All-powerful juice

1

Smash the herbs with spices such as sag and cinnamon, and put them in wrap bags. Onions pick onions。

2

In the pot, the oil is hot, the onions of the onions, the aroma of the ginger, the water, the sibling, the sibling, the sibling, and so on, and so on, are boiled to a minimum of 30 minutes, turning to a small fire, and then tossing away the acne and extracting it, i.e. halogenated juice。

3

Throw the food in and boil it, continue to boil it for a little while, and then shut the fire for a while。

1 If you like spicy, you can add dry peppers and peppers to the spice pack, as appropriate, but not too much. At this rate, it is possible to produce approximately 1.5 to 2 litres of halogenated juice. 2. The key to halogenation is immersed rather than boiled and can be more salty than normal. It is recommended that the food be boiled to half-cooked, then immersed in halogen, then boiled for half an hour after opening the small and medium fire, and recovered for 1-2 hours. This is better colored and less evaporated. 4. Boiling of halogenated meat, filtering of residues, recalculation to prevent deterioration, cooling and sealing for storage, which can be used repeatedly. The spices and ingredients are regularly replenished depending on the taste changes. 5. Halogen juice of halogenated bean products is not easily preserved and is susceptible to deterioration and may be extracted from the old halo and separately impregnated。