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Xue's hot pot bottom material practice is to 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, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion to stir fry until fragrant, and then add Pixian watercress and Ciba pepper.
3. Stir-fry slowly for about 1 ~ 1.5 hours, until the watercress is dry, the aroma is overflowing, the pepper is slightly white, and the onions are out of the pot.
Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Arnebia euchroma, geranium, vanilla and clove.
4. Continue to stir fry on low heat for about 15 ~ 20 minutes.
5. When the spice in the pot becomes darker, add rock sugar and mashed juice.
6. Cook slowly on low heat until the water in the mash juice is completely evaporated. At this time, leave the pot end away from the burner, cover the pot cover and stew until the raw materials in the pot are cooled, which is the chafing dish bottom material. Big characters are not easy to adopt.