2, material preparation: fresh rattan pepper is pedicled and the fruit is washed; Boil dried chilies in boiling water for 1 ~ 2 minutes, take out, drain, and chop to make Ciba chilies; Soak the spices in hot water for 30 minutes, take them out and drain them; Dice ginger, garlic, onion and onion; Rock sugar is properly crushed; Cut the butter into small pieces.
3. Oil mixing: preheat the wok, add vegetable oil, keep 120℃ until the oil is cooked, then add butter, and heat to 160℃ until the butter is completely cooked.
4. Stir-fry: Add chopped onion, ginger and garlic into the mixed oil at about 160℃ and stir-fry for 4-5 minutes. When the steam is dry, use a colander to control the onion, ginger and garlic to dry the oil before taking it out.
5. Stir-fry: reduce the fire to 90℃, add dried Chili, bean paste and lobster sauce and stir-fry in turn. Be careful not to stir-fry the bean paste with low steam. When the oil is red and bright, add spices and stir-fry for 1 min, then add rattan pepper and stir-fry for 3 minutes, then add rock sugar and stir-fry until the rock sugar is completely melted.
6. Packaging: After the chafing dish bottom material is cooled, it is put into a food-grade packaging bag and sealed.