Practice:

1, the preparation of materials: licorice (20 grams), incense leaves (15 under the barbecue), cloves (10 grams), Angelica dahurica (20 grams), cumin (20 grams), peppercorns (30 grams), star anise (20 grams), incense grass (20 grams), incense (3), grasshoppers (3), cinnamon (1 two), fragrant sand (20 grams), dried chili peppers (25). Doukou (20 grams), Chenpi (20 grams), white pepper (20 grams), Qianlixiang: 1-2 packets, monosodium glutamate (4 two), salt (half a catty - 6 two), garlic (2 large), ginger (150 grams), 100 grams of cooking wine, sugar (8 two - 1 catty, stir-fried syrup and added to play the role of pigmentation), onions, 50 grams of marinade to increase the aroma of the cream (2 tbsp. with a spoon of seasoning). Chili sauce (200g-500g, such as places do not eat spicy, put less). Water (2 large basin). Diameter of the pot:40CM. one packet of material can be used more than 3 times.

2. Steps

Step 1: Use a standard 40CM stainless steel bucket and fill 2 large basins with water.

Step 2: Sugar fried into syrup and added to the water, play a role in natural coloring, and then in the addition of other seasonings.

Step 3: Just wrap our spices in a sand cloth or put them directly into the water. But also to the spices pat broken or change the knife (never make fine, slightly changed, so as not to affect the effect) with a spice bag wrapped and knotted. At the same time dry chili pepper also put.

Step 4: you want to brine things together, and then open the fire, wait until the water has opened in the change to a small fire, until you brine things have flavor until, this time also according to your own taste to adjust, the lack of what can be a slight increase in their own.