Ingredients: 5 grams of pork belly.
spices: 12g of star anise, 1g of fennel, 8g of galangal, 8g of angelica dahurica, 8g of licorice, 6g of pepper, 6g of cinnamon, 6g of nutmeg, 5g of cardamom, 5g of dried tangerine peel, 3g of Amomum Tsaoko, 1g of fragrant leaves, 1g of tsaoko and half of Siraitia grosvenorii.
ingredients: dried yellow sauce 5 ml, light soy sauce 5 ml, cooking wine 3 g, onion 3 g, ginger slices 2 g, refined salt 12 g, light soy sauce 5 g.
Specific processing steps:
1. Put 5 grams of dried yellow sauce into a basin, and add 1 grams of clear water for dissolution and dilution.
2. put spices: 12g of star anise, 1g of fennel, 8g of galangal (cracked), 8g of angelica dahurica, 8g of licorice, 6g of pepper, 6g of cinnamon, 6g of nutmeg, 5g of cardamom, 5g of dried tangerine peel, 3g of Amomum tsao-ko, 1g of fragrant leaves, and half of Siraitia grosvenorii into a material bag, and tie it. Soak the material bag in clean water for 3 minutes, then remove and control the moisture for later use.
3. Cut 1 Jin of pork into pieces with a knife. Each piece weighs about 1g-125g. Don't cut it too small. After cutting, put it in water to soak the bleeding water. After taking it out, put it in a pot and submerge it with clear water. Add 5g of cooking wine to blanch it. After boiling with strong fire, blanch it for 5-1min. Take it out and rinse it for later use.
4. Add 1kg of broth or clear water into a stainless steel bucket, put the leak into the soup bucket, pour the diluted dried yellow sauce into the soup bucket through the leak, and throw away the dried yellow sauce residue. Add 5 ml of soy sauce, 5 g of soy sauce, 12 g of refined salt, 3 g of scallion and 2 g of ginger slices, and one soaked package. After all the materials are put in, add 3 g of processed beef pieces and cooking wine, boil again, cook for 9 minutes on low fire, and soak for 5-6 hours after turning off the fire.