Ingredients

1 tael of braised buns, 1 tael of Sichuan peppercorns, 0.5 taels of tangerine peel, 0.5 taels of star anise, 1 tael of cloves, 0.5 taels of cinnamon twigs, 5 taels of grass fruits, 1.5 taels of licorice, 2 monk fruit, 1 tael of cardamom, 1 tael of dried chili, 1 tael of nai, 1 jin of spices, 1 jin of minced garlic, 8 taels of chili powder, 1 jin of fine chili powder, 200 g of Sichuan pepper powder, 600 g of spicy bean paste , 300ml of rice wine, 600g of soybean paste, 100g of black bean paste, 1 jin of rock sugar, 4500ml of stock, 300g of chicken powder.

Method

1. Take a pot, add a little oil, dried chili and Sichuan peppercorns and stir-fry until fragrant.

2. Add the spices to the pot, stir-fry and serve.

3. Add Chaotian chili powder and fine chili powder to the pot and stir-fry. Add spicy bean paste, soybean paste and black bean paste and stir-fry. Add broth, seasonings, and method 1 , 2 ingredients and the remaining stewed bun ingredients are slowly simmered on low heat for 3 to 4 hours to make the spicy soup base.