3 g of saffron, 5 g of kaempferia kaempferia, 5 g of fennel 10, 5 g of radix aucklandiae, 3 g of licorice, 3 g of tsaoko 10, 3 g of Polygonatum odoratum, 3 g of Arnebia euchroma, 8 g of Yuguo, 5 g of dried tangerine peel, 5 g of angelica 10, and 5 g of vanilla.
Other ingredients: 5 kg of Pixian watercress, 25 kg of rapeseed oil, 65438+ 0.5 kg of ginger, onion and garlic, 7.5 kg of chaff pepper.
Method:
1, put rapeseed oil in the pot, turn off the heat when it is 80% hot, put ginger, onion and garlic in the pot, and take them out when the taste is dry. Then put rapeseed oil on the fire, add Bazin pepper and Pixian watercress to boil water, add spice powder and stir-fry for about 40 minutes until the fragrance is overflowing.
2. Rinse the perfume, remove impurities, dry it (or dry it) and grind it into powder.