Method steps:

1. Soak dried peppers 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 (clove, tsaoko, cardamom, nutmeg, fennel, cinnamon, star anise, sweet potato, Amomum villosum, fermented grains, fragrant leaves and grass).

3. Cut the ginger and garlic into powder for later use, drain the soaked seasoning and roughly break it into sawdust with a cooking machine. The soaked peppers are also smashed into Bazin sea peppers by a cooking machine, and Pixian watercress, oil peppers and fermented beans are smashed into mud by a cooking machine.

4. Pour 500ml of oil into the pot, and then pour the dried spices that were broken before; Open the cold oil in the cold pot and simmer 15-20 minutes.

5. When all the spices turn brown and dry, filter the cooked spice oil into another pot with a strainer;

Pour the just-fried seasoning oil into another pot, pour the previously mashed mixed sauce into the seasoning oil, and add Bazin pepper to stir fry.

Add Jiang Mo and minced garlic, dried Chili, one tablespoon of chicken oil and two slices of butter, and simmer.

6. After15 minutes, add about 25 grams of white wine, continue to stir-fry until the moisture of all raw materials is basically dry, then add the stir-fried spice blocks and continue to stir-fry until the raw materials are basically dry for 9 minutes, and stir-fry for 5- 10 minutes.

Please add a detailed explanation.