1, the preparation of raw materials and spices: butter 1200g, salad oil 500g, Pixian bean 500g, bullet head chili 200g, lantern pepper 50g, ginger 10g, onion 5g, garlic 5g, pepper 3g, black pepper 2g, rock sugar 5g, chicken essence, salt; anise 2, Sannai 3g, cinnamon 1 piece, grass nuts 2, cloves 5g, cardamom 5g, cumin 5g, sand nuts 3g.

2, first soak the spices in water for half an hour, then rinse and drain.

3, the bullet head chili pepper and lantern salvage bureau in boiling water for 2 minutes, fish up, drain the water, and then broken with a machine, make patty cake chili.

4, in the pot into the appropriate amount of salad oil, until the boil to 7 layers of cooked, the butter into the melt. After the butter melts, put the onion, ginger and garlic into the stir-fry, stir-fry flavor, then reduce to a small fire.

5, and then patty cake chili and Pixian bean paste into the, with a small fire fried 1.5 hours, until the chili slightly white, water dry.

6, and then the spices into the stir-fry over low heat for 20 minutes.

7, wait until the fried incense, is the peppercorns and black pepper into, with a small fire fried incense, and then in the chicken essence, salt and rock sugar into, fried dry, turn off the fire, the production is complete.

8, will have been simmered in the soup, boiled, you can put a variety of ingredients together to eat.