1. 20 grams of star anise, 20 grams of cinnamon, 50 grams of tangerine peel, 8 grams of cloves, 20 grams of kaempferol, 20 grams of pepper, 15 grams of fennel, 20 grams of bay leaves, 20 grams of galangal, and 5 grass fruits Each, 15 grams of licorice, 100 grams of dried red pepper, 150 grams of chives, 150 grams of ginger, 250 grams of sugar, 1000 grams of rice wine, 500 grams of high-quality soy sauce, 50 grams of sugar, 200 grams of refined salt, 250 grams of hot peanut oil, 100 MSG grams, 12 kilograms of bone broth. Crack the grass fruit with a knife, break the cinnamon into small pieces with the back of the knife, cut the licorice into thick slices, tie the chives into knots, pat the ginger loose with a knife, and cut the dried red pepper into sections.

2. Put star anise, cinnamon, tangerine peel, cloves, kaempferol, pepper, fennel, bay leaf, grass fruit, galangal, licorice, and dried red pepper into a spice bag, and tie the bag tightly. Put the spice bag, scallion knots, ginger cubes, sugar, rice wine, soy sauce, sugar color, refined salt, cooked peanut oil, monosodium glutamate and bone broth into the brine pot and mix well.

3. Blanch half an old hen, 500 grams of pork bones, and 200 grams of pig skin, then add 10 pounds of water, bring to a boil over high heat, and simmer over low heat for 2 hours to become fresh meat. Soup.

4. Then put the marinade packet into the fresh soup, simmer over low heat for 2 hours, then add green onions and ginger slices to make the marinade (if someone likes to eat sauce, you can Add 40 grams of sweet noodle sauce).

5. The braised pig needs to be repeatedly washed with vinegar and blanched before being braised in the pot.

6. Generally, pigs can be braised for 40 minutes, and then cold braised for 6 hours before consumption.