A. 60g of coarse Chili powder, 40g of fine Chili powder, 300ml of hot water, 200ml of salad oil and 50ml of sesame oil,

30g of b pepper, 30g of b bean paste 100g, 2 tbsp of salt, fresh chicken powder 1 tbsp, and fine sugar 1 tbsp.

C 500CC of water, cinnamon 10g, 2 tsaoko, 5g of licorice, 5g of clove, 0g of star anise 10g, 4g of fennel and 5g of cardamom.

working methods

1. Pour the Chili powder of material A into a large bowl, then pour it into boiling water and mix well for later use.

2. Hot pot, pour in B pepper and stir fry slowly.

3. Put the fried pepper into a grinding bowl for grinding, remove the pepper seeds and leave the pepper powder for later use.

4. Put the material C into the pot and simmer for about 4 minutes.

5. After the spice is boiled, filter out the spice residue for later use.

6. Hot pot, pour salad oil and sesame oil to heat up, add the evenly stirred Chili powder and stir well, then pour the spices to cook the juice.

7. Stir-fry a few times before adding pepper powder and material B..

8. Stir fry until small oil bubbles appear evenly on the surface, that is, the water is slightly dry.