Accessories: 8g fennel, 8g cumin, 5g fragrant fruit, 5g Amomum villosum, 5g clove, 5g white button, 5g Amomum tsaoko, 5g kaempferia, 5g vanilla, 5g groundsel, 5g cinnamon, 5g star anise, 5g dried tangerine peel, 5g old button, 5g citronella, 5g Gan Song, 5g licorice, 5g branches and 5g grass.
Sichuan spicy hotpot bottom material secret recipe
1. Prepare all seasonings and cut the long ones into small pieces.
2. Clean the spices and soak them in water for 20 minutes.
3. Clean peppers and prickly ash, soak them in clear water a little, and then control the excess water.
4. The soaked spices are controlled to remove excess water and made into sawdust with a cooking machine.
5, pepper is also broken in the cooking machine, not too fine.
6, broken rice buds, lobster sauce, bean paste, put into the cooking machine and mix well.
7. Pour rapeseed oil into the pot, add spices to the cold oil, and simmer for 10 minutes on medium and small fire to get the fragrance.
8. Boil the butter from another pot and remove the oil residue.
9. Filter the oil in the cooked seasoning pot into the cow oil pot.
10, add chopped rice sprouts, lobster sauce, bean paste, pepper and pepper, and cook for 10 minutes on medium heat.
1 1, add the filtered spices, and simmer for a few minutes with low fire 10.
12, add white wine, fermented grains and pickled peppers and cook for another ten minutes.
13, the hot pot bottom material is ready.