Ingredients: star anise 25g, cinnamon 15g, fennel15-25g, licorice10g, rhizoma kaempferiae10g, fermented grains 3-5g, pepper 20g, and Amomum villosum/kloc-0. Welsh onion150g, cooking wine100g, crystal sugar 350-500g, monosodium glutamate15g, refined salt 350-500g, fresh soup 5000g, refined oil 50g and 2 gauze bags.

Preparation: Divide star anise, cinnamon bark, fennel, licorice, rhizoma kaempferiae, fermented grains, pepper, Amomum villosum, Amomum villosum, Amomum tsaoko, clove, etc. into two parts, and put them into loose gauze bags respectively and tie the bag mouth tightly with string; Ginger is washed and broken; The onion must be washed and tied with roots; Roast large pieces of rock sugar on the fire first, then put it on the cutting board and break it gently, then put it into the pot with refined oil, stir-fry it with low fire until it is dark red, and then mix it with 500 grams of boiling water and stir it evenly, that is, it becomes sugar color; Put the pot on fire, add 5000 grams of fresh soup, add ginger onion, add refined salt, monosodium glutamate and sugar color, add spice bag, boil it and slowly boil it with low fire until the fragrance overflows, which is the fresh brine.

2, trendy formula

Raw materials: 200g of dried chili, 20g of prickly ash, ginger and onion100g, 60g of star anise, 20g of kaempferia galangal, cinnamon, fennel, Amomum tsaoko, Amomum villosum and Amomum villosum, 5g of clove, vanilla10g, 300g of sugar color, soy sauce and nutmeg.

Production: star anise, cinnamon, Amomum tsaoko, clove, Amomum villosum and vanilla are soaked 10 hour and taken out; Fresh soup is boiled in a brine pot; 2000 grams of mixed oil is put into the pot, and when it is heated to 30%, the soaked spices, fennel, kaempferia kaempferia and Amomum katsumadai are fried for 30 minutes, and then taken out into the brine pot; Add the remaining mixed oil into the pot, add the ginger and onion pieces when the heat reaches 50%, fry the dried peppers and prickly ash for 30 minutes with low fire, then add salt, soy sauce, chicken essence and sugar to simmer for 4 hours (the soup keeps boiling but not boiling).

3. Guizhou formula

Raw materials: 200g of old ginger, 0/50g of shallot/kloc, 25g of fresh galangal, 50g of fresh galangal, 30g of cassia bark, angelica dahurica, Amomum villosum, star anise, fennel and geranium, 20g of prickly ash and dried pepper, and 0/kloc of nutmeg, clove, fragrant fruit, tsaoko and licorice.

Production: cinnamon bark, angelica dahurica, Amomum villosum, star anise, nutmeg, clove, fragrant fruit, Amomum tsaoko, licorice, hawthorn and Siraitia grosvenorii are put in a dry pan and stir-fried with low fire for 10 minute, then taken out and stir-fried with pepper, dried pepper, fennel, geranium and cardamom in salad oil with a heat of 50% for 5 minutes, and then taken out. 200 grams of rock sugar is put into 350 grams of salad oil with 50% heat and boiled into sugar color with small fire;

Boil shallots, fresh galangal, fresh galangal and spices for 45 minutes and mix well.