1. Material: 500g lean meat, pig's ear 1 piece, 20 chicken feet, 4 star anise, 3 cinnamon, 4 Amomum tsaoko, a pinch of fennel, 5 fragrant leaves, 3 dried tangerine peel, 5 crystal sugar, a pinch of pepper, 5 dried peppers, 250ml brine juice, a pinch of sesame seeds, etc.

2. Soak star anise, fennel, cinnamon, fragrant leaves and other spices for a few minutes, wrap them in linen after washing, and tie them tightly to avoid scattering in the middle.

3, use the casserole of soup, so that it can be marinated slowly. Add half of the water and add the seasoning package. In addition, you can add two slices of ginger to the soup to remove the fishy smell, and pour in the brine juice, so there is no need to add extra soy sauce. After stirring evenly, cook for about 35 minutes, and then you can cook the sachet first. You can wash the meat and drain it.

After 4.35 minutes, add the raw materials for 50 minutes at a fixed time. After the fire boils 10 minutes, turn to low heat and simmer slowly. Turn it over several times during the period to make the taste even.

5. Now start making seasoning. Chili powder, garlic, ginger, shallots, pepper powder, sesame oil, sesame seeds, soy sauce, thirteen spices, etc. I made it myself. Mix it well for later use.

6. When the time is up, take out the slices and mix well with the seasoning just prepared. Very delicious and appetizing, spicy and delicious.