Ingredients: butter 15 kg vegetable oil 30 kg chicken oil 20 kg lard 10 kg watercress 30 kg ciba pepper 50 kg Erguotou 1 bottle of fermented grains 4 kg ginger 4 kg coriander root 1 kg onion 5 kg onion 6 kg dried onion 1 kg crystal sugar 400g single garlic. 40g Amomum villosum 100g fragrant fruit 100g cinnamon 100g licorice 50g branch mowing 100g groundsel 100g fennel 150g vanilla 100g fragrant leaves 100g vanilla. 438+000g Gan Song 100g Laokou 100g Red Pepper 2 kg Green Pepper 1.5 kg Blade Pepper 2 kg.

Production: (1) After the spice is broken, it is mixed with white wine and water for one day to make the fragrance fully emitted. (2) firstly, cooking the vegetable oil; Cut the butter into small pieces; Pixian watercress is finely cut; Garlic peeled into petals; (3) Put the wok on a medium fire, heat it with vegetable oil, add butter to boil, and add ginger, garlic cloves, onions, etc. Until fragrant, add Pixian watercress and Ciba pepper, and stir-fry for about 1 ~ 1.5 hours with low fire until the watercress is dry and fragrant. (4) Add pepper and stir fry. (5) Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Arnebia euchroma, geranium and vanilla. Continue to stir fry on low heat for about 15 ~ 20 minutes. (6) When the color of spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil it into mash juice with low fire. (7) Add pepper and stir fry, add garlic and turn off the heat. Cover the pot and simmer until the raw materials in the pot are cooled.