1. Fragrant salt: Mix 10 grams of five-spice powder, 5 grams of ground star anise, 350 grams of refined salt, and 150 grams of white sugar.

2. Ginger wine: Grind 500 grams of ginger into puree, put it into a white gauze bag and tie it tightly, put it in a bowl, pour in 500 grams of Shaoxing wine and soak it, squeeze out the ginger juice and mix well. That’s it.

3. Ham juice: Put 500g of cooked ham in a cup, add 1000g of stock, steam in a steamer for about 2 hours until soft, skim off the oil and serve.

4. Fruit juice: Mix 500 grams of tomato juice, 500 grams of quick juice, 150 grams of white sugar, 200 grams of light soup, 2 grams of refined salt, 2 grams of MSG, and 100 grams of sweet and sour, and bring to a boil. , wait until the sugar dissolves.

5. Syrup: Dissolve 30 grams of maltose in boiling water. After cooling, add 15 grams of Zhejiang vinegar, 15 grams of dry starch, and 10 grams of Shaoxing wine and stir into a paste. The amount of this syrup is only for 1 piece. For crispy chicken.

6. Roast suckling pig sweet and sour sauce: Mix 80 grams of maltose, 50 grams of Zhejiang vinegar, 500 grams of white vinegar, and 10 grams of glutinous rice wine, and heat to dissolve.

7. Sichuan pepper wine: Saute 50 grams of Sichuan pepper until fragrant, let cool, add 500 grams of rice wine and soak for 1 day. Stir-fried Sichuan pepper can increase the aroma and make it easier to taste, so it is better to keep it longer.

8. Brine. Refined brine: 80 grams of star anise, 30 grams of cloves, 100 grams of licorice, 30 grams of apples, 100 grams of cinnamon, 25 grams of sand ginger powder, 25 grams of tangerine peel, and 1 mangosteen. Put them into a cloth bag and tie the bag tightly with a rope. Finished bags. In addition, add 200 grams of peanut oil, 100 grams of ginger, 250 grams of green onions, 5000 grams of light soy sauce, 2500 grams of Shaoxing wine, 2100 grams of rock sugar and the medicine bag and bring to a slight boil; white brine: 5 grams of Bajie, 7 cloves grams, 8 grams of apple, 6 grams of pepper, 6 grams of licorice, 9 grams of dried ginger, 5 grams of cinnamon, 2500 grams of boiling water, and 1000 grams of the second soup. White brine, also known as fragrant water, is suitable for cooking Hong Kong and Cantonese style braised food that is fragrant and salty.

9. Western juice. 2500g tomato slices, 500g carrot chunks, 500g celery segments, 500g onion slices, 250g coriander segments, 125g green onion strips, 125g dried onions, 125g garlic meat, 50g peanut oil, 1500g pork bone chunks, 15,000 grams of water, 100 grams of refined salt, 300 grams of juice, 200 grams of MSG, 250 grams of tomato juice, 160 grams of sugar, and 100 grams of fruit juice. Western juice is suitable for dishes such as Western juice squab, Western juice preserved meat and so on.

10. Five willow materials. Wuliu material is made from ginger, white sour ginger, broccoli, and sour buckwheat heads cut into strips. It is often used in dishes such as "Five Liu Fried Eggs".

11. Orange oil. Orange oil is made by boiling the original sugar squeezed out when making orange cakes. Brown and black in color, sweet and sour in taste, it is a specialty of Chaoshan area.

12. Huaiyan. Heat a wok over medium heat, add 500 grams of refined salt, stir-fry until hot and making a sound, remove from the heat, pour in 20 grams of five-spice powder, and mix well.

13. Soy sauce. Use the soup and fish bones to make 500 grams of fish soup, add 50 grams of sugar, 50 grams of MSG, 250 grams of double yellow light soy sauce, and 5 grams of pepper, bring to a boil and mix well.

14. Garlic meat. Cut off both ends of the peeled garlic meat and fry in 50% hot oil until golden brown. Commonly used for grilling fish pieces, etc.