* Detailed formula: 700g of vegetable oil, 200g of Pixian bean paste, 20g of pickled peppers, 8g of dried peppers, 40g of Hongxing Erguotou, 40g of Yongchuan lobster sauce, 200g of Laoganma spicy sauce, 40g of spicy sauce for girls, 200g of lard, 6g of onion, ginger and garlic, 20g of red pickled peppers120g of wine.

Seasoning: 6 grams of Rhizoma Kaempferiae, 8 grams of star anise, 5 grams of cinnamon, 2 grams of fragrant leaves, 6 grams of fennel and 6 tsaoko.

* production process:

(1) Wash the spices with clear water for later use. The purpose of cleaning is to effectively remove impurities and bitterness, and then put the spices into a blender and break them into pieces.

(2) Chop onion, ginger and garlic, and chop red pickled pepper, pickled ginger and fermented soybean respectively.

(3) Pour vegetable oil into the pot, stir-fry lard until it melts, then when the oil temperature rises to 30%, add onion, ginger and minced garlic to stir-fry until fragrant, then add Pixian bean paste and stir with low fire until red oil is produced. Then continue to add hot sauce, hot girl sauce, lobster sauce, pickled ginger and red pickled pepper into the pot and stir for half an hour. Until the flavors in the sauce are completely blended.

(4) Continue to put the dried Zanthoxylum bungeanum, Hongxing Erguotou and mash into the pot and stir for ten minutes, then add the spice powder and stir evenly, and turn off the fire for three hours. Turn off the fire and let the taste between the sauces melt again, and the sauces will be more fragrant.

Two: garlic paste

* Detailed formula:

Garlic seed 5kg, coriander150g, garlic powder150g, chopped green onion150g, pickled mustard tuber150g, mineral water 50g, fried garlic powder 250g, fresh orange peel100g, vegetable oil.

* production process:

(1) Cut the fresh orange peel into pieces, and chop the coriander, garlic and mustard tuber separately for later use.

(2) Pour a proper amount of water into the pot to boil, and add mustard tuber pieces to boil, which can effectively remove the salty taste in mustard tuber and drain the water.

(3) Pour the oil into the pot, add the minced garlic, and stir-fry over low heat until the fragrance floats out. At this time, pour the orange peel and fry it, and the fragrance will come out. Add chopped green onion, pickled mustard tuber and fried minced garlic and stir well.

(4) Add coriander, garlic powder and mineral water into the pot again, and continue to stir until it boils, and continue to stir until the sauce in the pot is thick.