Ingredients: vegetable oil 2500g butter 1500g Pixian watercress 1500g dried pepper 250g ginger 100g garlic 200g onion 300g rock sugar 150g fermented grains juice 500g star anise 100g cinnamon 50g fennel 50g tsaoko 20g. Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken. 2. Put the wok on medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, then add Pixian watercress and Ciba pepper, and stir fry slowly for about 1 ~ 1? 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used. 3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and.