Firstly, the star anise is broken into small grains, the Chinese medicine is sliced, the cinnamon is cut into small grains, the tsaoko is broken into small pieces, the fragrant leaves are finely cut, and the citronella is cut into small pieces. Then soak all the spices and pepper in water separately. Until the spices and peppers are fully soaked, filtered and drained.

Secondly, prepare two workpieces:

Add (watercress, onion, ginger, fermented grains, garlic 25g, lobster sauce rock sugar) and mix well.

In another pot, heat the cooked vegetable oil and lard to 70-80% oil temperature, then slowly pour it on the mixed mixture while stirring until the oil is completely poured out. Then put the pot on the stove and fry it slowly with low fire. When cooking, stir the bottom of the pot constantly to avoid sticking to the pot. When it dries for six minutes, spices will be popular. Continue to stir-fry the swollen pepper for about 20 minutes and stir-fry for 5- 10 minutes. When the aroma of the raw materials in the pot overflows, take out the pot and get the hot sauce.

Hanging soup:

Bovine bone 15 kg pig bone, 5 kg pepper 10 g cooking wine, 200 g scallion 100 g ginger 100 g break pig bone and bovine bone, boil them in cold water to remove blood, and wash them in clean water. Put all the ingredients into another large pot, add water 10KG, and simmer for about 4 hours (the soup cooked by big fire is milky white, which is easy to cause the soup to boil). Take out the bones, and it's clear soup.

Decocting broth: mixing 4 parts of base material and 6 parts of clear broth, adding 50 grams of pepper, 200 grams of ginger and 200 grams of garlic, decocting together for about 2 hours, and taking out the dregs to obtain broth.

Divided into pots: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 25g of dried pepper and 0g of pepper15g. Divide the broth evenly into each pot, keep each pot 8 minutes full, and add the above ingredients.

Composition:

1, Pixian watercress 300g (this is the main raw material), butter 200g, rapeseed oil 100g.

2. Dry red pepper 150g (cut into small pieces of about 2cm); 50g pepper

3. 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc. ) 150g； Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A spoonful of chicken essence.

Precautions:

1, only use a small fire when frying sugar. The sugar must be fried until it melts and soaked in the oil surface (the bubble is golden yellow, so it can't be used again if fried, so the soup is bitter), so that the soup will be red and bright, and there is no sweetness in the soup;

2, watercress is best to use "Yucheng brand" Pixian watercress authentic, and many other products are unqualified or have a bad taste;

3. It is best to use rapeseed oil (that is, non-refined oil such as salad oil), and the color and smell of the base material are better than refined oil.