Sea knot 300g

Pork belly with fat 80g

Octagonal 5g

4 small pieces of fragrant leaves

Fennel 1g

Lilac 2g

Amomum tsaoko 1 grain

A little tangerine peel

Cinnamon 10g

Zanthoxylum bungeanum 15 capsules

Glycyrrhrizae Radix tablets 3 tablets

Dried Chili 3g

3 garlic kernels

3 slices of ginger

4 tablespoons soy sauce

3 tablespoons soy sauce

Proper amount of salt

2 tablespoons cooking wine

Appropriate amount of chicken essence

Rock sugar 25g

A little black pepper

Steps:

1, prepare all the materials first, and cut the pork belly into pieces, smash the garlic, slice the ginger and put it on a plate for later use.

2. Open the kelp knots and wash them, then cut them into small wide strips. Each kelp strip is 30% off and fixed with toothpicks for later use.

3, hot pot, then add the right amount of oil, and then add pork belly to fry the oil.

4. When the meat is almost fried, add star anise and other star anise and stir-fry for fragrance.

5. Next, add a proper amount of boiling water. The amount of boiling water should not be too small, at least higher than kelp. Then add cooking wine, delicious soy sauce, salt, chicken essence, rock sugar and black pepper in turn, and finally add the prepared seaweed knot.

6, the fire is boiled, and after the soup is boiled, it is changed to medium and small fire for cooking.