Raw materials: 2500g of vegetable oil, 500g of butter1.500g, Pixian watercress1.500g, 250g of dried chilli, 20g of ginger100g, 200g of garlic, 300g of onion and 0/.50g of crystal sugar.

Method:

1. Refine vegetable oil first, cut butter into small pieces, and chop Pixian watercress. After the dried peppers are boiled in a boiling water pot for about 2 minutes, they are taken out and ground into minced meat. This is Bazin pepper.

2. Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil it, add ginger, garlic cloves and scallion to saute until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry slowly for about 1 to 15 hours until the watercress is dry and fragrant.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon leaves, etc. Continue to stir fry on low heat for about 15 to 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, remove the pan end from the fire and cover the wok.