material

2 kg of butter, 1.5 kg of salad oil, 1 Bao Pixian watercress, 50 g of white wine, 20 g of fermented grains, 400 g of roasted peppers, 50 g of ginger, 50 g of garlic, 75 g of pepper, 0/5 g of lobster sauce, 50 g of rock sugar.

Spices:

5g of Amomum Tsaoko, 3g of Dioscorea zingiberensis, 5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of dried tangerine peel, 8g of citronella, 5g of star anise, 5g of fragrant leaves, 8g of fennel and 5g of vanilla.

working methods

1. Soak the spices in hot water for about half an hour.

2. Pepper is soaked in hot water.

3. Take out the soaked spices and peppers and drain the water; Slice ginger, beat garlic and cut onion.

4. Prepare two pots, and put bean paste, onion, ginger, distiller's grains, semi-white wine, garlic, lobster sauce and rock sugar in one pot.

5. Stir well.

6. Heat another pot and bring the butter to a boil.

7. Add oil and heat to 70% to 80% heat.

8. Spoon the oil onto the evenly mixed seasoning and stir while dripping oil to avoid coking of watercress.

9. Until the oil is soaked. Then put the sauced pot on the fire and simmer for 10 minutes on medium heat.

10. Stir-fry the seasoning until it is dry.

1 1. Stir-fry over high heat until the oil boils, and cook over low heat for 15 minutes.

12, add the remaining white wine and continue to fry.

13, add foaming spices until the moisture of each raw material is dry, and continue to fry.

14, stir-fry until the raw materials are 9 minutes dry.

15, stir-fry the swollen peppers for 5- 10 minutes.

16, add Chili powder and stir well.

Second,

material

50g of chili powder, 2 tbsps of pepper powder, cinnamon powder 1 teaspoon, galangal powder 1 teaspoon, fennel powder 1 teaspoon, 30g of bean paste, 20g of lobster sauce10g, 20g of red onion, 30g of garlic and 65438+ of cold boiled water.

Exercise 1. Mix capsicum powder, Zanthoxylum bungeanum powder, cinnamon powder, Alpinia officinarum powder and fennel powder, and then add 100cc cold boiled water to make sauce.

2. Wash the lobster sauce and chop it into mud with bean paste; Chop garlic and onion separately for later use.

3. Put the salad oil into the pot and heat it to about 60℃, then put all the materials in the method 2 into the pot to make it fragrant.

4. Add 1 sauce, salt, chicken powder and fine sugar and stir-fry for about 5 minutes.