Manufacture method of Sichuan style red liquor boiled fish complex seasoning

The invention discloses a manufacture method of Sichuan style red liquor boiled fish complex seasoning. The Sichuan style red liquor boiled fish complex seasoning consists of the following ingredients in part by weight: 20 to 30 parts of dry red pepper, 5 to 10 parts of pepper, 3 to 5 parts of ginger, 3 to 5 parts of garlic, 3 to 5 parts of onion, 20 to 30 parts of colleseed oil, 1 to 2 parts of common salts, 1 to 2 parts of monosodium glutamate, 0.5 to 2 parts of dry starch, 1 to 2 parts of cooking wine, 5 to 10 parts of Pixian bean paste, 0.5 to 1 parts of ground pepper, 1 to 2 parts of spice, 1 to 2 parts of chicken powder, a proper amount of potassium sorbate according to GB13736-2008 standard, and 1 to 2 parts of white sugar. The Sichuan style red liquor boiled fish complex seasoning has the advantages that the characteristics are obvious, the ingredients are complete, the use is convenient, and the complex seasoning, boiling water (preferably Double-boiled soup) and major ingredients only need to be added in one step in the use process. Dishes on dining tables of people are greatly enriched, so general people can make the boiled fish with the chef level in restaurants, and the invention blank of the Sichuan style red liquor boiled fish convenient complex seasoning is filled.