Making process:

1, the butter, canola oil mixed evenly burned to 80% hot when the end away from the fire mouth cooling for a while (the pot just smoke).

2, wait until the temperature of the oil down to 40% hot into the soaked comfrey invasion of frying excellent and then the comfrey out of the discard

(Note: comfrey is for the sake of the color is good to look at, wait until the pot of oil changed color, you can put the comfrey out of the discard.) .

3, add onion and ginger pieces fried and dry when the onion and ginger out of the discard can be. Add rock sugar simmering sugar color, plus spicy sauce with low heat for about 20 minutes, add spices continue to heat for 10 minutes, under the spicy sauce heating for 10 minutes, add peppercorns and green peppercorns in the coarse end of the heating for 15 minutes, such as the spicy flavor out of the mash plus mash pushed evenly, the water will be exhausted when the end of the fire away from the mouth, down to room temperature when the both the base material.