Spices: star anise, cinnamon, fragrant leaves, fennel, licorice, pepper, tsaoko, clove, Amomum villosum and Amomum villosum.

Ginger, onion, Shaoxing wine, refined salt, vegetable oil, soft candy, clear water.

Preparation of basic brine:

1. Chop pig bones into small pieces and clean them;

2. Boil in a cold water pot, continue to cook for 5 minutes, and skim off the floating foam;

3. Pick it up and wash it with hot water;

4. Put the bones in a deep pot, add unheated hot water, bring them to a boil with high fire, and simmer for one and a half hours with low heat, remove the bones, skim off the oil slick, and keep the fresh soup for later use;

5, hot pot cold oil, add sugar, slowly stir fry until the small foam in the syrup becomes a big foam, the color is dark red;

6. Pour boiling water and stir evenly, that is, turn it into a sugar color, and hold it for later use;

7. Put star anise, cinnamon, fragrant leaves, fennel, licorice, pepper, tsaoko, clove, Amomum villosum, Amomum villosum and other spices into a gauze bag, and tie the bag tightly;

8. Wash the ginger and pat it flat, and wash the green onions with the fibrous roots.

9. Take a proper amount of fresh soup, add onion ginger, salt, a little monosodium glutamate and sugar, put it in a seasoning bag, add Shaoxing wine, bring it to a boil, turn to low heat and cook slowly for half an hour. When the fragrance overflows, it becomes fresh brine.