250g butter, 100g vegetable oil, 150g Pixian douban, 50g Yongchuan black bean sauce, 10g rock sugar, 5g Sichuan peppercorns, 2g pepper, 30g dried chili, 20g fermented glutinous rice juice, Shao 20 grams of wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass fruits, 10 grams of cinnamon, 10 grams of grassroots, 10 grams of white mushrooms, 250 grams of chili noodles, and 1500 grams of fresh soup.
Put the wok on high heat, heat the vegetable oil until it is six-cooked, add Pixian County watercress (chop finely first) and stir-fry until fragrant, quickly add ginger, rice and pepper and stir-fry until fragrant, then immediately add fresh soup.
Add mashed black bean, finely ground rock sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried chili pepper, grass fruit and other condiments.
After boiling, remove the foam and serve as brine.