1, 3 kg of butter, 2 kg of salad oil, Pixian watercress 1 kg, 50 g of white wine, 20 g of fermented grains, 5 kg of sea pepper 1, 5 kg of ginger 1, garlic 1, and pepper/. Spice formula: 5g of white button, 5g of Tsaoko, 3g-5g of Kaempferia Kaempferia, 3g-5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of mowing, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of water stirring and 5g of citronella.

2. Before frying, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers are soaked. Prepare two woks, add 3kg butter to the other wok to boil, then add salad oil and heat it to 70-80%. Spoon the oil onto the evenly stirred watercress, and stir while dripping oil to prevent the watercress from coking until the oil is completely soaked. Then put the watercress on the fire and cook it for about 65,438+00 minutes on medium fire. When watercress dries quickly and is wet, stir it with high fire until the oil boils. 15 minutes later, add about 25 grams of white wine, continue to stir-fry until the water content of all raw materials is almost dry, add foaming spices and continue to stir-fry until all raw materials are dry for about 9 minutes, and stir-fry for 5- 10 minutes.