Welsh onion

20 grams

energy

15g

garlic

15g

five spice powder

10g

Alkaline pot bottom

100g

condiments

Red pepper

50 grams

Sichuan pepper

25 grams

Fujiao

10g

Eight angles

20 grams

crystal sugar

20 grams

Fermented mash

15g

Cooking wine

10g

Chicken powder

5 grams

residual sauce

1500g

rap oil

280 grams

Cooked sesame

6 grams

Red bell pepper

five

step

1. Prepare the materials, and put (20g scallion, ginger and garlic 15g, spiced powder 10g, homemade basic pot bottom 100g: see another article: homemade basic hot pot bottom) into a container.

2. Put 80 grams of rapeseed oil into the pot and heat it to 60%. Pour it on onion, ginger and garlic.

3. 50 grams of dried pepper, 25 grams of pepper, 65438+ 20 grams of star anise.

4. 20g of rock sugar,15g of mash juice,10g of chicken powder, 5g.

5. Pour the remaining 200 grams of oil into the pot and add (50 grams of dried pepper, 25 grams of pepper, 65438+ 20 grams of star anise).

6. Stir fry slowly until the fragrance is overflowing and the color is slightly brown. Put it aside.

7. Pour the stock into the pot and bring to a boil.

8. Add the onion, ginger and garlic that have been splashed with oil and cook for 15 minutes.

9. Turn off the fire and pick up onions, ginger, garlic and aniseed residue.

10. Stir-fry (50g of dried pepper, 25g of pepper, 20g of10g of star anise), cook for 5 minutes, and then pour (20g of rock sugar,15g of cooking wine,10g of chicken powder, 5g).

1 1. Sprinkle sesame and red bell pepper.

12. Homemade hot pot dipping sauce:

Sesame paste, 2 tablespoons of tofu, leek 1 spoon, oyster sauce 1/4 tablespoons, sesame oil 1/4 tablespoons, pepper oil 1/4 tablespoons, sugar 1/4 tablespoons and chopped peanuts1/.