Mix 1 kg wine, 5 g pepper, 50 g salt, 10 g chicken powder, 5 g pepper and 200 g onion ginger juice evenly.

Formula:

Pig white soup paste, cooking wine, salt 10g, chicken white soup paste, chicken wing seasoning powder, monosodium glutamate, sweet potato starch and fish sauce 8g each, sesame paste, sugar and sand tea paste 6g each, peanut butter 9g, ribs sauce 3g, oyster sauce 5g, water 20g, chinese wolfberry wine 5g and salad oil 20g.

Production method:

Add 25g salad oil to the pot, heat 50% juice, add all the ingredients in turn, and fry together for 20 minutes.

Seasoning:

Material A (5 grams of Angelica sinensis, Radix Adenophorae and Radix Codonopsis, 3 grams of Poria, Rhizoma Chuanxiong, Radix Rehmanniae, Atractylodis Macrocephalae and Rhizoma Dioscoreae), Material B (5 grams of Lycium barbarum, 6 grams of jujube, 0/0 gram of salt/kloc, 20 grams of monosodium glutamate, 5 grams of chicken essence and 5 grams of pepper), and 5 grams of ginger and garlic.