2. Thirteen spices ingredients: Zanthoxylum bungeanum110g, aniseed 70g, small spices 70g, Amomum tsaoko 30g, Amomum villosum 20g, Amomum tsaoko 25g, Amomum cardamom 30g, Alpinia officinarum 30g, dried ginger 35g, nutmeg 25g, long pepper 20g and dried tangerine peel. (500g) Stir-fry these ingredients with a small fire in a dry pan, then grind them into powder, then pour 50g of black pepper and 50g of white pepper and stir them evenly.
3. Ingredients of oil-peppered seeds: Chili noodles (200g of millet pepper, 200g of Vitex negundo100g), 500g of rapeseed oil, 50g of thirteen spices15g, 50g of white sesame seeds and 40g of refined salt. Stir well, then heat it, let it cool slightly, and pour it in 2-3 times. When pouring it for the first time, stir it evenly and quickly, so that the batter can't be put on, and the bottom is still dry powder. Finally, add 20 grams of sugar and a little vinegar (you can leave it).
4. Seasoning water ingredients: Xiaoxiang120g, 50g of pepper, 25g of aniseed, 3g of clove and 5g of cinnamon. Put 5 kg of water in the pot, add ingredients, boil for 5 minutes on high fire, turn to low heat for 30 minutes, and add 25 grams of salt. After cooling, filter out the residue, and you can put a little monosodium glutamate, which tastes better. If you don't like monosodium glutamate, you can leave it alone.
5. Vinegar sauce ingredients: water 1 00g, fragrant leaves1tablet, 2 petals of aniseed and 2g of cinnamon. Boil the pot for 3-5 minutes, filter out impurities, let it cool slightly, pour in 500 grams of rice vinegar and stir well. Remember to be careful not to have oil, otherwise it will easily taste bad.
6, garlic juice garlic peeled, smashed into garlic paste, burned a little oil in the pot, directly rushed into the garlic paste, quickly stirred, forced the garlic flavor out. Then add a little salt, pour in the cold white and melt, and stir well.