28g of Amomum Tsaoko, 28g of Illicium verum, 30g of Alpinia officinarum, 30g of Amomum Tsaoko, 25-35g of Zanthoxylum bungeanum, 35-60g of dried capsicum (red), 20g of Senecio scandens, 0/0g of fragrant fruit/kloc, 0/0g of kaempferia kaempferia/kloc, and 0/0g of dried tangerine peel/kloc. 0/5g of fragrant leaves/kloc-,30g of Amomum villosum, 5g of cloves (remember not to put too much to taste bitter), 0/5g of codonopsis pilosula/kloc-,0/5g of pepper/kloc-,5g of licorice and 5g of hawthorn.

Practice: Weigh all kinds of spices, cut the big ones into small pieces and crush them spherically, add water that can be used to cook the spices, add all spices after the fire is boiled, wait until the water is boiled for 5 minutes, then rinse with water to remove residues, and wrap them in gauze after rinsing. Remember not to wrap them too tightly. If the fragrance is too tight, two will be wrapped in one bag.

Soup making

1, half an old chicken (about a catty), 2-3 chicken skeletons (about a catty), pig bone1500g, 250g of lard and 250g of soybean oil.

Make soup

1, water crossing: thaw the weighed old chicken, bones and chicken rack, boil in boiling water for 3 minutes, remove and wash with clear water.

2. Add 30 kg of clean water to the pot and boil the ingredients with good water, lard and soybean oil, then cover the pot and cook for 4-5 hours. After the old chicken is rotten, remove all the bottom materials. Don't remove the bottom materials that are rotten. You can keep them for next use, and then use the residue in the old soup.

Onion and garlic bag

250g of scallion, 0/50g of ginger slices/kloc-and 0/00g of garlic/kloc-.

Practice: Weigh the garlic and onion, cut into 2cm pieces, and beat the garlic. It is best to fry it with a small amount of oil 1 min and then wrap it with gauze.

seasoning

Salt150g, monosodium glutamate100g, chicken powder 200g, oil consumption150g, mushrooms 45g, cooking wine100g.

Fried sugar color

250g of rock sugar and 250g of water.

The practice is as follows: treat the rock sugar into small pieces first, put a little oil in the pot, add the rock sugar and stir-fry it slowly with medium heat; When the sugar changes from white to Huang Shi, switch to small fire; When the sugar oil is yellow and frothy, keep frying from the fire; If you get angry again, it will turn from yellow to dark brown. When the sugar oil changes from big bubble to small bubble, add a little cold water, and then stir-fry it with low fire until it loses its paste flavor, which is the sugar color (not sweet, not bitter and golden in color)

Make brine

Add spice bag, onion and garlic bag, fried sugar color and seasoning into the cooked soup. After the fire boils, simmer for1-1.5 hours, and the spice bag will smell very fragrant. After cooking, take out all the material bags and filter out the residue in the brine with a strainer. The onion and garlic bag can be discarded after being used for at most two times, and the spice bag can be used after it has no smell. When the flavor of the spices in the brine is weak, use spice bags to enhance the fragrance. Do not cook the spice bags for too long, but the fragrance should not be too weak. Use nose smell to define how long to cook. After the above materials are put away, boil them on low fire1-1.5 hours, take out all the material bags, filter out the residue in the brine with a strainer, and leave the brine for 24 hours to marinate the raw materials.

Braised pig's trotters

Put the well-watered trotters in the brine, and marinate them on low fire for 2-2.5 hours after the fire boils. During the marinating process, it is necessary to stick the marinated feet with chopsticks until it is easy to plunge in. After marinating, turn off the fire and simmer for about 1 hour, and then fish them out. Proper stirring in the marinating process is convenient for more uniform taste.