Method:
1? Refine vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.
2? Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and onion to stir-fry until fragrant, then add Pixian watercress and Ciba pepper, and stir-fry slowly for about 1 ~ 1. 5 hours, until the watercress is dried by water, the aroma is overflowing, the pepper is slightly white, and the onion knot in the pot is not used.
3? Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and simmer until the water in mash juice completely evaporates. At this time, remove the pot end from the fire and cover the pot.
Second, the preparation of hot pot soup
Ingredients: pork bonzi bone 1500 g beef bonzi bone 1500 g chicken claw bone 500 g ginger 50 g onion 150 g cooking wine 100 g chicken essence 150 g monosodium glutamate 75 g fried hot pot bottom material? 750g of all dried peppers, 75g of prickly ash, and proper amount of vegetable oil.
Method:
1? Cleaning pig bonzi bone and cattle bonzi bone, and crushing; Wash the chicken claw bones; Ginger is broken; The onion is knotted.
2? First, blanch pig bones, ox bones and chicken feet bones in a boiling water pot, then take them out and put them in a clear water pot, add ginger, onion and cooking wine, then cook them with low fire until the soup is milky white, and remove the residue to get fresh soup.
3? Divide the chafing dish bottom material into 5 parts, put them into 5 chafing dishes respectively, and then add fresh soup into the pots respectively. Mix about 2500 grams of soup into each hot pot, then add chicken essence and monosodium glutamate, add dried Chili and pepper into the wok, stir-fry with vegetable oil, and then sprinkle them into five hot pots respectively? Sprinkle150g of dried pepper and 25g of pepper on each hot pot. At this time, the hot pot can be served, and all kinds of raw materials can be blanched after cooking for a few minutes.