5 kg of corn flour, 300 g of butter, 200 g of white sugar and 2 kg of water are evenly mixed to form a paste; Brush a layer of butter on the stainless steel tray, scoop a spoonful of corn paste (about 50g) and spread it evenly in the tray to form a cake with a thickness of about 5mm, steam it with plastic film for 10 minute, and take it out to form corn buns.

Cumin 1 kg, dried red pepper 500 g, galangal 350 g, pepper, star anise and fennel 300 g each, cinnamon, cardamom and Amomum tsaoko 200 g each, turmeric 150 g, clove 125 g, Amomum villosum, tangerine peel and thyme each.

Add 25 kg of rapeseed oil and 0/2.5 kg of butter/kloc-into the pot and heat it to 80% heat. Add 2.5 kg of onion and 1 kg of ginger slices, and fry with low fire to get steam. When the aroma escapes, turn off the fire and salvage the dregs. After the oil temperature is reduced to 40% heat, add 5 kg of ginger and garlic (garlic and ginger are as big as soybeans, so if they are too thin, fry them directly in the oil pan), pour in 10 kg of Pixian bean paste, stir well, and then add 340 g of spices (Cao Ling 100 g, 50 g of star anise, cinnamon and fragrant leaves each). Stir-fry 30g of Radix Angelicae Dahuricae, 30g of Fructus Foeniculi, 30g of Fructus Tsaoko, 2.5kg of onion, 2.5kg of celery and 5kg of Zanzibar pepper, turn to low heat, push evenly, pour in 1kg of green pepper and 500g of pepper noodles, stir-fry, and finally add 1kg of crystal sugar and 1kg.

1. When the chicken pieces are prefabricated in advance, the amount of oil is more than the amount of water, so that the flavor can be locked in the chicken pieces, and the products are more in line with the habit of Chengdu people to eat heavy oil and spicy food.

2. Taro is "delicate" and tends to turn black when it meets water or iron containers, so it is more appropriate to use chicken soup and chicken oil when steaming in advance and put it in non-iron containers.