Raw materials: 5kg of cooked vegetable oil, lard 1kg, Pixian watercress 1kg, 50g of Chinese liquor, 20g of lobster sauce, 2kg of Chinese prickly ash, 200g of Chinese prickly ash, 0/00g of ginger, 0/50g of garlic/kloc, and 0/50g of onion/kloc. Fennel100g, Amomum tsao-ko 50g, geranium 30g, vanilla15g, clove 5g, Senecio scandens 50g and citronella 30g.
Seasoning: 20 kg of butter; 5 Jin of oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang.
Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin and dried seaweed; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil.
This is similar to the general base material, but when making it, the amount put in has a lot to do with the heat and soup.