500 grams of vegetable oil 300 grams of butter 300 grams of Pixian bean 300 grams of dried chili 350 grams of ginger 20 grams of garlic 40 grams of scallions 60 grams of sugar 30 grams of mash juice 100 grams of star anise 20 grams of Sannai 10 grams of cinnamon 10 grams of aniseed 10 grams of grass 5 grams of comfrey 5 grams of spices 2 grams of vanilla 2 grams of cloves 1 gram.

Method:

1, vegetable oil first refined; butter cut into small pieces; Pixian bean paste chopped fine; dried chili into the pot of boiling water to cook for about 2 minutes, fish out of the stranded velvet, that is, into the patty cake chili; ginger broken; garlic peeled flap; onion knot; rock sugar cracked; anise, trinacota, cinnamon broken into small pieces; fennel tapped broken.

2, frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, onion knots burst incense, and then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly stir-fry about 1 ~ 1?5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, picked out of the pot of onion knots do not use.

3, then into the star anise, Sannai, cinnamon, aniseed, fennel, grass nuts, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the dark color, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates, then the pot will be away from the mouth of the fire, warmed up to the pot of raw materials cooled