1, raw materials: peanut kernel, white sesame, fish, shrimp, butter, shredded coconut, garlic, onion, mustard, pepper, turmeric, vanilla, clove, dried tangerine peel, pepper, etc.

2. Put the peanuts in a container, soak them in boiling water (slight salt) for 10 minute, then peel them, fry them in a 60% hot oil pan until they are cooked and crisp, and take them out. After cooling, grind them into pieces. In addition, the dried flounder will be stripped of bone spurs, and it will also be fried in a (70%) hot oil pan and cut into fine powder for later use.

3. Open the oil pan, boil the vegetable oil until it is cool, and then add about 150g of cool oil for dilution; Peel the garlic, chop the shrimp, fry the onion with a part of oil to dry the water, then crush the onion and put it in the oil, and boil the Chili powder and garlic with another part of oil to make garlic oil and spicy oil for later use.

4. Put the oil in a clean pot. Stir-fry rapeseed and allspice powder in a pot, add sesame paste, shrimp skin, peanuts, mustard powder and galangal powder, then add garlic oil, scallion oil, spicy oil, refined salt and white sugar, and then grind vanilla essence into powder and put it into the same stir-fry. Stir-fry over low heat for about half an hour. When the pot does not bubble, it can be put into the tank after natural cooling. Can be stored for 1 ~ 2 years without deterioration.