There must be an order! Stir-fry butter first, then add garlic, Xinjiang, onion slices, etc. Until golden brown, add bean paste, stir-fry until it doesn't stick to the pot, add chafing dish bottom material, stir-fry until the red color is slightly black, and then add spices, cooking wine, fermented grains, etc. And make a noise until it doesn't touch the pot. Generally, it takes 12 hours if you dare, and seven or eight hours if you dare. It's best to come and see, but it's not very clear! Hmm. How interesting