1kg of spices (85g of aniseed, 85g of cinnamon, 85g of Amomum tsaoko, 85g of fragrant leaves, 85g of fennel, 85g of Senecio scandens, 85g of kaempferia kaempferia, 85g of citronella, 85g of sedge, 85g of radix aucklandiae, 42g of galangal, 25g of clove, 42g of galangal.

Production:

1. Break the spices, add the cooking wine, soak for 3 minutes, and pour out the cooking wine without the adsorption of the spices, so that the spices will taste quickly.

2. Put three kinds of oils in the pot, and when it is 3% hot, add onion, ginger and garlic, and simmer on low fire until it turns yellow and fragrant. Take out onion, ginger and garlic (to make garlic fragrant), add bean paste and soaked spices, and simmer on low fire for about 1 hour until it is fragrant but not hard, then cease fire, put into a container and precipitate.

3. When the sediment is separated from the oil and sauce, separate the oil and sauce into a container, then put 2/3 of the oil and 1/2 of the sauce into another pot, add 3 kilograms of clean water, simmer for about 12 hours (to completely release the fragrance in the sauce), and remove the residue, and the obtained oil (all the water is boiled out, and the remaining oil is still 2/3 of the crude oil) will become spicy oil.

4. Mix and stir the remaining 1/2 sauce and 1/3 oil to obtain the spicy sauce.