First, soak star anise, fennel, cinnamon, geranium and other spices in water for a few minutes. After washing, wrap it in linen and tie a knot to avoid scattering in the middle. Use a casserole for boiling soup, so that the taste can be marinated slowly. Add half of the water and add the seasoning package. In addition, you can add two pieces 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 over high fire for about 35 minutes, so that the sachet can be cooked first. You can take advantage of this gap to wash and drain the meat, add the raw materials after 35 minutes and keep it for 50 minutes. 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. Then start making spices. Mix pepper, garlic, ginger, onion, pepper powder, sesame oil, sesame, soy sauce and thirteen spices. Time's up. Take out the slices and mix well with the seasoning just prepared. Very delicious and appetizing, spicy and delicious.
In fact, the spiced brine in Sichuan deli is not divided according to the material, but according to the taste, so the amount of spices is much larger. That's why we don't need to stew Sichuan brine directly, and wait until it is cooked enough before cooking. If you stew like your northern counterparts, you won't be able to eat the halogen!