Traditional Brine
1.
Chop the pork stick bones into small pieces and clean them
2.
Bring to a boil in a pot of cold water on high heat, continue to boil for 5 minutes, skimming the foam
3.
Pick it up and clean it again with hot water
4.
Put the stick bones into a deep pot, add unused hot water, bring to a boil on high heat, turn to low heat and simmer for an hour and a half, remove the stick bones, skim off the slick oil, and save the fresh soup for later use
5.
Heat the pan with cold oil, add sugar, and stir-fry on low heat until the small bubbles in the syrup turn into large bubbles, and the color is dark red
6.
Pour in boiling water and stir evenly to form sugar color, set aside
7.
Put star anise, cinnamon, bay leaf, cumin, licorice, pepper, grass fruit, clove, amomum, grass cardamom and other spices into a gauze bag and tie it tightly
8.
Wash the old ginger and pat flat, wash the scallions and the fibrous roots
9.
Take an appropriate amount of fresh soup, add green onion, ginger, salt, a little MSG and sugar color, add the spice bag, add Shao wine, boil, turn to low heat and simmer for half an hour, until the aroma is overflowing, serve as fresh brine
