Spice recipe
White buckle 5 grams Caogang 5 grams Sannai 3-5 grams Cloves 3-5 grams Sanshen 5 grams Sharpened kernels 5 grams Xiangguo 5 grams Cumin 5g cinnamon 5g licorice 5g chamomile 5g parsley 5g old button 5g licorice 5g tangerine 5g chen pericarp 5g wicker bark 5g lemongrass 5-8g star anise 5g coriander 5g thyme 5g cumin 8g vanilla 5g
Method of Preparation
Before stir-frying, cut the spices into 2-inch-long knots, and soak them for about 20 minutes in lukewarm water, then soak the peppercorns for about 20 minutes - Prepare two frying pans, put the soybean petals and scallions into one. ginger mash white wine 25 grams of garlic crushed rice vegetables black beans rock sugar) *** 9 samples mixed well - another pot add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the bean, while dripping oil while stirring, so as to avoid scorching the bean - until the oil dripping until the end of the day - and then the bean placed on the fire with a medium heat simmering for 10 minutes or so, the bean is almost dry when the water under the Ziba chili pepper, switch to Stir fry when the oil boils, switch to a small fire simmering, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the moisture of the raw materials is almost dry when added to soak up the spices to continue to stir fry until the raw materials are 9 dry under the soaking up the peppercorns, stir frying for 5-10 minutes can be-