Raw materials: 500g of vegetable oil, 300g of butter, 300g of watercress, 350g of dried chilli, 20g of ginger, 40g of garlic, 60g of onion, 30g of crystal sugar, 20g of fermented glutinous rice juice100g, 20g of star anise, Rhizoma Anemarrhenae10g, cinnamon and fennel/kloc-0.

Method:

1. Refine the vegetable oil first, cut the butter into small pieces, chop the watercress, put the dried chilli in a boiling water pot for about 2 minutes, and then take it out and chop it, that is, chilli, ginger, garlic, onion, rock sugar, star anise, sweet potato, cinnamon and tsaoko.

2. Put the wok on medium fire, stir-fry it with vegetable oil, add butter to boil, add ginger, garlic cloves and scallion to saute until fragrant, then add watercress and Ciba pepper, stir-fry it slowly for about 1 to 15 hours with low fire until watercress is dry, fragrant and slightly white, and then take out the pan.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 to 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, remove the pot end from the fire and cover it with a \.