Cooked vegetable oil 5000g lard 1000g Pixian watercress 1250g white wine 50g lobster sauce 20 Ziba pepper 2000g.

Zanthoxylum bungeanum 200g ginger 100g garlic 150g scallion 150g rock sugar 100g fermented grains 100g octagonal 50g.

Sannai 30g cinnamon 40g fennel 100g Amomum tsaoko 50g fragrant leaves 30g vanilla 15g clove 5g Senecio scandens 50g citronella

Production method:

The star anise is broken into small grains, sliced into slices, cinnamon is cut into small grains, Amomum tsao-ko is broken and cut into small pieces, fragrant leaves are cut into small pieces, and citronella is cut into small pieces. Soak all spices and pepper in water separately. Until the spices and pepper are fully soaked, filtered and drained.

Prepare 2 woks:

Put (watercress, green onion, ginger, fermented glutinous rice wine, 25 grams of garlic and lobster sauce rock sugar) in one and mix well.

In the other pot, cooked vegetable oil and lard are heated to 70-80% oil temperature, and then slowly poured onto the mixed mixture, while stirring constantly until the oil is completely poured. Then put the pan on the stove and fry it slowly with low fire. When frying, stir the bottom of the pan constantly to avoid sticking to the pan. When it is 6 minutes dry, the spices will be popular. Continue to stir-fry the swollen pepper for about 20 minutes, and then stir-fry for 5- 10 minutes. When the aroma of the raw materials in the pot is four-fold, take out the pot and get the spicy sauce.

Hanging soup:

Bovine bone 15 kg pig tube bone 5 kg pepper 10 g cooking wine 200 g scallion 100 g ginger 100 g.

Break pig bones and cow bones, boil them in cold water to remove blood, and clean them in clean water.

Put all the raw materials in another large pot, add water 10KG, and cook with low fire for about 4 hours (the soup cooked with high fire is milky white, which is easy to cause boiling soup). Take out the bones, and it will be clear soup.

Boil soup stock:

Mix 4 parts of base material with 6 parts of clear soup, add 50 grams of pepper, 200 grams of ginger and 200 grams of garlic, and cook together for about 2 hours. Take out the dregs and get the soup stock.

Divide the pot:

Ginger 50g garlic 50g salt15g monosodium glutamate 50g chicken essence 50g dried pepper 25g pepper15g Divide the soup stock evenly into each pot, keep each pot 8 minutes full, and add the above ingredients.