1. Prepare materials. Cut the green onion into sections and slice the ginger.
2. Clean pork and tofu. Kelp is soaked softly.
3. Wash the liver and tear off the tunica albuginea for use.
4. Boil water in a pot, wash and blanch pork and duck legs to remove blood foam. Then wash the liver and scald to remove blood foam.
5. Pick up the frying pan, add rock sugar, wait for the rock sugar to melt,
6. When the color becomes dark brown, turn off the heat immediately.
7. Pour broth or water into the pot
8. Pour in the marinated ingredients (3 pieces of cinnamon, star anise, 6 cumin, 5 grams of pepper, 5 grams of green pepper, 5 grams of cardamom, 5 shanner, 5 grass fruits, 3 bay leaves, 10 pieces of dried chili, 10 cloves and 4 pieces)
9. Add 5 slices of ginger and 1 green onion
10. Pour 1,000 grams of brine
11. Add pork and duck legs, bring to a boil, turn to low heat, and cook until 30 minutes
12. Add pork liver, dried tofu, smoked dried, dried flower and continue to cook for 40 minutes
13. Finally, add the seaweed brine for 15 minutes. The rest of the soup, remove the green onion and ginger, skim off the oil, and it becomes a bittern. After it has cooled down, it is placed in a sealed box and frozen.
Tips:Do not add soy sauce, use fried sugar to color, soy sauce will have a bitter and sour taste after cooking for a long time
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