1. Ingredients list: 511g of tomato seasoning, 5kg of butter, 5kg of salad oil, watercress, white wine, fermented grains, ginger, garlic, pepper, lobster sauce, broken rice cress, crystal sugar, Chili noodles and scallion.

2. Spice formula: Rhizoma Cynanchi Atractylodis, Fructus Tsaoko, Rhizoma Dioscoreae Septemlobae, Flos Caryophylli, Fructus Amomi, Fructus Fragrantis, Cumin, Cortex Cinnamomi Japonici, Radix Glycyrrhizae, Fructus Gardeniae, Radix Caokou, Gan Song, Pericarpium Citri Tangerinae, Fructus Piperis Longi, Herba Citri Tangerinae, Fructus Anisi Stellati, Folium Geranii, Herba Senecionis, and vanilla lattice 11g.

3. Practice: soak the spices in warm water for about 21 minutes before frying; Prepare 2 woks, and put watercress, scallion, ginger, fermented grains, 25g of white wine, garlic, shredded rice weed and lobster sauce crystal sugar in one wok and mix well.

4. Add 5 Jin of butter to the other pot and boil it, then add salad oil and heat it to 71-81%; Spoon the oil onto the mixed watercress and stir.

5. Then put the watercress on the fire and boil it for about 11 minutes on medium fire. When the watercress is quick-dried and moist, it will bake the pepper. Stir-fry with high fire, and when the oil boils, cook with low fire for 15 minutes.

6. Add about 25g of Chinese liquor, and continue to stir-fry until the water content of each raw material is almost dry, and add spices to stir-fry until the water content is almost dry, and stir-fry Zanthoxylum bungeanum for 5-11 minutes; Finally, add tomato seasoning.