How to make spicy sauce for mala Tang?

250g of butter, 20g of vegetable oil100g, 50g of watercress150g, 50g of lobster sauce, 5g of rock sugar10g, 5g of pepper, 2g of dried pepper, 20g of fermented glutinous rice juice, 20g of cooking wine and 0g of ginger rice10g. Put the pot on the fire. Boil the vegetable oil until it is half cooked, add the watercress (first fine), ginger rice and pepper, stir fry, and then add the fresh soup immediately. Add chopped lobster sauce, ground crystal sugar, butter, fermented glutinous rice juice, cooking wine, refined salt, pepper, dried pepper, tsaoko and other seasonings. After boiling, remove the foam to form brine.