A Ingredients: 160 grams of Tian Che brand spicy sauce, 25 grams of peanut butter, 22 grams of Lee Kum Kee seafood sauce, and 2,5 kg of salad oil. B Ingredients: 150 grams of white sesame seeds, 1 kg of dried chili

powdered peppers.

C Ingredients: 200 grams of minced ginger, 150 grams of minced garlic, 100 grams of minced mustard greens, 40 grams of Yangjiang black beans. D Ingredients: 20 grams of star anise powder, 20 grams of ground cumin, 7.5 grams of ground cinnamon

, 37.5 grams of ground cumin, 12.5 grams of ground thyme, 7.5 grams of ground clove, 25 grams of ground peppercorn powder (green peppercorn powder), 25 grams of ground pepper(red peppercorn powder)

each. E Ingredients: 40 grams of salt, Mrs. Lok 30 grams of chicken essence, Lotus MSG 25 grams.

Making: 1, the barrel first poured into the A material stirred. 2, the pot will be B material small fire frying slowly for 1 hour to dry incense poured into the barrel and stirred. 3, the C material were poured into the eight

into the hot frying pan with a small fire frying incense (because of ginger, garlic and other raw materials frying time is not the same, so it is best to fry separately, the appropriate amount of oil each time, but the total amount of oil

should not be more than 500 grams), and then pour into the 4, another pan with low heat will be D material fried incense (about 10 minutes) in the bucket and stir together.

5. Finally, pour the E ingredients into the bucket and stir well, wrap it with plastic wrap and leave it for 3 days.