Preparation materials: butter, bean paste, rapeseed oil, dried pepper, pepper, sprout, fermented grains, pickled pepper, fermented soybean, white wine, fennel, cumin, fragrant fruit, Amomum villosum, clove, white button, Amomum tsao-ko, Rhizoma Dioscoreae Septemlobae, vanilla, Senecio scandens, cinnamon, star anise, etc.

First, prepare all the seasonings and cut the long ones into small pieces.

Second, clean the spices and soak them in water for 20 minutes.

Third, clean peppers and prickly ash, soak them in clear water a little, and then control the excess water.

Fourth, the soaked spices are controlled to remove excess water and beaten into sawdust with a cooking machine.

Pepper is also broken in the cooking machine, not too fine.

Six, broken rice buds, lobster sauce, bean paste, into the cooking machine to beat fine.

Seven, pour the rapeseed oil into the pot, add the spices in the cold oil, and simmer for more than ten minutes on medium and small fire.

Eighth, boil the butter from another pot and remove the oil residue.

9. Filter the oil in the cooked seasoning pot into the cow oil pot.

10. Add chopped rice sprouts, lobster sauce, bean paste, pepper and pepper, and simmer for half an hour.

11. Add the filtered spices and cook for half an hour on medium heat.

Twelve, add liquor, fermented grains, pickled peppers, and cook for another half an hour.

Thirteen, half an hour later can be out of the pot.