Cooked vegetable oil 5000g lard 1000g Pixian watercress 1250g white wine 50g black bean sauce 20g pepper.

Zanthoxylum bungeanum 200g ginger 100g garlic 150g onion 150g rock sugar 100g fermented grains 100g octagonal 50g.

Sannai 30g Cinnamomum cassia 40g Fennel 100g Amomum tsaoko 50g Fragrant Leaves 30g Vanilla 15g Clove 5g Senecio scandens 50g Citronella.

Production method:

Crushing star anise into small grains, slicing, cutting cinnamon into small grains, breaking tsaoko into small pieces, cutting fragrant leaves into small pieces, and cutting citronella into small pieces. Soak all spices and peppers in water respectively. Until the spices and peppers are fully soaked, filtered and drained.

Prepare two workpieces:

Add (watercress, onion, ginger, fermented grains, garlic 25g, lobster sauce rock sugar) and mix well.

In another pot, heat the cooked vegetable oil and lard to 70-80% oil temperature, then slowly pour it on the mixed mixture while stirring until the oil is completely poured out. Then put the pot on the stove and fry it slowly with low fire. When cooking, stir the bottom of the pot constantly to avoid sticking to the pot. When it dries for six minutes, spices will be popular. Continue to stir-fry the swollen pepper for about 20 minutes and stir-fry for 5- 10 minutes. When the aroma of the raw materials in the pot overflows, take out the pot and get the hot sauce.

Hanging soup:

Bovine bone 15kg pig bone 5kg pepper 10g cooking wine 200g onion 100g ginger 100g.

Break pig bones and ox bones, boil them with cold water to remove blood, and wash them with clear water.

Put all the ingredients into another large pot, add water 10KG, and simmer for about 4 hours (the soup cooked by big fire is milky white, which is easy to cause the soup to boil). Take out the bones, and it's clear soup.

Boil the soup stock:

Mix 4 parts of base material with 6 parts of clear soup, add 50 grams of pepper, 200 grams of ginger and 200 grams of garlic, and cook together for about 2 hours. Remove residue and get soup.

Divide the pot:

50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of dried pepper, 25g of pepper,15g. Divide the broth evenly into each pot, keep each pot 8 minutes full, and add the above ingredients.