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
500 grams of peanuts, salt, 1 pack of bay leaves, 3 pieces of cinnamon, 1 star anise, 2 peppercorns, 5 grams of five-spice powder, 1 spoon of salt. Step 1: Pick peanuts of the same size and soak them in water for 30 minutes. Step 2: Once the surface is wr
1 pork knuckle 1 rock sugar 1 small handful of rice wine 1 large bowl of star anise 1 cinnamon 1 bay leaf 2 green onions and half a piece of ginger 3-4 slices Classic Sichuan Dongpo knuckle Recipe: 1. Put the pork knuckle in cold water into a pot, add gin
1.2 pounds of fat sausage, a handful of dried sea pepper, a handful of Sichuan peppercorns (divided into two portions) 1 piece of ginger (cut into two portions after slicing) 2 heads of garlic, a handful of cooked white sesame seeds, a pinch of watercress
Chicken 1000g Potatoes Appropriate amount of green chili 2 tomatoes One onion and half a piece of wattle dried chili 6 green onions Appropriate amount of ginger Appropriate amount of garlic One head of star anise 5 cinnamon A section of fennel A handful o
2 pounds of beef hind leg, 4 stalks of green onions, 3 heads of ginger, 4 slices of sugar, appropriate amount of salt, 1 tablespoon of sweet noodle sauce, 4 tablespoons of dark soy sauce, 3 tablespoons of coriander, 4 bay leaves, 3 pieces of Sichuan peppe
1kg of tendon meat, onion, ginger, and garlic (for blanching), a little onion, ginger, and garlic (for marinating), appropriate amount of dried chili peppers, 15 bay leaves, 3g Sichuan peppercorns, 10g star anise, 3 peppercorns, 3g cloves, 2g grass fruit,
Beef tendon 500g cooking wine 2 tablespoons ginger 6 slices garlic 2 cloves star anise 1 Sichuan peppercorns About 20 cinnamon bark 1 bay leaf 6 slices light soy sauce 4 tablespoons salt 3 tablespoons rock sugar 1 small piece freshly ground black pepper A
Sheep and scorpion 2 green onions 1 ginger 7 slices garlic 7~9 cloves cooking wine 2 level spoons hot pot base 1 bag of rock sugar a piece of salt a little dark soy sauce 3~4 drops spice package list bay leaf 2 pieces cinnamon 1 galangal 6g grass fruit 2
500g peanuts, 500g edamame, 10g aniseed, 3 bay leaves, 2 pieces of cinnamon, 1 piece of salt, 4 tablespoons of boiled peanuts and edamame. Step 1. Place the peanuts and edamame in two pots. Step 2. Soak the peanuts in water and salt for a while. Step 3. U
10 chicken feet, 10 chicken gizzards, 10 onions, 1 ginger, 4 slices of garlic, 5 cloves of Sichuan peppercorns, 2g of aniseed, 2 cinnamon bark, 1 small piece of bay leaf, 1 clove, 1 rock sugar, 8 grains of white wine, 1 tablespoon of soybean curd, half a
1,700 grams of pork front legs, peanuts, 400 grams of rock sugar (fried sugar color), 40 grams of rock sugar (flavored), 30 grams of light soy sauce, 50 grams of bay leaves, 2 grams of star anise, 4 grams of cinnamon, 4 grams of prunes, 6 grams of ginger,
1250g oxtail carrots (optional) 1 peppercorn 30 dried chilies 2 star anise 3 cinnamon 1 piece white angelica 2 pieces amomum villosum (it doesn’t matter if you don’t have it) 3 tangerine peels 1 piece licorice 1 piece Huadiao wine (yellow wine) 200ml brai
200 grams of rapeseed oil, 2 grams of chili powder, 40 grams of scallions, 6 grams of onions, 6 grams of ginger, 5 grams of star anise, 1 cinnamon bark, 1 small piece of Sichuan peppercorns, 2 grams of grassroots, white cardamom, angelica angelica, cumin,
2 chicken wings, peeled taro, 1.5 pounds of scallions, half a root of ginger, 1 piece of Sichuan peppercorns, about 20 aniseeds, 2 grass fruits (needs to be split), 1 nutmeg (needs to be split), 1 bay leaf, 2 pieces of cinnamon, 2 small pieces of fennel,
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