1. Recipe: 400 grams of salad oil, 50 grams of rapeseed oil, 70 grams of lard, 120 grams of butter, 70 grams of glutinous rice cake pepper, 6 grams of Sichuan peppercorns, 12 grams of hot pepper sauce, Laogan Ma black bean chili sauce 18g.

2. Spices: 1.5 grams of bay leaves, 1.3 grams of fennel, 1.5 grams of cumin, 1.3 grams of cardamom, 1.5 grams of galangal, 1.6 grams of star anise, 1.5 grams of cinnamon, 1.5 grams of cinnamon, 1.5 grams of kaempferol. Gram, 1 small piece of Luo Han Guo, 1 gram of licorice, 1 gram of tangerine peel, 1.5 grams of Pai Cao, 1.5 grams of lemongrass, 1.5 grams of Lingcao, and 2 grams of fragrant pine.

3. Preparation: Wash all spices and soak them in warm water for about 30 minutes, drain and set aside.

4. Pour the salad oil and rapeseed oil into the pot, and when it is 40 to 50% hot, add the glutinous rice cake pepper, Sichuan peppercorns, onion and ginger, and stir-fry over low heat for 20 minutes until the water evaporates and the aroma comes out.

5. Add the spices, Spicy Sauce and Laoganma Chili Sauce, stir-fry over low heat for about 40 minutes, then pour it into a stainless steel bucket. After it settles, drain the upper layer of clear oil to make fragrant pot oil. Discard the dregs from the lower layer.