Spice formula

5g of Rhizoma Cynanchi Atractylodis, 5g of Amomum Tsaoko, 3g-5g of Rhizoma Kaempferiae, 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 weed removal, 5g of Laokou, 5g of Gan Song, 5g of dried tangerine peel, 5g of water bamboo shoots, 5g of citronella, and 5g of dried tangerine peel.

Production method

Cut the spices into 2-inch-long knots before frying; Soak in warm water for about 20 minutes, and the pepper soaks up.

Prepare 2 woks, and put 9 samples (watercress, scallion, ginger, fermented grains, 25g of white wine, garlic, broken rice weed and lobster sauce rock sugar) in one wok and mix well.

Add 3 kg of butter to the other pot and boil;

Then add salad oil and burn it to 7-8% heat;

Spoon the oil onto the well-mixed watercress, and stir while pouring the oil to prevent the watercress from coking until the oil is poured out;

Then put the watercress on the fire and boil it for about 10 minutes, and the watercress will dry quickly and moisten the pepper;

Stir-frying with large fire; when the oil boils, simmer with small fire;

15 minutes later, add about 25 grams of white wine and continue frying;

Until the water content of each raw material is quick-drying, the spices are added and fried continuously, and until the raw materials are dried for 9 minutes, the peppers are soaked;

Stir-fry for 5- 10 minutes.