Please check:

According to the proportion, 50 kg of oil, 10 kg of butter, (lard 10 kg, chicken oil 10 kg need to be mixed in advance for later use), rapeseed oil 10 kg, salad oil 10 kg.

Ciba pepper: 6 kg of bullets, 6 kg of Shizhuhong, and 3 kg of Wang Ba pepper. Soak the pepper and boiling water in a big barrel and break it with a machine for later use.

Pepper, pepper, 2 kg, all good, choke with white wine for later use.

Pixian watercress: the best 10 kg.

Seasoning: 50g each of star anise, cinnamon, white button, Amomum tsaoko, fragrant leaves, citronella, lawn mower, galangal, kaempferia kaempferia, old button, licorice, clove, fennel, groundsel and sandalwood, which are ground into fine powder by a machine and choked with white wine for later use.

Accessories: 5 kg of ginger, 5 kg of onion, 2 kg of coriander, 5 kg of coriander and 5 kg of onion, all washed and cut into sections for later use.

Stir-fry: add vegetable oil to a large wok and cook to 180℃, add butter, chicken oil, lard and salad oil, add auxiliary materials and stir-fry until the auxiliary materials are golden yellow, take out, cool at 70℃ instead of oil, add pepper and stir-fry until the pepper floats and is not sticky, add pepper and watercress, stir-fry until the temperature reaches 90℃, and then add.

Note: There are additives in this formula, but I didn't write it down. Additives are within the allowable range and are not recommended here.