2. spices: 3g of star anise, 1g of cinnamon, 1g of tsaoko, 1g of kaempferia galanga, 2g of clove, 5g of cardamom, 1g of Amomum villosum, 5g of angelica dahurica, 5g of dried tangerine peel, 4g of banksia rose, 5g of nutmeg, 1 pieces of Siraitia grosvenorii, 5g of angelica sinensis and 5g of galangal.
3. First, smash Tsaoko to remove seeds, smash nutmeg, smash Siraitia grosvenorii, cut Angelica sinensis, chop Alpinia officinarum, chop Lingcao, chop Citronella, put all the prepared spices (except Senecio scandens) into a pot with boiling water for 2 minutes, and then filter and control the moisture for later use. Mix dried Zanthoxylum bungeanum with half a catty of Chinese liquor and leave it for one hour.
4. Put the pot on the stove, pour in clean water, bring it to a boil, add dried Paprika, stir well and cook for 1 minutes, quickly remove the dried water, and grind it into thick sauce with a meat grinder to make Ciba sea pepper.
5. Set a large pot on fire, heat it in a medium fire, then pour in refined vegetable oil, lard and chicken oil until the oil temperature rises to about 16 degrees, then slowly add chopped ginger (be sure to pay attention to safety, it is easy to cause fire when it is cooked quickly), then slowly add onion rice, garlic rice and green onion rice after medium fire until the water content of ginger, onion and onion is basically dry and fried over medium fire.
6. Wait until the ingredients in the pot are red and bright, and the bean paste is fragrant. Pour in the soaked spices and simmer for about 2 minutes.
7. When the spices are fragrant, add the pepper, pepper, lobster sauce and crystal sugar invaded by white wine, continue to boil for 1 minutes, then add the Senecio scandens, boil for 5 minutes, then pour in the white wine, stir well and turn off the heat.
8. Put the boiled dry pot into a barrel and seal it for three days, and beat out the excess grease on the surface for later use. Just mince the remaining cooked sauce with a meat grinder.