60g of coarse chili powder, 40g of fine morning glory powder, 30g of peppercorns, 10g of cinnamon, 2 grass nuts, 5g of licorice, 5g of cloves, 10g of star anise, 4g of fennel, 5g of cardamom, 200ml of salad oil, 50ml of sesame oil, 100g of soybean paste, salt.

Practice:

1. Pour the coarse chili powder and fine morning glory powder into a large bowl, rinse with 300ml boiling water and mix well.

2. Heat a wok, pour in the peppercorns and slowly stir-fry them over low heat.

3. Stir fry the peppercorns and grind them in a mortar and pestle, pick off the seeds and leave the pepper powder behind.

4. Cinnamon, grass berries, licorice, cloves, star anise, fennel, cardamom into the pot with 500ml of water and cook slowly over low heat for about 4 minutes.

5. Strain the spice residue (about 150ml left) after cooking out the flavor and set aside.

6. Heat a pan, pour in the salad oil and sesame oil and heat, add the mixed chili powder and stir fry on medium heat, then pour in the spices and cook the sauce.

7. Stir fry a few times and then add pepper, 100g of bean paste and a spoonful of salt.

8. Stir-fry until the surface of the even small bubbles of oil that moisture is slightly dry when you can.

This spicy sauce is made with highly spicy artichokes and is flavored with licorice and cloves to bring back the sweetness and reduce the spiciness of the artichokes without losing their original spiciness. The rest of the cinnamon, grass nuts, cardamom and other auxiliary ingredients are pungent and sweet, and the perfect combination of chili peppers, the taste of the authentic