10 kg of dried chili peppers, 10 kg of butter, 10 kg of bean paste, 5 kg of chicken fat, 20 kg of rapeseed oil, 10 kg of salad oil, 5 kg of essential oil (old oil or lard) (dried chili peppers soaked in water overnight, beaten into rice chili peppers)
0.5 kg of rock sugar, 0.5 kg of lees, 0.2 kg of high liquor, 1 kg of shrimp skin, 1 kg of ginger grains, 1.5 kg of minced garlic
1 catty each of green onions, celery, coriander, onions and carrots
Thirteen spices 5 in, 5 bags of Nande spices, 0.5 kg of garlic powder, 0.2 kg of beef concentrate powder
10 bottles of Lao Gan Ma, 12 bottles of Meile spicy sauce, 8 bags of Sichuan hot pot base (500 grams per bag), 10 bags of perfume fish seasoning
100 grams of large ingredients, 30 grams of grass fruits, 15 grams of fragrant leaves, 100 grams of peppercorns, 30 grams of white coriander, 4 monk fruit, 20 grams of white root, 10 grams of lemongrass, 60 grams of cumin, 30 grams of tangerine peel, 50 grams of thyme, 60 grams of cinnamon, 60 grams of galangal, 20 grams of mountain oak, 20 grams of licorice, 10 grams of dried mint
![The delicious history of Wanzhou grilled fish, originated more than 700 years ago in the Southern Song Dynasty, the Wuxi grilled fish that arose in the Qing Dynasty, is a good memory of childhood[fig]](data:image/gif;base64,R0lGODlhAQABAIAAAP///wAAACwAAAAAAQABAAACAkQBADs=)