Ingredients: raw butter 1kg, vegetable oil 1kg, green pepper 25g, dried pepper 250g, lobster sauce 100g, fermented grains (or rock sugar) 150g, bean paste 150g, ginger, onion, etc.

Accessories: cinnamon 10g, clove 10g, Amomum villosum 10g, cardamom 10g, fragrant leaves 5g, fennel 5g, three Amomum tsaoko, and kaempferia kaempferia 10g.

1, simmer in beef oil pan, sieve and leave oil.

2. Put the dried chilies into the pot in cold water, cook for 10 minute, turn off the fire, and crush or chop them with a blender. Boil the seasoning in a pot for 2 minutes, turn off the heat and break it with a blender.

3, put vegetable oil and butter in the pot, 70% to 80% hot onion knot, ginger slices, turn golden and remove.

4. Add bean paste and stir-fry for 2 minutes, then add chopped pepper and lobster sauce, stir-fry on low fire for 10 minute, then add the stirred spices and pepper particles and stir-fry on low fire for 10 minute. Add the mash, stir-fry for 20 minutes, add monosodium glutamate and salt, stir and turn off the heat.

5. Put a layer of plastic wrap on the baking tray. After the bottom material is cooled to room temperature, put the bottom material into a baking tray, put it in the refrigerator for one hour, and cut into pieces.