Second, the artillery
1. Fry the net and remove the scented worms and place them in the pan. When the scent is simmered until it has aroma, remove and let cool (“Pharmacopoeia 85â€).
2. Bake to net feet and bake them to crispy (Yunnan).
3. Wine remove impurities, stir fry until it has aroma, remove, remove crumbs, stir fry, then evenly spray, continue to fry, remove and let cool. For every nine incense 100kg, use rice wine 12kg ("Guizhou").
4. Butter sauce will be made of sesame oil and open, take the net nine insects into the mix, fry mix evenly, so that all the butter is absorbed, pan, spread out, let cool. For every nine incense 100kg, with butter 6.25kg.
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