The bottom material formula of barbecue rinse tripe pot: 50g of dried Chili, 25g of dried Chili, 50g of Pixian watercress150g, 90g of pickled pepper, 30g of ginger, 5g of onion15g, 5g of garlic cloves, 5g of star anise, 5g of cinnamon, 3g of Amomum tsao-ko, 3g of kaempferia, 3g of cardamom and fennel.

Production procedure:

1, broken ginger. Pickled peppers are pedicled, seeded and chopped into coarse grains. Chop up the good Pixian watercress. All the necessary spices are processed into powder. The rock sugar is broken into small pieces with a small hammer. Soybean is the best size, and beef oil is cut into small pieces.

2. Put the butter in the pan on medium heat until it melts, add the cooked vegetable oil, heat it, stir-fry the dried prickly ash and pepper, add the old ginger slices, onion slices, garlic cloves, Pixian watercress, rock sugar, rock sugar and fermented soybean, and when the oil in the pan boils, stir-fry with low heat, and add pickled pepper, spice powder and rice wine juice.

3, pot bottom production: take a hot pot basin, add salt, pepper, chicken essence, monosodium glutamate, rock sugar, hot pot bottom material, add hot pot oil, add fresh soup, and the pot bottom is ready.