Ingredients: raw butter 1 kg, vegetable oil 1 kg, green pepper 25g, dried pepper 250g, lobster sauce100g, fermented grains (or rock sugar)150g, bean paste150g, ginger.

Accessories: cinnamon10g, clove10g, Amomum villosum10g, cardamom10g, fragrant leaves 5g, fennel 5g, tsaoko-3 and kaempferia kaempferia10g.

1, simmer in beef oil pan, sieve and leave oil.

2. Put the dried peppers into a cold water pot, cook for 10 minute, turn off the fire, and crush or chop them with a blender. Boil the seasoning in a pot for 2 minutes, turn off the heat and break it with a blender.

3, put vegetable oil and butter in the pot, 70% to 80% hot, onion knotted, ginger sliced, and fished out after turning golden yellow.

4. Add bean paste and stir-fry for 2 minutes, then add chopped pepper and lobster sauce, stir-fry on low fire for 10 minute, then add the stirred spices and pepper particles and stir-fry on low fire for 10 minute. Add mashed potatoes, stir-fry for 20 minutes, add monosodium glutamate and salt, stir well and turn off the heat.

5. Put a layer of plastic wrap on the baking tray. After the bottom material is cooled to room temperature, put the bottom material into a baking tray, put it in the refrigerator for one hour and then cut into pieces.