1. Prepare all kinds of condiments
2. Soak the spices in hot water for about half an hour
3. Soak the pepper in hot water
4. Remove the soaked spices and peppercorns and drain the water; slice the ginger, smash the garlic, and cut the scallion into sections
5. Prepare two woks, put the bean paste, green onions, ginger, fermented glutinous rice, half of white wine, garlic, broken rice cabbage, tempeh, and rock sugar in the same pot and mix well
6. Heat another pot and boil the butter
7. Add salad oil and cook until it becomes 7-8% hot
8. Spoon the oil on top of the well-balanced seasoning, and stir while pouring the oil to avoid coking the watercress
9. After the oil is poured, set the saucepan on the fire and boil it over medium heat for 10 minutes
10. Stir-fry the seasoning until it dries quickly. What is Zaba Haijiao? That is, the dried sea pepper is boiled in a pot until it is completely soft, then take it out and chop finely. The spicy taste of this sea pepper will be several times hotter than the unboiled sea pepper.
11. Stir-fry on high heat until the oil is boiling, then simmer for 15 minutes on low heat
12. Add white wine to continue frying
13. When the moisture of each raw material is quick to dry, add soaking spices and continue to fry
14. Stir-fry the soaked prickly ash for 9 minutes, and fry for 5-10 minutes
15. Add the chili noodles and stir-fry and serve
