Manufacture of griddle sauce:

A, Northeast new griddle sauce: 4 bottles of spicy sauce for spicy girls, 2 bottles of spicy sauce for Laoganma, 2 bottles of lobster sauce with Laoganma flavor, 1 bottle of spicy beef sauce for Axiangpo, 2 bottles of garlic Chili sauce, 3 bottles of Guilin Chili sauce, 1 bottle of seafood sauce, 1 bottle of bean paste and Laogandie. When the pan is on fire, add sesame oil, chicken oil, the best hot pot in Chongqing, cook cooking wine, white wine and thirteen spices after heating, add the above spices in turn, add 35g of clear water, stir fry, simmer for about 18 minutes, then pour into a container to cool, and store in a fresh-keeping cabinet.

B, new Chongqing griddle sauce? : 1kg of spicy oil (see hot pot for the preparation method), 1 bottle of Laoganma-flavored douchi, 2 bottles of Hunan Spicy Girl in the restaurant, 1 bottle of Merlot Spicy Sauce, 5g of Hong Jiu Jiuchafing pot base, 5g of garlic oil and 3g of perfume fish base. When the pan is on fire, add spicy oil, garlic oil and all the above materials and stir well. It is stated that garlic oil is the oil obtained by chopping garlic, frying it with salad oil and filtering it. Garlic residue can be used as garlic coriander or typhoon shelter material.

C, Xinjiang version of homemade griddle sauce: take 2kg of rapeseed oil, heat it, add spices (15g of Rhizoma Kaempferiae, 18g of Alpinia officinarum, 2g of star anise, 1g of fennel, 8g of fragrant leaves, 5g of cinnamon, 3g of pepper, 5g of cardamom and 12g of tsaoko) and ginger, fry until fragrant, and take out, and put 1kg of bean paste.