卤肥肠配方

卤肥肠配方:八角70g，香叶30g，桂皮50g，白蔻40g，香茅草40g，白芷200g，陈皮150g，毕拨50g，千里香40g，砂仁40g，小茴香60g，孜然50g，草果90g，花椒200g，辣椒200g。