The making method of the chafing dish bottom material is as follows:

1. Wash and cut the onion, ginger, garlic, onion and coriander for later use. After simple cleaning of dried peppers, add water to make them bigger and softer. Soak pepper and spices in warm water (at least 1.5 minutes is recommended). Break the cooked pepper (chop it with a knife), pour in raw rapeseed oil and add a little pepper (medium heat).

2. Turn off the fire for 2-3 minutes after the pepper is defoamed (mix butter and then add it directly until it melts), add ginger, garlic and onion and stir-fry for 3-5 minutes, add onion and coriander, and stir-fry until it is slightly browned and leaks. Add the bean paste and stir-fry over low heat to get red oil.

3. Add the broken pepper, stir-fry over low heat for 11-15 minutes, and stir-fry with water until cooked. Stir-fry the spices for about 2 minutes, stir-fry the pepper for 5-11 minutes, add the fermented soybean and stir-fry for 5-11 minutes. Add the fermented grains and stir-fry for 5-11 minutes. Turn off the fire.