Preparation materials: Ciba pepper100g, 50g of fermented grains, 500ml of oil, star anise, cinnamon, fennel, Amomum villosum, cardamom, nutmeg, dried Zanthoxylum bungeanum, pepper, ginger, Pixian watercress, Amomum tsaoko and grass weeding.

Production steps:

1, soak dried chilies in warm water for 20 minutes.

2. First cut all kinds of spices into 2-inch-long knots and soak them in warm water for about 20 minutes.

3. Prepare more pepper.

4. Cut ginger and garlic into powder for later use

5. Soak the soft spices and drain them

6, roughly broken with a cooking machine, sawdust-like.

7. The soft-soaked peppers are also broken with a cooking machine and made into Zanba sea peppers for later use.

8. Crush Pixian watercress, oil pepper and dried lobster sauce into mud with a cooking machine for later use.

9. Pour 500ml of oil into the pot, and then pour the dried spices that were broken before.

10, cold pot with cold oil, simmer for about 15-20 minutes.

1 1, etc., when all the spice pieces turn brown and dry, filter the boiled spice oil into another pot with a strainer.

12. Add the spice oil just fried into another pot, pour the mixed sauce in the previous mashed step (8) into the spice oil, and fry the sea pepper in the next step (7).

13, add minced ginger and garlic, dried pepper, and a tablespoon of chicken oil and simmer.

14, until the moisture of each raw material is almost dry, add the fried spice pieces and continue to fry until the moisture is dry.

15, finished product drawing