200g of butter, 50g of vegetable oil150g, 30g of crystal sugar, 200g of Bazin sea pepper, 200g of Pixian watercress, 0g of fermented grains100g, 50g of ginger, 50g of garlic, 0g of scallion100g, and 20g of pepper and lobster sauce.

Operation:

Heat butter and vegetable oil in a pan, stir-fry Pixian watercress and sea pepper with low heat, stir-fry ginger, garlic, lobster sauce, spiced pepper and green onion, and add appropriate amount of fermented grains, pepper, chicken essence and refined salt.

Use:

Add appropriate amount of seasoning to the hot pot, add beef bone soup or pork bone soup, and bring to a boil. If the flavor is not enough, add seasoning and cook until the flavor is rich.