1. Slice the ginger, cut the green onion into sections, peel the garlic for later use, cut the dried pepper into sections, and prepare the remaining spices such as star anise, cinnamon and dried tangerine peel for later use;

2. Mushrooms and auricularia auricula are soaked in advance, potatoes and lotus roots are cleaned and sliced, rapeseed and broccoli are washed with salt water and then the water is controlled, and all materials are put in strings for later use;

3. Put peanut oil in the pot and heat it until it is warm. Add onion, ginger and garlic and fry the ginger slices until brown. Add Pixian bean paste and chopped pepper and stir-fry the red oil with low heat.

4. Add the remaining spices (star anise, cinnamon, dried tangerine peel), rock sugar and dried chili to stir-fry with low heat to get the fragrance and spicy taste, add an appropriate amount of broth, and then turn to low heat for 5 to 1 minutes after the fire is boiled;

5. Add the fermented grains, bring them to a boil over high fire, and cook them successively according to the degree of easy cooking of the materials;

6. Take sesame sauce, add warm water, salt, soy sauce and coriander to make sesame sauce, and mix with the prepared sesame sauce to serve.