15 Jin of bullet dried pepper, 50 Jin of butter, 20 Jin of salad oil, 10 Jin of lard, 10 Jin of watercress, 250g of rock sugar, 300g of fermented grains, 200g of fermented beans,1000g of ginger,/kloc. Citronella 60g, Amomum tsaoko 100g, fennel 100g, cinnamon 100g, fragrant leaves 100g, fragrant fruit 80g, Chinese liquor 100g, Chinese prickly ash 500g and pepper 500g.

1. First, cook the pepper with a small torch for about 1 hour, fully cook it, absorb enough water, then drain the water, try to hold it down with a heavy object, and don't fry it easily, and then put it on a coarse meat feeder to refine (fry the pepper) for use.

2. Ginger pats garlic and onions and cuts them into large pieces. Soak Zanthoxylum bungeanum in cold water for half an hour, and filter out the water for later use.

3. Boil herbs, fruits and other spices in boiling water for 3-5 minutes, then take them out and soak them in Chinese liquor for later use.

4. Put butter, lard and salad oil together in a pot, raise the temperature to about 70%, add ginger, garlic and onion, stir-fry until golden brown (be careful not to cause danger, or wait until the oil temperature drops to about 50%), then stir-fry Pixian watercress to 8 minutes, add pepper and rock sugar to ferment the bean paste, stir-fry until 6 minutes are dry, continue to stir-fry spices, stir-fry until 7 minutes are dry, and then Put it into a stainless steel barrel, cover it and stew for about 8 hours, take out the oil on the surface, then add boiling water to wash the bottom material for sedimentation 1 hour, then wipe off the oil on the surface, and dry the red oil and use it in the hot pot red pot.