The formula of sauce: bean paste 100g, pepper powder 50g, spiced powder 150g, chili noodles 100g (not spicy chili powder used for coloring), chicken essence 40g, monosodium glutamate 40g, shisanxiang braised sauce 100g, edible oil 600g and corn starch 60g. Production method: Boil the bean paste with oil at 50℃ for 4 minutes, then add 40 grams of clear water. When the fire boils, turn to low heat, put the spiced powder, pepper powder, monosodium glutamate, chicken essence and braised juice into the pot, cook for 10 minute (keep stirring slowly to prevent paste), and finally add starch to cook for 2 minutes.