The production process of maocai base material is as follows:

Ingredients: 5kg butter, 1.5kg lard, 1kg chicken oil and 7.5kg salad oil. 25g garlic, 5g scallion, 3g onion, 5g ginger and 3g celery. 4kg of Pixian bean paste, 3.5kg of Ciba pepper, 25g of rock sugar, 5g of rice wine, 25 g of green pepper and red pepper, 3g of white wine (boiled dry pepper for five minutes, smashed with ginger to make Ciba pepper), 6g of star anise, 25g of licorice.

1. Slice ginger, garlic, scallion and onion; Rock sugar is broken; The spices are ground into fine powder, the prickly ash is broken, and they are all soaked and wetted with Chinese liquor.

2. Put the four kinds of oilseeds in the pan, heat them to four minutes, fry the onion, ginger, garlic and onion until golden, and take them out.

3. When the oil temperature is reduced to four minutes, add the Zanba pepper and the bean paste in turn, and stir-fry for one and a half to two hours on low heat, so that it is spicy and delicious.

4. Add spices, stir-fry for half an hour, and add rice wine.

5, out of the pot, maocai bottom material.