(1) Preparation of raw materials: 2 grams of star anise, 2 grams of cinnamon, 5 grams of dried tangerine peel, 8 grams of clove, 2 grams of kaempferia kaempferia, 2 grams of pepper, 15 grams of fennel, 2 grams of fragrant leaves, 2 grams of galangal, 5 tsaoko, 15 grams of licorice, 1 grams of dried red pepper and chives.

(2) Chop the Amomum tsao-ko with a knife, knock the cinnamon into small pieces with the back of the knife, cut the licorice into thick pieces, tie the chives, pat the ginger loose with a knife, and cut the red pepper into sections.

(3) Illicium verum, Cinnamomum cassia, Pericarpium Citri Tangerinae, Flos Caryophylli, Rhizoma Kaempferiae, Fructus Zanthoxyli, Fructus Foeniculi, Folium Cinnamomi Japonici, Fructus Tsaoko, Rhizoma Alpiniae Officinalis, Glycyrrhrizae Radix and dried red pepper are put into a spice bag, and the mouth of the bag is fastened.

(4) Put the spice bag, onion, ginger, sliced sugar, yellow wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone soup into a pot and mix well.

2. Method of making pot-stewed vegetables:

(1) Put chicken wings and wing roots in a pot with cold water, bring them to a boil, and take them out.

(2) Boiled water should not be used if it is thick and bloody, and it can be used to make marinade if it is clear.

(3) Mix with marinade. Add half a bottle of bittern juice, soy sauce, salt and sugar into the water where chicken wings are cooked, then add ginger slices, onion slices and aniseed, then put pepper, nutmeg and fragrant leaf packets into a piece of gauze, tie them tightly and put them into the pot, bring them to a boil, and turn off the heat when they are fragrant.

(4) First, put in the chicken wings and the wing roots, and cook for half an hour on low heat.

(5) Add the dried bean curd and lotus root again, or simmer.

(6) Cook on low heat for 3-4 minutes, and then use chopsticks to penetrate the wing roots.