How do you burn when you are spicy? Will eating more be healthy?

Seasoning: 20 kg of butter; 5 Jin of oil; 4 kg of Pixian sauce; (Chaotian pepper) 2.5 kg of pepper; 2 kg of pepper; Rock sugar 2 Liang; Ginger 1 kg; Onion 0.5 kg; Star anise 0. 1 kg; 0.5 Liang of licorice; Kaempferia kaempferia 0.5 Liang; Cinnamon 1 2; Fragrant leaves 1 two; 20 grams of glutinous rice; White buckle 0.8 Liang; 0.5 Liang of fragrant fruit; 0.5 Liang of ginger; Lithospermum 0.7 Liang; Lilac 0.3 Liang; Gardenia 0.5 Liang; Amomum tsaoko 0.6 Liang; 2 bottles of error; Douchi 1 bag100g; Pepper is 0.5 Liang. (If a small amount is made at home, it can be prepared roughly according to this ratio.) Method: ① Make Pixian sauce pile into fine pieces, cut dried peppers into sections, wash with clear water and soak thoroughly, peel and pat ginger loosely and soak thoroughly with dried peppers, then grind it into velvet with a meat grinder, add ginger when mincing, and pat it evenly with rock sugar for later use. Cut onion and ginger into sections for later use; Soak Lithospermum thoroughly and cut into small pieces for later use; All kinds of spices are soaked in clear water for use; When the two oils are evenly mixed and burned to 80% heat, the end is separated from the fire mouth and cooled to 40% heat for later use; Chop the lobster sauce, and mix the bean paste, Chili sauce and lobster sauce into hot sauce for later use. (2) Add oil to a clean pot, heat it to 40%, then put it into the soaked Lithospermum, fry it and take it out. Add shallots and ginger slices and stir-fry until fragrant. After drying, add rock sugar and cook until it is brown. Add chili sauce and heat for about 65,438+0.5 ~ 2 hours, add spices and continue heating for 0.5 hour, add pepper powder and heat for 65,438+05 minutes, when the spicy taste comes out, push it evenly, remove it from the fire after drying, and then (1) raw materials: according to the raw material standard of bamboo sticks, some of them can't wear bamboo sticks, such as vermicelli and bamboo sticks. (2) Making method: adopting the form of mixing pot: spicy soup = Baixian soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 1 (3) Baixian soup is usually stewed with Chinese yam with few bones and many glutinous rice, and the fresh soup is white and full of fragrance, and no spices are generally added when making the fresh soup; Bottom material: mainly highlights the spicy taste, and the umami taste is light. (4) Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, shrimp skin/shrimp skin; According to different tastes, the spicy taste can be adjusted appropriately. If the taste cannot be achieved by adding only the base material, you can add some Chili oil and pepper oil. Reminder: Because eating mala Tang tastes light, you can't eat mala Tang, so use white soup, which is salty and delicious. White soup = fresh soup+seasoning. Fresh soup is the same as spicy soup. Seasoning: salt, monosodium glutamate, chicken essence, chopped green onion, ginger slices, garlic slices, cooking wine, pepper, tomatoes, parsley segments, a little sesame seeds, chicken oil and shrimp skin. A bowl of hot spicy dip; Spicy soup: clean the bones, heat them in a soup tube, and add a medicine bag made of glutinous rice and yam powder. When the soup is white, add seasoning and stew until it is thick, add salt, cooking wine, chicken powder and special base material (you can add clinker in the base material to the soup for stewing, and only add raw materials such as bean paste to make red oil and Chili oil when stewing the base material; When the pepper oil is mixed and stewed until the flavor is rich, adjust the fire to keep the soup slightly open. Spicy soup = white soup+base+red oil+pepper oil+seasoning = 3: 2: 2: 2: This is a professional way to do small business of spicy soup, which can be simplified by doing it yourself. It's unhealthy to cook mala Tang.