The aniseed oil of a stone fish in a village: 5 kg of butter, salad oil 10, rapeseed oil 30, chicken oil 5, lard 5, pork belly 5, Liao Zao 1, Ciba pepper 5, green pepper 0.5, red pepper 0.5, white wine 0.5 and Qiuxia. Ciba Chili peppers (dry red peppers of Erjing are boiled in water until soft, and then drained and beaten into paste with a blender), all kinds of oils are refined first, and then dried onion, celery, parsley, ginger slices and chives are added to the vegetable oil, and then burnt to brown, and then fished out (in a large stainless steel bucket, the oil content should not exceed two thirds). Stir-fried pork belly and various oils are added into vegetable oil respectively, and when the oil temperature drops to about 70-80 degrees, turn off the fire, and add Ciba pepper slowly, so that there is water in Ciba pepper to prevent it from overflowing the pot (this is the reason for using a large stainless steel bucket), and turn on a small fire and simmer slowly, constantly stirring to prevent the pot from being burnt. I don't know about medicinal powder. This is not taught.