5000g of vegetable oil, butter 1000g, Pixian watercress 1250g, 50g of white wine, 20 douchi, 2000g of pepper, 200g of pepper, 0/00g of ginger 150g of garlic and 65430 of onion. 50g of star anise, 30g of rhizoma Dioscoreae Septemlobae, 40g of cinnamon, 50g of fennel100g, 50g of tsaoko, 30g of fragrant leaves, 5g of vanilla15g, 5g of clove and 50g of citronella.

Second, the frying process of chuanchuanxiang base material

The first step, cut the star anise and cinnamon into small pieces, slice it with three-nai, mash and cut it into small pieces, slice the fragrant leaves and cut it into small pieces.

Step 2: soak all spices and pepper in water until they are completely soaked, and then filter the water for later use.

Step 3: Prepare 2 pots. Add (watercress, onion, ginger, fermented grains, 25g liquor, garlic, lobster sauce and rock sugar) and mix well. Pour the cooked vegetable oil and butter into another pot and cook until the oil temperature is 7-80%. Pour the oil on the mixture at a constant speed, stirring constantly.

Step 4, stir-fry the mixed materials with low fire, constantly stirring the bottom of the pot to avoid sticking to the pot, and add spare spices when frying.

Step 5: Continue frying for about 20 minutes, add the soaked pepper and fry for 5- 10 minutes. When the aroma of the raw materials in the pot overflows, they are taken out of the pot to form a string bottom.

Third, the process of hanging soup and boiling

1, soup stock

Bovine bone 15 kg, pig bone 5 kg, pepper 10 g, cooking wine 200 g, onion 100 g, ginger 100 g.

2. Soup boiling process

The first step is to break pig bones and cattle bones, clean them and remove blood.

Step 2: Add 10KG water to the pot, add the soup materials, simmer for about 4 hours, and take out the bones to make clear soup.