The main ingredients: canola oil is preferred, if there is no canola oil, soybean oil, peanut oil, sunflower oil is also possible, but it is not recommended to choose the blended oil, and never use salad oil; small chili peppers, you must use small sharp peppers, it is best to grind them into powder.

Ingredients: peppercorns, cinnamon, anise, aniseed, grass fruits, ginger, grass corns, naphthalene, sesame leaves, scallions, fresh ginger, oil-soluble paprika red pigment,

Practice: first, canola oil in a pot completely boiling, and then end away from the source of the fire for 2 minutes to reduce the temperature to 8% of the heat, ginger, scallions into the frying pan, a brief pause of half a minute and then all the big spices into the oil pot, stir back and forth a few times, the big spices frying! About 5-6 minutes to fish out, at this time the oil temperature of about 180-200 degrees, the chili pepper gradually put in, put the side stir, until the oil temperature is close to room temperature and then put the spicy essence, sesame oil, thirteen spices and oil-soluble chili pepper red pigment into the frying pan and stir, cover the lid tightly, within 24 hours, to stir 4-5 times fully stirred, and then can only be used.

2, the preparation of the sauce

Main ingredients: barbecue sauce, bean paste, salad oil, minced garlic, white sesame seeds, chopped green onions

Seasoning: salt,

MSG, sugar, chicken essence, pepper, ginger, thirteen spices

Practice: frying pan will be the salad oil burned to a high degree of heat and smoke and then cool, cooled to 40% of the heat, in addition to the minced garlic, salt, MSG, Chicken essence, all the ingredients are put together in the pot, add two small spoons of water, slow simmering, simmering process requires constant stirring to prevent paste pot, about 10 minutes the water vapor becomes small, the remaining seasonings can be poured into the pot.

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