Required materials: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian bean paste, 250 grams of dried chili, 100 grams of ginger, 200 grams of garlic, 300 grams of onion, 150 grams of rock sugar, mash juice 500 grams, 100 grams of star anise, 50 grams of Sannai, cinnamon 50 grams of small aniseed 50 grams of fennel, grass 25 grams of grass 25 grams, comfrey 25 grams 10 grams of incense, vanilla 10 grams, 5 grams of male cloves

Methods: 1, vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded velvet, that is, into the patty cake chili; ginger beat; garlic peeled flap; onion pull knot; rock candy cracked; star anise, Sannai, cinnamon broken into small pieces; fruits of the grass beat.

2, frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, scallion knots burst incense, and then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly stir-fry about 1 ~ 1?5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly whitish, pick out the pot of onion knots do not use.

3, then into the star anise, Sannai, cinnamon, aniseed, fennel, grass nuts, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 ~ 20 minutes, to the pot of spices in the dark color, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates completely, this time the pot will be away from the fire mouth, cover and warm up to the pot of raw materials cooled down, that is, the bottom of the pot of spicy spices.

4, detailed production method video Jiawei front English B F T back number 3 3 9