Spice Recipe
White button 5 grams of strawberry 5 grams of sambucus 3-5 grams of clove 3-5 grams of saxifrage 5 grams of chamomile 5 grams of cumin 5 grams of cinnamon 5g cinnamon 5g licorice 5g chamomile 5g parsley 5g old button 5g licorice 5g tangerine 5g chen pericarp 5g wicker bark 5g lemongrass 5-8g star anise 5g coriander 5g thyme 5g cumin 8g vanilla 5g
Method of preparation
Before frying, cut the spices into 2-inch-long joints, and soak them in lukewarm water for about 20 minutes, and the peppercorns for about 20 minutes - Prepare 2 frying pans, put the soybean petals, green onions, ginger and mash into one. Ginger mash 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar)***9 samples mixed well - another pot add 3 pounds of butter boiled, then add salad oil to 7-8% heat, with a spoon to the oil and even the top of the petals, while dripping oil while stirring, so as to avoid scorching the petals - until the oil dripping until the end of the day - and then the petals placed on the fire and simmered on a medium flame for about 10 minutes, the petals are almost dry when the water under the Ziba chili pepper, change to a high flame and stir-fry when the oil boils. Stir fry when the oil boils, switch to a small fire simmering, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the moisture of the raw materials is almost dry when added to soak up the spices to continue to stir fry until the raw materials are 9 dry under the soaking up the peppercorns, stir frying for 5-10 minutes