Ingredients: 500g of garlic, Sichuan pickled ginger 1000g, 4 bottles of Lin Dian brand wild pepper (produced in Guangxi), Pixian bean paste 1000g, 200g of seafood sauce, 600g of Sichuan pickled pepper, 2 bottles of Laoganma douchi sauce (broken with a blender), and 6 bottles of Hunan spice girls and Yongfeng spice girls.

Production: Garlic, pickled ginger, pepper, pickled sea pepper and Laoganma douchi are respectively put into a blender to be broken, and Pixian bean paste is chopped. Heat1500g of tea oil (or peanut oil can be used instead) in the pot, add1000g of red oil, stir-fry evenly, add garlic and ginger, stir-fry until fragrant, then add other seasonings and simmer for 30 minutes to limit the fragrance.