Raw materials:

1. 1 kg of spices (85 grams of dashi, 85 grams of cinnamon, 85 grams of fruits, 85 grams of leaves, 85 grams of cumin, 85 grams of thyme, 85 grams of kenaf, 85 grams of lemongrass, 85 grams of mossy grass, 85 grams of wood, 42 grams of ginger, 42 grams of ginger, 25 grams of cloves, 42 grams of cardamom, in which the cloves put more than one will be bitter to be put at the least. (Cardamom, ginger, ginger put more will be sour)

2. Pixian soybean paste 15 kg, green onion, ginger 5 kg, garlic 10 kg, boiled to remove the moisture of the fresh butter 25 kg, rapeseed oil 25 kg, 25 kg of peanut oil, 1 kg of cooking wine.

Production:

1, the spices broken, into the wine, soak for 30 minutes, the spices did not adsorption of wine poured, so that the spices out of flavor fast.

2, the pan under three kinds of oil, burned to 30% hot, under the onion, ginger and garlic, small fire simmer to its yellowing incense, fish out the onion and ginger to stay garlic (in order to let the garlic out of the more flavor), under the soybean paste and soak the good spices simmered on a small fire for about 1 hour or so to the incense without hardening when the ceasefire, into the receptacle, precipitation.

3, precipitation to the separation of oil and sauce, the oil and sauce separately into the container, and then take 2/3 of the oil and 1/2 of the sauce into another pot, under 30 kg of water, simmering on low heat for about 12 hours (so that the sauce in the full release of the flavor), dregs, the resulting oil (all the water out of the simmering, the remaining oil is still the amount of 2/3 of the crude oil) that is, into the spicy oil.

4, will boil the oil remaining 1/2 sauce and 1/3 oil mixing and stirring, that is, into the spicy sauce.