1. Ingredients: 500g old ginger, 60g star anise, 50g amomum villosum, 50g grass fruit, 50g white cardamom, 40g three nai, 40g cumin, 40g cinnamon, 30g dried ginger, 5g cloves, 30g agastache. , 30g tangerine peel, 20g pepper, 20g bay leaves, 30g red yeast rice, 15g salt, 15ml cooking wine, 15g rock sugar, appropriate amount of bone broth.

2. The first pot of soup always needs the contribution of a pioneer. It is better to use chicken, ribs, or pork and other easy-to-flavor meats, but it must not be mutton and other meat with a strong smell. Be the main ingredient, otherwise, all braised food will smell like mutton. Seasonings: Aniseed, Sichuan peppercorns, peppercorns, cardamom, cloves, tangerine peel, tangerine peel, cumin, amomum villosum, kaempferol, cinnamon, cinnamon, ginger, salt, white sugar.

3. Cut the main ingredients into small pieces, clean them, put them into the pot, add the seasoning bag, and add water. After the main ingredients are cooked, take out the meat and eat it.

4. Pick out the seasonings and remove impurities. The soup in the pot is the initial state of the old soup.