250g butter, vegetable oil 100g, Pixian bean curd 150g, Yongchuan lobster sauce 50g, rock sugar 10g, Chinese prickly ash 5g, Chinese prickly ash 2g, dried Chili 30g, fermented glutinous rice juice 20g, Shaoxing wine 20g, ginger rice 10g, etc. Tremella 10g, Chili noodles 250g, fresh soup 1500g. Put the wok on a big fire, cook the vegetable oil until it is half-cooked, stir-fry it in Pixian Bean Office (the first essence), and immediately add ginger rice and pepper to the soup after stir-frying. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.