Ingredients: vegetable oil 2500g butter1500g Pixian watercress1500g dried pepper 250g ginger100g garlic 200g onion 300g rock sugar150g fermented grains juice 500g star anise100g cinnamon 50g. Pixian watercress chopped fine; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Peel garlic into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken. 2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is fried with water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not needed. 3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon leaves, herbs, cloves, etc. , and continue to stir fry with low fire for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and slowly cook with low fire until the water in mash juice completely evaporates. At this time, remove the pan from the fire, and then.