Go buy some big spices, "aniseed and fennel (dashi)" and purple cardamom, sand nuts, nutmeg, cinnamon, cloves, peppercorns, Chinese peppercorns, daikon, cumin, wood, dahuric dahurica, trinacrylamide, good ginger, dry ginger; add red vinegar (not white vinegar on the line)

Into the pot and slowly cook for 30 minutes; after sealing and put 7 days, a longer period of time is better; and then Pour out 2/3 to use.

Add new vinegar to the rest for future use.

The vinegar can be used by choking with hot oil, or pouring vinegar into a hot frying pan, turning off the heat and waiting for it to cool down.

The most authentic, of course, but also after the chili oil pull, choose a good chili pepper with the above soaked vinegar (to be dried first) such as dashi powder, fried in oil. You can separate one part with alkali and one part without alkali.

If you have the background to add poppy flowers or poppy husks in the ingredients, so that the flavor will be better, but can not add more, add more will be addictive.

Zhang Zhang packs all the thirteen flavors.

On the good pepper and spices,

Chenpi cinnamon plus ginger,

Clove wood incense pro brother and sister,

Sibling sister is big cumin.

Buy it at home and cook it,

Chicken, duck, fish and meat are all fragrant.

Summer is hot, winter is cold,

winter and summer can not do without the thirteen spices.

The family and friends come to the party,

put on the apron and go to the kitchen.

The flavor of frying, cooking and deep-frying is beautiful,

and everyone praises you for your skill.

The best of all worlds, the best of all worlds, the best of all worlds, the best of all worlds.

"Lu Mingchun" invited you to make a report,

the imperial restaurant also invited you to enjoy.

Liu Jingxian, the chef, came to visit,

and realized that you used my thirteen spices.