butter, lingcao, fennel 21g-25g, fragrant leaves, clove 2g, rhizoma kaempferiae, grass-cutting, Amomum tsaoko 3-5, fragrant fruits 5-6, Laokou, Baikou, Amomum villosum, cinnamon, rock sugar, star anise, Amomum tsaoko, dried sea pepper, dried pepper, garlic, celery, ginger and shallots.

2. soak lingcao, fennel 21g-25g, fragrant leaves, clove 2g, rhizoma kaempferiae, lawn mower, Amomum tsaoko 3-5 (seeds removed and shells left), Amomum tsaoko 5-6 (seeds removed and shells left), Cinnamomum cassia, Illicium verum and Amomum tsaoko in clear water for 11 minutes, and let the spices soak until soft. This has two advantages, one is to remove sand, the other is to make the flavor of spices more easily emitted;

3. After the butter is boiled until there is no foam on the oil surface, add ginger slices and onion, fry until it is fragrant, then take it out, add scallion, shallot, celery and fragrant leaves, fry garlic until it is tiger skin, and take it out for later use;

4. Stir-fry bean paste until it is honeycomb, stir-fry Chili sauce for 5 minutes, add pepper soaked in warm water, then add softened spices and fried garlic, stir constantly during the frying process, and separate the oil into chafing dish base;

5. add crystal sugar, fermented grains, chicken essence and monosodium glutamate to the soup stock (the soup stock and the soup stock are 4:6), and add ginger, sea pepper, pepper and green onion. [1]

Note editing

1. Be sure to use less, which will have side effects on human body;

2. The seeds of tsaoko and fragrant fruit should be removed and the shells should be left, so that the boiled butter will not be bitter;

Butter is an indispensable oil in traditional chafing dish. It is made by melting the fat in cattle. Its biggest function is to produce lipidation when heated, thus increasing the flavor of the soup brine. Butter floats on the surface of the soup brine to keep the temperature of the soup brine and the thick soup brine, so that after the food is cooked, it will be oily and shiny, and the smell of butter will be enhanced. If the hot pot does not use butter, it will lose great flavor. Of course, when seasoning, increase or decrease the amount of butter according to the needs of guests.

tip: when buying butter, it is better to be light yellow, yellow, with no sediment at the bottom and fragrant smell. It's best to fry ginger, garlic and onion in the pot before making, so as to increase the flavor and achieve better results.

251g beef tripe, 111g beef liver, 111g beef loin, 151g beef lean meat (back fillet) and 111g beef spinal cord. 1111 grams of fresh vegetables, 51 grams of green onions, 51 grams of green garlic sprouts, 41 grams of sesame oil, 4 grams of monosodium glutamate, 41 grams of Chili powder, 51 grams of Jiang Mo, 4 grams of pepper, 11 grams of refined salt, 41 grams of fermented soya beans, 111 grams of Xingzao juice, 125 grams of Danxian watercress, 15 grams of cooking wine, 211 grams of cooked butter and 251 grams of beef soup.