One recipe

25 grams of star anise, 15 grams of cinnamon, 15 grams of cumin, 15 to 25 grams of licorice, 10 grams of sannai, 10 grams of sugarcane, 3 to 5 grams of Chinese prickly ash, 20 grams of amomum villosum, 10 grams of cardamom 5 15 grams of gram of grass fruit, 5 to 15 grams of cloves, 100 grams of green onions, 150 grams of Shaoxing wine, 100 grams of rock sugar, 350 to 500 grams of monosodium glutamate, 15 grams of refined salt, 350 to 500 grams of fresh soup, 5000 grams of refined oil, 50 grams of gauze bags, 2 gauze bags

Second Preparation

1. Divide the star anise, cinnamon, cumin, licorice, sannai, mangosteen, pepper, Amomum villosum, cardamom, grass fruit, cloves, etc. into two parts, and put them into a loose bag respectively. Put it in a gauze bag and tie the mouth of the bag tightly with a string; wash the ginger and pat it into pieces; wash and tie the green onion with its roots.

2. Roast the large pieces of rock sugar on the fire, then place it on the cutting board and gently crush it. Then add it to the pot with the refined oil and stir-fry over low heat until it turns deep red. , add 500 grams of boiling water and mix well until it turns into sugar color.

3. Put the pot on the fire, add 5000 grams of fresh soup, add ginger and green onion, add refined salt, monosodium glutamate and sugar color, then add the spice bag, bring to a boil and slowly reduce to low heat. When the aroma is overflowing, it becomes fresh brine.