干料：干葱末100克可以不放，生姜末100克，陈皮末50克，蒜蓉150克可以不放。酱料：家乐黑椒汁200克，黑胡椒碎600克，广东米酒200克可以不放，沙茶酱80克，白砂糖200克，叉烧酱50克，柱侯酱150克，美极鲜150克，蘑菇精50克，素蚝油150克。Dry ingredients: 100 grams of chopped shallots, 100 grams of minced ginger, 50 grams of minced tangerine peel, and 150 grams of minced garlic. Sauce: 200 grams of Knorr black pepper juice, 600 grams of crushed black pepper, 200 grams of Cantonese rice wine, 80 grams of sand tea sauce, 200 grams of white sugar, 50 grams of barbecued pork sauce, 150 grams of Zhuhou sauce, 150 grams of Maggi fresh, 50 grams of mushroom essence, 150 grams of vegetarian oyster sauce.
蔬菜汁：蔬菜水3.5千克（胡萝卜500克，洋葱400克可以不放，西芹300克，香菜50克）料理机打汁。混合油：素黄油350克，大豆油150克，红油150克。制作：混合油烧热下入料头炒香取出，加入酱汁蔬菜汁熬制浓稠，出香味即可。Vegetable juice: 3.5 kg of vegetable water (500 grams of carrots, 400 grams of onions, 300 grams of celery, 50 grams of coriander) Mixed oil: 350 grams of vegetable butter, 150 grams of soybean oil, 150 grams of red oil. Production: Heat the mixed oil and fry the ingredients until fragrant, add the sauce and vegetable juice to thicken, and bring out the fragrance. 
