20 eggs or quail eggs, 60 cinnamon, 1 small piece of fennel, 2-3 Sichuan peppercorns, 1 pinch of bay leaves, 1-2 pieces of water, 1000 ml of light soy sauce, 150 ml of dark soy sauce, 5-10 ml of cooking wine, 5-10 ml of rock sugar, 1 braised egg Step 1: P
Beef tendon, about 2 whole pieces 1100g cinnamon 2 small slices of black cardamom 1 Sichuan peppercorn ½ tablespoon star anise 2 cloves 8 tangerine peels 1 bay leaf 2 white peppercorns (or black peppercorns) 1 teaspoon licorice slices (optional) 3 slices
One native duck (lean and tender) 1000g marinade: 150g sea salt 3g star anise 2-3 peppercorns 3g cumin 2g cumin seeds 2g allspice powder a little star anise powder a little ginger powder a little marinade stock (use white water if you don’t have it) Subme
[Dry spices] Cinnamon 10g, star anise 10g grass fruit 15g fennel 10g white buckwheat 10g amomum 10g licorice 2g [Zhiba pepper] Shizhu red pepper 80g new generation dry pepper 100g [other ingredients] old ginger 25g green onion 20g shallot 20g coriander 20
1. Wash and peel pears, put them into a pot, add sugar and cinnamon 2. Weigh the red wine
1. All ingredients are ready. All kinds of nuts and dried fruits should be shelled and cored in advance. 2. Mix the ingredients in the s
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