Production process:
1, chop the lean meat into meat foam.
2, pour some salad oil into the pot, first refine the fat oil, refine it slightly, and fish it out.
3. Fry the fragrant leaves, pepper, aniseed, white cardamom, meat cardamom and fragrant fruit in the oil, and simmer. A little of these things is enough, not too much, just one or two. The smaller the fire, the better. After the fragrance is refined, take out all these spices.
4, put about a spoonful of bean paste, stir-fry until the oil inside becomes red, and the pot is full of red bubbles. Add lean meat and fry for a while, then add fresh ginger foam, onion foam and garlic foam. It should be noted that the amount of onion and garlic is equal to ginger. Put it in order <; Ginger, onion and garlic > . Stir-fry each one for more than ten seconds. Add cooking wine, soy sauce, soy sauce and a little vinegar after frying. Less vinegar, about 10 grams of monosodium glutamate, and stir-fry for a while.
5, pour the soup, the soup is 3.5 times that of meat. When you just add the soup, you should taste the salinity of the soup first, mainly to give the meat a taste. Turn on the fire. When the soup is boiling, turn it down. There are also two main steps, namely, putting spice bags in a certain proportion. People can't go away in this pot that you have to adjust yourself. Cook for a while, about two minutes, taste the soup, it will smell good, and take it out. Put another package, cook for a certain time and take it out.