20 pounds of butter, 5 pounds of oil, PI sauce 4 pounds, chili (new generation) 2.5 pounds, 2 pounds of peppercorns, 2 pounds of rock sugar, 1 pound of ginger, green onions 0.5 pounds.

Two, skewer base frying process

(a) skewer material processing

1, PI County bean paste stirred, chopped fine. Dry chili (new generation) section into small sections, and wash with water, ginger peeled and patted loosely with broken sections of dry chili together with white wine soak up. Soak up the chili pepper and ginger into the meat grinder into a puree standby.

2, scallions and ginger cut into pieces, comfrey soak through the cut into small pieces, spices soak through the water; tempeh minced, and bean paste, chili sauce debugging evenly, become spicy sauce spare.

3, the butter into the pot, while pouring salad oil mixed well, oil burning eight mature when cooling into four mature.

(2) skewers frying method

1, will be heated to forty percent of the oil mixture into the comfrey, to be excellent in the oil and fish out the comfrey, and at the same time into the onion and ginger pieces of fried, into the crushed rock sugar until the caramel color, add the spicy sauce, and change the heat to a small fire for about 1.5-2 hours.

2. Pour the soaked spices into the pot and continue heating over low heat for 0.5 hours. Add pepper powder, continue heating for 15 minutes with spicy flavor floating out. Add the mash and stir well, when the water is dry you can break the fire to cool.

3, skewer base frying is completed, set aside for 2-3 days, to be spices penetrate each other fusion flavor better.