Spice 1 kg (85g aniseed, 85g cinnamon, 85g Amomum tsaoko, 85g geranium, 85g fennel, 85g Senecio scandens, 85g kaempferia kaempferia, 85g citronella, 85g sedge, and 85g wood)

85 grams of incense, 42 grams of Alpinia officinarum, 42 grams of Alpinia officinarum, 25 grams of cloves and 42 grams of Amomum villosum, among which, too much clove will be bitter, and it should be put at least, while too much Amomum villosum, Alpinia officinarum and Alpinia officinarum will be sour), Pixian bean paste 15 kg, and onion.

5 kg of ginger and ginger, 5 kg of garlic seed 10 kg, 25 kg of dehydrated fresh butter, 25 kg of rapeseed oil, 25 kg of peanut oil and 0/kg of cooking wine.

Making:

1, break the spices, add the cooking wine, soak for 30 minutes, and pour out the cooking wine without the adsorption of the spices, so that the spices taste quickly.

2. Put three kinds of oil in the pot, when it is 30% hot, add onion, ginger and garlic, simmer until it turns yellow and fragrant, take out onion, ginger and garlic (to make garlic fragrant), add bean paste and soaked spices, simmer for about 1 hour, then cease fire when it is fragrant but not hard, put it in a container and precipitate.

3. When the precipitate is separated from the oil and sauce, separate the oil and sauce into a container, then put 2/3 of the oil and 12 of the sauce into another pot, add 30 kilograms of clean water, simmer for about12 hours (to completely release the fragrance in the sauce), and remove the residue to obtain the oil (all the water is boiled out, and the remaining oil is still 2% of the crude oil).

4. Mix and stir the remaining 1/2 sauce and 1/3 oil to obtain the spicy sauce.