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Soak dried peppers in warm water for 20 minutes.

02

First, cut all kinds of spices into 2-inch-long knots and soak them in warm water for about 20 minutes (clove, Amomum tsaoko, cardamom, nutmeg, fennel, cinnamon, star anise, kaempferia kaempferia, Amomum villosum, fermented grains, fragrant leaves and row grass).

03

Prepare more pepper.

04

Cut ginger and garlic into powder for later use

05

Soak the soft spices and drain.

06

Coarse crushing with a cooking machine, in the form of sawdust.

07

The soaked peppers should also be broken with a cooking machine to make Bazin sea peppers for later use.

08

Grind Pixian watercress, oil pepper and fermented soybean into mud with a cooking machine for later use.

09

Pour 500ml of oil into the pot, and then pour in the dried spices that were broken before.

10

Open the cold oil in the cold pot and simmer 15-20 minutes.

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When all the spices turn brown and dry, filter the boiled seasoning oil into another pot with a strainer.

12

Add the spice oil just fried into another pot, pour the mixed sauce in step (8) into the spice oil, and stir-fry the sea pepper in the next step (7).

13

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

14

15 minutes later, add about 25 grams of white wine, and continue to fry until the moisture of each raw material is basically dry. Add the stir-fried spice blocks and continue to stir-fry until the raw materials are dry for 9 minutes.