Salt water material formula

100g cinnamon, 50g cardamom, 70g star anise, 25g fragrant leaves, 5 Siraitia grosvenorii, 50g tsaoko, 15g clove, 20g kaempferia rhizome, 30g Amomum villosum, 25g fennel, 15g tangerine peel, 20g licorice, 20g angelica sinensis, 30g angelica dahurica and 65438 citronella. Soak the spices in clear water for 20 minutes and put them in a gauze bag.

Salad oil 100g, lard 100g, chicken oil 100g, ginger slices 100g, onion 200g, shredded onion 150g, coriander 150g, coriander 30g, fried. Pork bone 5kg, pork fat 1kg, small fire salty soup, spice bag for 6-7 hours, no fire 1 day, fire 1 hour, high-alcohol liquor 150g, monosodium glutamate 300g, chicken essence 300g, carved wine 500g, soy sauce 20.

2, braised chicken materials

40g of angelica dahurica, 35g of fennel, 20g of dried tangerine peel, 20g of pepper, 0/5g of galangal/kloc-,0/5g of kaempferia kaempferia/kloc-,0/0g of kaempferia kaempferia/kloc-,0g of Amomum villosum/kloc-,9g of Amomum villosum, 8g of star anise, 8g of Amomum tsaoko, and cinnamon.

3. Chongqing Duck King Brine Spice

(Make 50 smoked ducks, each duck1250g), Rhizoma Kaempferiae 50g, Fructus Foeniculi 75g, Radix Glycyrrhizae 20g, Rhizoma Osmundae 35g, Flos Caryophylli 20g, Radix Angelicae Dahuricae 50g, Cortex Cinnamomi 50g, Fructus Zanthoxyli 50g, Fructus Anisi Stellati100g, Fructus Tsaoko 50g and Fructus Amomi 20g.