Making:
1, chop Pixian bean paste and pickled sea pepper into fine pieces, put them into a basin, then pour in Chili powder and washed Lithospermum, and add 200 grams of water to mix well; Slap green onions and ginger with a knife to make them easy to taste when fried; Onions are cut into 4 cm square pieces; Cut carrots into large pieces; Soak vetiver, fennel, cardamom, cinnamon, geranium, licorice, Amomum tsaoko, nutmeg and kaempferia kaempferia in clear water for 20 minutes, then wash and remove to remove water for later use.
2. When the wok is on fire, inject 300g of refined peanut oil. When the wok is heated to 30%, add scallion, ginger, fennel, vetiver, cinnamon, cardamom, geranium, licorice, Amomum tsaoko, nutmeg and kaempferia kaempferia in turn. Slowly raise the oil temperature (up to 50% heat) with low fire, and simmer for about 20 minutes until all the ingredients are fried to golden brown and the fragrance is fully dissolved.
3. When the oil is ignited again, stir-fry the tomato sauce1-2 minutes until the oil turns red, then pour in the remaining refined peanut oil, and add the evenly mixed Chili powder, bean paste, pickled peppers, Arnebia euchroma, onion, carrot and coriander root in turn, constantly stirring in the same direction, and simmer for about 25 minutes, until the oil in the pot turns red and fragrant.
Note: Peanut oil is the best edible oil. Pixian bean paste and pickled peppers should be cut to a suitable thickness.