Main ingredient: 2-3 pounds of butter;

Supplementary ingredients: appropriate amount of wine; 2 handfuls of peppercorns; half a kilogram of dried chili peppers; 3 grasshopper fruits; appropriate amount of spices; 2 tablespoons of doubanjiang (bean paste); 2 pieces of ginger; 10 scallions; 10 cloves of garlic; appropriate amount of fennel; 2 handfuls of coriander; moderate amount of sand nuts; moderate amount of star anise; moderate amount of cinnamon; 2 taels of vegetable oil;

The peppercorns soaked in water;

2.? All spices soak water;

3.? In the market to buy a good dried chili can ask the boss to help break, you can also get their own home, dried chili to break a little;

4.? Pour vegetable oil in the pot, add butter to simmer, the purpose of adding vegetable oil is to make the butter better melt. Be sure to note: it must be on low heat!

5.? Simmering butter at the same time to prepare ginger, garlic, green onions; wait for the butter to melt, all in, about 10 minutes of simmering over low heat. Simmering process there will be some foam, you can use a funnel to fish out, simmering good to get out of the green onions;

6.? Turn off the heat, put the chili, put the bean paste. Open a small fire, stirring constantly, about half an hour, the chili has appeared to roll skin phenomenon, all the water evaporated on the line;

7. Pour in the water filtered peppercorns and all the spices, as well as the wine; if you have a blender to break up some of the spices, the main thing is to look good. High heat to stir out the numbness, stirring constantly for 15 minutes (out of the pot can be fished out some of the spices, eat when convenient), finished.