1, vegetable oil, salad oil and chicken oil are cooked separately (the taste is more fragrant after cooking); Cut the butter into small pieces; Pixian watercress is finely cut.

2. Put the dried chilies in a boiling water pot for about 2 minutes, then take them out and grind them into paste, which is Bazin chilies; Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Crushing star anise, rhizoma kaempferiae and cinnamon into small pieces; The grass fruit is broken.

3. Heat the wok with vegetable oil, salad oil and chicken oil in medium heat, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress, Bazin pepper and green pepper, and stir fry slowly for about 1- 1.5 hours until watercress is wet.

4. Immediately add star anise, Rhizoma Kaempferiae, Cortex Cinnamomi, Fructus Foeniculi, Fructus Tsaoko, Radix Arnebiae, Pelargonium Geranium, Vanilla, and Flos Caryophylli, and continue to stir-fry for about 15-20 minutes until the color of spices in the pot becomes darker.

5. Add rock sugar and mash, and simmer slowly until the water in mash is completely evaporated (that is, when there is no water vapor). At this time, leave the pot end away from the fire mouth and cover it with slow fire until the raw materials in the pot are cooled, and the oil floating on the surface is old oil.