Ingredients: nutmeg 30g, cardamom 25g, fragrant fruit 25g, anise 85g, Chinese prickly ash 20g, Rhizoma Kaempferiae 45g, Amomum villosum 30g, Radix Angelicae Dahuricae 85g, star anise 35g, clove 15g, fennel 108g, cinnamon 80g, salt 80g and monosodium glutamate 40g.

Production method: First, pour about 3 kg of clean water into a pot and boil it on fire; Then put the spices listed above into gauze, tie them tightly, put them in a pot, and cook them for about 20-30 minutes on low fire (stir the big bag with a shovel constantly during the cooking process, so that the big bag can absorb water evenly and the fragrance can be immersed in the water faster), and take out the bag (don't throw it, the big bag can be recycled for 2-3 times); After boiling again, add salt and let the salt melt fully. After the water cools, add monosodium glutamate.

2, oily and spicy

Ingredients: 200g of dried chili, 50g of prickly ash, 60g of peanut kernel, 50g of cooked sesame, proper amount of salt, and blending oil 120ml.

Production method:

Step 1: Stir-fry sesame seeds (slightly oily); Stir-fry Zanthoxylum bungeanum until brown and mash, and filter Zanthoxylum bungeanum with a filter net to leave powder for later use.

Step 2: fry the dried chilies in hot oil, and don't use much oil. When the chilies are slightly black, and you can stir them with chopsticks and feel the hard feeling of frying, you can do it. Don't fry them. Be sure to control the temperature of the oil.

Step 3: fry the dried peppers and mash them (it is easier to mash them with some salt) and let them cool. If you are afraid of trouble, you can also buy Chili powder directly in the market.

Step 4: Fry peanuts in 70% to 80% hot oil for 2-3 minutes, and mash them after frying.

Step 5: Mix the prepared sesame seeds, Chili powder, pepper powder and peanuts together. After the oil is heated, let it dry a little (to prevent the pepper from burning), add it to the pepper powder several times, and when you hear a prick, stir it evenly. Finally, you can also pour a few drops of balsamic vinegar into it, which tastes better.

3. Garlic juice

Ingredients: garlic, cold boiled water

Production method:

Step 1: Wash and peel garlic;

Step 2: Mash garlic into mashed garlic with a garlic masher, the finer the better;

Step 3: add a proper amount of cold boiled water to the garlic paste and serve.

Fourth, sesame sauce

Ingredients: white sesame and sesame oil.

Production method: Step 1: Pick white sesame seeds, remove impurities and dust, drain water, put them in a dry pot and slowly fry them with low fire;

Step 2: Put the fried sesame seeds and sesame oil into a blender to make a paste. Note: If the sesame paste is too thick, you can add some oil to dilute it. Of course, you can also dilute the ready-made sesame paste and use it directly.