Ingredients: butter 1500g, salad oil 7500g, ginger 2500g, Pixian watercress, Zanba pepper, pickled pepper, onion and garlic 500g, 4 bottles of fermented grains (400g/ bottle), and lobster sauce1bottle.

Production: add butter to the pot and boil, then add salad oil. When it is 60% hot, add onion, ginger and garlic, stir-fry for about 50 minutes with low fire, add chopped Pixian watercress, Bazin pepper and chopped pickled pepper, stir-fry with high fire until the oil starts to boil, then change to low fire, and add spices, rock sugar and lobster sauce. Mixed spice

40 grams of cardamom and fennel, 20 grams of cardamom, rapeseed, nutmeg and tsaoko, 60 grams of kaempferia kaempferia, Amomum villosum, cinnamon, fragrant leaves, crushed peppers and dried tangerine peel, 80 grams of star anise and cumin, 50 grams of licorice, 30 grams of row grass, cloves and pepper, and more special dishes are in Tang Jie.

Scope of application: You can use livestock as the main material to make spicy pot dishes.