Raw materials: 2500g of vegetable oil, 300g of butter1.500g, Pixian watercress1.500g, 250g of dried pepper, 200g of ginger100g, 200g of garlic, 300g of green onion and 0/.50g of rock sugar.

Steps:

Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Illicium verum, Rhizoma Dioscoreae Septemlobae and Cortex Cinnamomi Japonici are broken into small pieces, and Amomum tsao-ko is broken; Put the wok on medium fire, stir-fry, then pour in vegetable oil and heat it; Add butter to boil, add ginger, garlic cloves and shallots and stir fry; Add Pixian watercress and Ciba pepper and stir-fry for about 1 to 1 for 5 hours. When the watercress is fried, the aroma is overflowing, and the pepper is slightly white, pick out the onion festival in the pot. Add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Arnebia euchroma, cinnamon, vanilla and clove, and continue to stir-fry for about 15-20 minutes. When the spice color in the pot becomes darker, add rock sugar and mash juice, and simmer until the water is completely evaporated. Remove the pan from the fire, cover it and stir fry until the ingredients in the pan are cooled.