Tools/materials: butter 1.5kg, onion 1, 2 onions, garlic cloves 1 kg, 2 coriander, coarse pepper noodles 1.5kg, ginger 1 kg and red pepper 1 kg. A lot of Alpinia officinarum 1, citronella 1, clove 1, angelica dahurica 1, white wine 1 kg, Pixian bean paste 3 kg, beer 1 kg, crystal sugar 1 kg.
1, prepare butter 15kg.
2. Peel the garlic cloves, cut the onions into small pieces, and wash the green onions and parsley for later use.
3. Wash ginger and break it with a cooking machine.
4. Pour a proper amount of boiling water into the thick Chili noodles and stir well to avoid putting it in the oil pan to produce oil.
5. Prepare marinade packets, fragrant leaves, cinnamon, Amomum tsao-ko, star anise, cardamom, galangal, clove, citronella and angelica dahurica, and soak them in proper amount of Chinese liquor for a while.
6. Pour the butter into the wok and heat it to melt. After melting, add garlic cloves, green onions, onions and coriander and stir-fry until fragrant.
7. fry it and take it out. All the scents are blended into the oil. This is perfume oil.
8. Add thick Chili noodles and blanch them with boiling water.
9. Add the beaten ginger and stir well.
10, turn on the torch to dry the water.
1 1, plus 3 kg of Pixian bean paste.
12, plus 1 kg green pepper. You can add more hemp if you like it.
13, simmer for 30 minutes, remember to stir while cooking. Don't let the bottom of the pot burn.
14, add the pickled package and stir well.
15, pour a large can of beer to enhance the taste, and a large handful of rock sugar to neutralize the taste. Stir fry evenly.
16, add 500 grams of edible salt.
17, 500 grams of chicken essence stir-fry evenly.
18, turn on a small fire and simmer for 40 minutes, stirring while simmering to avoid burning the bottom of the pot.
19, after the incense is boiled, you can take it out of the pot and put it on the plate.
20. Put a little dried pepper on the surface.
2 1, cooled and refrigerated for three to four days.
22. The fermented taste will be more mellow.
23. After complete solidification, break the edge with a knife and take it off the plate.
24. Cut into small pieces and store them in sealed bags.