Vegetable oil 2500g, butter 1000g, salad oil 2000g, chicken oil 1000g, dried pepper 250g, green pepper 50g, lard 1500g, Pixian watercress 1500g, and ginger/kloc.

Preparation method:

1, vegetable oil, salad oil and chicken oil are respectively put into a pot and fried until cooked, and the butter is cut into small pieces; Pixian watercress is finely cut; Boil dried Chili peppers in a boiling water pot for about 2 minutes, take them out and twist them into Chili sauce; Ginger is broken; Garlic peeled into petals; Green onions are tied into knots; The rock sugar is broken; Crushing star anise, rhizoma kaempferiae and cinnamon into small pieces; The fruit and grass are broken;

2. Cook vegetable oil, salad oil and chicken oil in a wok with high fire until cooked, add butter to boil, add ginger, garlic cloves and scallion to saute until fragrant, then add Pixian watercress, Bazin pepper and green pepper, and stir-fry slowly for about1-0/.5 hours until watercress is steamed.

3. Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Folium Geranii, vanilla and Flos Caryophylli, and continue to stir-fry for about 15-20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash, and cook slowly on low heat until the water in mash completely evaporates (that is, when there is no steam). At this time, the pot end is separated from the burner, and the lid is covered until the raw materials in the pot are cooled.

Precautions:

1, the firepower should be small to prevent burning.

2. When frying, if there is smoke in the pot, it means that the water is dry. If you want to continue, you need to add the right amount of boiling water.

Zhuge grilled fish: The cuisines are mainly grilled fish series, supplemented by Gongfulu, fragrant fish and boutique series, which are divided into two series: spicy and fragrant. Zhuge grilled fish not only has the fresh flavor of fish, but also has the unique coke flavor and rich seasoning flavor of barbecue, which is endless in aftertaste and never tires of eating.