Ingredients: 3 tablespoons Sichuan bean paste, butter 100g, salad oil 100g, dried pepper 100g, 50g pepper, ginger 1 slice, 6 cloves garlic, 2 Beijing onions, 2 tablespoons white wine, and bone soup 1 0g.

Seasoning: tangerine peel 1 tablet, tsaoko-2 tablets, fennel 15g, star anise 3 tablets, kaempferia kaempferia 1 tablet, cinnamon 1 tablet, fragrant leaves 3 tablets and cloves 3 tablets.

Seasoning: 3 tablespoons of white sugar, rock sugar 15g, monosodium glutamate 1 teaspoon, 2 teaspoons of salt, 2 teaspoons of white pepper1/teaspoon, and 2 tablespoons of light soy sauce.

1. Wrap the spices written in the ingredients with gauze and mash them. Soak the gauze wrapped with broken spices in cold water 10 minutes and then take it out. Drainage, standby.

2. Cut the pepper into small pieces, put it in cold water and boil it until it is soft and rotten. Take it out, drain it and chop it up.

3. Wash and cut onions, ginger and garlic, and drain the water. Pour oil into the pan, stir-fry onion, ginger and garlic, and then remove them all.

4. Turn to medium heat, add the peppers prepared in the second step, stir-fry until the spicy taste floats out, pour in the lobster sauce and mash, and continue to stir. Then pour in the spices and continue to stir fry.

5, add rock sugar, butter, pepper, continue to stir fry until thick, add salt, and then turn off the fire.

6, can be sealed and fermented for one day before eating, and the taste is better.