Star anise oil of a village stone fish: 5 kg of butter, 0.5 kg of salad oil 10, 30 kg of rapeseed oil, 5 kg of chicken oil, 5 kg of lard, 5 kg of pork belly, 5 kg of Liaozao 1, 5 kg of Bazin pepper, 0.5 kg of white wine and 5 packs of roast chicken in summer and autumn. Ciba pepper (the dried red pepper from the second well is boiled in water until soft and rotten, then drained and mashed with a blender). First, all kinds of oils are refined, then dried onion, celery, parsley, ginger slices and chives are added to the vegetable oil, burned until brown, and then taken out (in stainless steel vats, the oil content should not exceed two thirds). Add the fried pork belly and various oils into the vegetable oil respectively. When the oil temperature drops to about 70-80 degrees, turn off the fire, slowly add the Zanba pepper, so that there is water in the Zanba pepper to prevent it from overflowing the pot (this is why stainless steel vats are used), and simmer slowly with low heat and stir constantly to prevent the pot from being burnt. I don't know about powder. This is not taught.