2. Onions, green onions, ginger and garlic.
3. Prepare ingredients, cut onions, cut ginger and pat garlic cloves. Cut the onion into large pieces.
4, put the right amount of oil in the pot, stir-fry the onion to smell.
5. Then put all the ingredients into the pot and saute.
6. Add enough water and then pour in soy sauce. (Soy sauce tastes more authentic without adding it)
7. Brine juice in soy sauce is especially fragrant and can be pickled after boiling. I put in dried beans, eggs and chicken legs.
8. When the chicken leg can be punctured with chopsticks, a pot of marinade will be fine, and other ingredients can be pickled after eating.
9. The brine juice is well preserved and can be kept for two weeks.