Ingredients: 8 grams of fennel, 8 grams of cumin, 5 grams of fragrant fruit, 5 grams of Amomum villosum, 5 grams of clove, 5 grams of white button, 5 grams of Amomum tsaoko, 5 grams of rhizoma anemarrhenae, 5 grams of vanilla, 5 grams of groundsel, 5 grams of fragrant leaves, 5 grams of cinnamon, 5 grams of star anise, 5 grams of dried tangerine peel, 5 grams of old button, 5 grams of citronella, 5 grams of Gan Song, 5 grams of licorice, and branches.
Operating steps:
1, all spices are ready, and the longer ones are cut into small pieces.
2, clean, with water for 20 minutes.
3. Clean peppers and prickly ash, soak them in water a little, and then control the excess water.
4. The soaked spices are controlled to remove excess water, and they are made into sawdust with a cooking machine.
5. Put the pepper into the cooking machine and break it.
6, broken rice sprouts, lobster sauce, bean paste, put into the cooking machine and fine.
7. Pour rapeseed oil into the pot, add spices into the cold oil, and simmer for ten minutes on medium and small fires to get the fragrance.
8. Boil the butter out of another pot and remove the oil residue.
9. Filter the oil in the boiled spice pot into the cow oil pot.
10, add finely chopped rice sprouts, fermented soybean, bean paste, pepper and pepper, and cook for half an hour on medium heat.
1 1, add the filtered spices and boil for half an hour on medium fire.
12, add white wine, fermented grains and pickled peppers, and cook for another half an hour.
13, boil it and put it in a container.