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Meantime, char the ginger and onion over the burner, using tongs--this should take about 4 minutes. Rinse away any ash, and add both to the pot. Stir in the star anise, cinnamon, bay, cloves, and sugar. Put the fennel seeds in cheesecloth, a teaball, or in tin foil that's been pierced all over, and add them to the pot.
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