1 bottle of red wine

Clove 10 or so, cardamom 8, star anise 2, cinnamon 1, sugar 20g.

Orange 1

The small white buns in the picture below are suitable for seasoning, stewing or making brine. If you want to buy it, just search for "marinade bag" on a treasure. When choosing wine, my own experience is that because the acidity of red wine will be more obvious after heating, it is recommended not to choose wine with too high acidity.

Pour the red wine into the pot, put the seasoning into the bag and put it into the pot, add the sugar and keep it on medium heat. This paper introduces a method to release orange peel essential oil without peeling knife: peel a few pieces of orange peel and twist it on the wine like hemp rope, and the orange peel essential oil will fall into the wine. After this step, slice the orange, squeeze the orange juice into the red wine, and then put the whole orange into the pot to cook together.

Key 1: Turn the red wine to low heat immediately after it is slightly boiled, and cook for another five minutes. The purpose of turning to a small fire is to prevent excessive volatilization of alcohol. Different kinds of red wine have different acidity after cooking. Before cooking, I suggest you try it yourself. If the sweetness is not enough, you can add a little sugar.

Because there are pulp scraps of orange juice in red wine, I will filter them with a strainer. Friends who like pulp or late lazy cancer can also skip this step.

Key two-make hot red wine more fragrant. Choose a dry cinnamon stick, roast one end of cinnamon with fire until it has a strong cinnamon smell, and then put it in a cup. After heating, the fragrance of cinnamon will gradually blend into the hot red wine, which is much more mellow than drinking it directly after cooking.

Put the hot red wine in a cup with cinnamon, and you can drink it.