5000g vegetable oil, butter 1000g, Pixian bean petals 1250g, white wine 50g, tempeh 20, Ziba chili 2000g, pepper 200g, ginger 100g, garlic 150g, scallion 150g, rock sugar 100g, mash 100g, star anise 50g, Sannai 30g, cinnamon 40g, Cumin 100g, grass 50g, cinnamon 30g, vanilla 15g, cloves 5g 千, lixiang 50g, lemongrass 30g

Two, skewer base frying process

The first step of the star anise wrench, cinnamon cut into small grains, slices of sannai, grass clipped and cut into small pieces, incense leaf cut fine, lemongrass cut into small segments.

Step 2 Soak all the spices and peppercorns separately in water until well soaked through, then strain the water and set aside.

Step 3 Prepare 2 frying pans. In one, add (bean curd, green onion, ginger, mash, 25g of white wine, garlic, edamame, rock sugar) and mix well. In the other wok, pour in cooked vegetable oil and butter and simmer until the oil reaches 7-8%, pour the oil evenly over the mixture and keep stirring.

Step 4: Stir-fry the mixture over low heat, stirring constantly to avoid sticking to the bottom of the wok, and add the reserved spices when they become fragrant.

The fifth step continue to stir fry for about 20 minutes, into the soaked peppercorns, and then stir fry for 5-10 minutes, the pot of raw materials in the aroma of the four benefits of the pot that is the base of the skewer.

Three, hanging soup simmering process

1, simmering soup materials

Beef bones 15 pounds, 5 pounds of pork bones, 10 grams of pepper, 200 grams of cooking wine, 100 grams of green onions, 100 grams of ginger

2, simmering process

First step of the pork bones and beef bones cracked, cleaned and de-blooded.

The second step is to add 10KG of water to the pot, and put the soup ingredients, simmer for about 4 hours, fish out the bones into the broth.