriate amount of salt after mixing well, add a little monosodium glutamate for a while, then add the broth, and after the pot is boiled, skim off the floating foam and move it to a small fire to start seasoning.
4, add soy sauce for color matching, add salt, add a little monosodium glutamate, and a little sugar. Stir well and remove quickly.