Raw materials: 230g of pepper king, 270g of bullet, 0/00g of pepper/kloc-,0/00g of fermented grains/kloc-,0/0g of liquor/kloc-,300g of bean paste, 200g of butter, 800g of salad oil, 230g of rapeseed oil and 300g of chicken oil.

Spice powder: 1 tsaoko, 8g of grass, 3g of Amomum villosum, 2g of cinnamon, 2g of licorice, 5g of tsaoko, 6g of fragrant leaves, 5g of star anise15g, 5g of pepper, 3g of cumin and 30g of fennel.

Accessories: 3 onions, 2 ginger and 2 onions.

The manufacturing method is as follows:

1. First, weigh the spices in proportion and grind them into coarse powder with a high-speed mixer for later use.

2. Wash and cut the onion, ginger and onion (take photos and cut the onion and ginger). Shred onions for use.

3. Soak the dried pepper segments in boiling water for 20 minutes and then take them out for later use.

4. Then weigh the pepper in proportion and soak it in clear water 15 minutes to control drying, and then pour the bean paste into a blender to stir for 3 times.

5. Stir the pepper in step 3 for three times in the meat grinder.

6. Put a clean pot on the fire, add salad oil, chicken oil, rapeseed oil and butter to boil, then add onion, ginger and onion, squeeze them dry, take them out and air them for a while, then add good bean paste and stir until the bottom is full (if the oil temperature is too high, add a little cold oil to the pot immediately to avoid sticking to the bottom of the barrel when stirring), and the color of the oil is red and bright after the sauce is fried. Or stir-fry the pepper slowly next time until it is fragrant and spicy (after the pepper is fried thoroughly), then add the pepper until it is fragrant, hemp and spicy, then add the spice powder, stir quickly and evenly, and stir the water vapor until it is dry.

7. Pour the mash into a bucket and stir-fry evenly with low fire until the steam is dry.

8. After frying, cool the bottom material to avoid paste. After the bottom material is stirred and cooled, cover it, and take out the oil on it tomorrow, that is, incense pot oil, which is separated from the bottom material.