First, the required ingredients:
800g of edible oil, 250g of Pixian watercress red oil sauce, 0/50g of chili sauce/kloc, 0/00g of chopped pepper/kloc, 60g of oyster sauce, 6g of lobster sauce, 30g of onion, ginger foam and garlic (peeled garlic, crushed with a machine or crushed with a garlic press or a knife).
Second, the required aniseed:
20g of dried red pepper (pepper is selected according to local spiciness), 3g of Amomum tsaoko, 5g of Amomum villosum, 5g of Cumin, 3g of Alpinia officinarum, 5g of fragrant sand, 2g of fragrant leaves, 6g of pepper10g, 6g of star anise, 5g of dried tangerine peel, 5g of cinnamon and 4g of fennel.
Third, the production steps:
1, soak the spices for ten minutes, and wash them for later use.
2. Pour 800g of cooking oil and 60g of douchi into the pot, bring it to a boil with high fire, then add spices and simmer for 20 to 30 minutes (until the pepper just turns from red to black, filter out the spice residue according to the amount and time of materials, as long as it is cooked sesame oil).
3. Stir-fry ginger foam, garlic and onion into sesame oil (stir-fry takes 3-4 minutes), then add 250g Pixian bean paste, 0/50g hot sauce100g chopped pepper100g oyster sauce, and simmer for 8-65500.
Note: In the process of cooking, pay attention to continuous stirring to avoid burning the pot, and the time should be adjusted according to the weight. Boiled red oil should be sealed to prevent the fragrance from volatilizing.
Millet pepper, ginger, garlic and onion (the ratio of garlic to ginger is preferably 10: 1, garlic is more fragrant). Chop all the ingredients into foam, pour peanut oil into the hot pot, add half of minced garlic and stir-fry until golden brown, then pour in the rest of garlic, ginger and onion (which is more fragrant, and the whole process should be simmered), and start seasoning below.