Ingredients: 20g onion, 20g ginger, 20g pepper, 2g laurel leaf, 4g cinnamon, 3g tsaoko, 2g angelica, 3g cassia twig and 5g star anise.

Seasoning: 4 tbsp sugar, 6 tbsp soy sauce, 0 tbsp 65438+ pepper, 2 tbsp rice wine.

1, tsaoko is crushed, and the sweetness can only be released when it is stewed. As shown in the figure below:

2, a small hot pot, directly pour a little oil and 2 tablespoons of sugar, stir fry until it melts as shown in the figure. As shown in the figure below:

3. Turn to high heat, add onion, ginger and pepper, and stir well. As shown in the figure below:

4. Pour in 3 bowls of clear water, mix well and cook until boiling. As shown in the figure below:

5. Add 2 tablespoons sugar, soy sauce, pepper and rice wine. As shown in the figure below:

6. After the water is boiled, the cinnamon leaves, cinnamon, crushed tsaoko, angelica, cassia twig and star anise are boiled to become marinade. As shown in the figure below:

7. Salt water is ready. As shown in the figure below: