Encounter on the Tongue --------------------------------------------------------------

Soak dried chili peppers in warm water for 20 minutes

2. First, cut various spices into 2-inch sections and soak them in warm water for about 20 minutes, including cloves, grass fruit, cardamom, nutmeg, fennel, cinnamon, star anise, trinaire, sand nuts, sweet pine, fragrant leaves, and grass

3. Prepare more Sichuan peppercorns

4. Cut ginger and garlic into small pieces and set aside for later use

5. Drain the softened spices

6. Use a food processor to roughly crush it into a sawdust shape

7. Use a blender to crush the softened chili peppers and make them into rice cakes and sea peppers for later use

8. Crush Pixian Douban, oil chili, and dried soybean paste into a paste using a blender and set aside for later use

9. Pour all 500ml of oil into the pot, and then pour in the previously crushed dry spices

10. Bring cold oil to a low heat in a cold pot and simmer slowly for about 15-20 minutes

11. When the spices have turned golden and dry, filter the boiled spice oil through a strainer into another pot

12. Add the spice oil that was just fried into another pot, pour the mixed sauce from step (8) that was previously mashed into the spice oil, and stir fry the rice cake and sea pepper from step (7)

13. Add minced ginger and garlic, dry Sichuan peppercorns, and simmer over low heat with a tablespoon of chicken oil

14.15 minutes later, add about 25g of Baijiu, and continue to stir fry until the moisture of each raw material dries quickly. Add fried dried spice chips and continue to stir fry until the raw materials are 9 minutes dry. Dry Chinese prickly ash and dried chilli, and stir fry for 5-10 minutes