20% of dried ginger slices, 0/8% of Chinese prickly ash/kloc, 0/2% of fennel/kloc, 0/0% of tsaoko, cinnamon/kloc, 9% of Chinese prickly ash, 5% of rhizoma Dioscoreae Septemlobae and cardamom, 4% of galangal, 4% of citronella and water chestnut. The ratio of cook the meat seasoning to soup is about 0.5-0.7%.
The proportion of seasoning is: dried ginger powder 28%, pepper powder 25%, pepper powder 20%, Amomum tsaoko powder 15%, cinnamon powder 12%. Wherein the ratio of seasoning to soup is about 0.3-0.4%.
The ratio of fresh ginger juice, garlic juice and soup is 0. 1-0.2%. Adding fresh ginger juice and garlic juice (50% each) to the prepared soup is more delicious.
The ratio of monosodium glutamate to soup (water) is: 02-04%