Ingredients: 2500g of butter, 3000g of salad oil, 50g of lobster sauce150g, 50g of white sesame, 500g of red bean paste1250g, 500g of spicy hot pot bottom material and 5000mg of soup stock.

Spices: red pepper100g, green pepper100g, dried pepper (80g), fennel15g, galangal10g, star anise15g, fragrant leaves10g, etc.

Seasoning: 300g of onion, 300g of ginger, 200g of garlic, 0/00g of cooking wine/kloc-,20g of monosodium glutamate and 20g of special flavor fresh.

Sichuan-style chuanchuanxiang must be spicy and delicious, but it should also be combined with local tastes. First, heat the oil in the ingredients, stir-fry the other three ingredients, and then pour in the broth to boil. Then wrap the spices in gauze and boil them in a pot for 30 minutes. The package can be used twice. If the spicy taste is not enough, you can add green pepper. Salt is added according to the situation, remember that it is better to be a little salty.

2, Chinese hamburger brine

Ingredients: 5000g of stock, 70g of sugar color, 60g of red pepper10g of rock sugar, 50g of cooking wine, and 0g of salt10g.

Spices: 6 g of nutmeg, 0/0 g of star anise/kloc, 6 g of fennel 10 g, 6 g of pepper 12 g, 6 g of fragrant leaves, 0/0 g of cinnamon/kloc, 0/0 g of tsaoko/kloc, 6 g of galangal and 6 g of fragrant fruit/kloc.

3. sauce cake

Noodles: 500g of flour, 350g of warm water and 5g of sugar.

Spices: pepper10g, fennel10g, cinnamon10g, fragrant leaves10g. Pulverize into powder for use.

Sauce: salad oil 250g, red bean paste150g, chopped green onion150g, oyster sauce 50g, ginger juice 50g, garlic 50g, sugar 30g, spice 5g, Chili powder 5g, monosodium glutamate 8g, thirteen spices 5g and spicy fresh chicken powder 5g.