Production method:
1, first cut the cloves, tsaoko, cardamom, nutmeg, fennel, cinnamon, star anise, rhizoma anemarrhenae, Amomum villosum, fermented grains, fragrant leaves, grass and other spices into 2 inches long, and soak them in warm water for about 20 minutes.
2. Remove and control the dry water, and put it into a cooking machine to break and take it out.
3. Soak dried peppers in warm water for 20 minutes, and break them with a cooking machine to make Zanba sea pepper for later use.
4. Crush Pixian watercress, oil pepper and dried lobster sauce into mud with a cooking machine for later use.
5. Pour 500ml of oil into the pot, then pour the dried spices that have been broken before, turn on the cold oil in the cold pot and simmer for about 15-20 minutes.
6. When the spices are brown and dry, filter the boiled spice oil into another pot with a strainer.
7. Add the spice oil that has just been fried into another pot, pour the mixed sauce that has been mashed into the spice oil before, and stir-fry the sea pepper.
8. Add minced ginger and garlic, dried pepper, and a tablespoon of chicken oil.
9. After 15 minutes, add about 25 grams of white wine, and continue to stir fry until the moisture of each raw material is almost dry, add the fried spice pieces and continue to stir fry until the raw materials are 9 minutes dry, and stir fry for 5- 10 minutes.
10, turn off the fire and put it in a container for later use.