Take a stainless steel vat, pour 28.5 kg of butter and 5 kg of rapeseed oil, heat it with strong fire until the oil temperature reaches 150℃- 160℃, put the mixed seasoning into an oil pan, fry it with low fire until the seasoning turns golden, take out the seasoning, add 2.5 kg of white sugar, and stir-fry it slowly with low fire until the sugar is completely melted. Stir-fry with low fire for about 15 minutes until the watercress is crisp and fragrant, then add the spices, stir-fry with low fire for 20 minutes, sprinkle with 100 grams of Wang Shouyi thirteen spices, stir well, turn off the fire, let stand for 10 minutes, and then separate the red oil from the bottom material and store it separately.

Spice ratio

Take 300g of star anise, 250g of Amomum tsaoko, 250g of Arnebia euchroma, 250g of Gardenia, 200g of cinnamon, 200g of fennel, 200g of nutmeg, 200g of kaempferia kaempferia, 50g of clove, 50g of licorice, 0/50g of Cao Ling/kloc and 0/00g of Amomum villosum/kloc.

Q: Why do spices need to be fried in a pot?

Answer: Both butter and rapeseed oil will have a certain smell, so we put the seasoning into the pot in advance and fry it. After heating, the fragrance of spices will be integrated into the oil, which not only masks the smell of oil, but also helps to enhance the fragrance of oil.

Mixed soup

Blanch 2.5 kilograms of pork bones and 1 chicken rack, put them in a stainless steel barrel, inject 20 kilograms of clean water, boil them with strong fire, and change to medium fire until the soup becomes pale white, add 500 grams of the base material fried in step 1, continue to cook for 20-25 minutes with low fire, and filter out the residue in the soup.