Ingredients: butter 1500g, Pixian watercress 1000g, rapeseed oil 1000g, dried pepper 1000g, dried pepper 100g, and broken rice sprouts 100g.
Accessories: 8g of fennel, 8g of cumin, 5g of fragrant fruit, 5g of Amomum villosum, 5g of clove, 5g of white button, 5g of Amomum tsaoko, 5g of Rhizoma Kaempferiae, 5g of vanilla, 5g of Senecio scandens, 5g of cinnamon, 5g of star anise, 5g of dried tangerine peel, 5g of old button, 5g of citronella, 5g of Gan Song, 5g of licorice, 5g of branches and 5g of grass.
Utensils: basin, cooking machine, pot, ladle.
1 Prepare all spices and cut the longer 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 water a little, and then control the excess water.
4. The soaked spices are controlled to remove excess water, and they are made into sawdust with a cooking machine.
5, the pepper is also broken in the cooking machine, not too fine.
6, broken rice sprouts, lobster sauce, bean paste, put into the cooking machine and fine.
7. Pour rapeseed oil into the pot, add spices into the cold oil, and simmer for ten minutes on medium and small fires to get the fragrance.
8. Boil the butter out of another pot and remove the oil residue.
9. Filter the oil in the boiled spice pot into the cow oil pot.
10, add finely chopped rice sprouts, fermented soybean, bean paste, pepper and pepper, and cook for ten minutes on medium heat.
1 1, add the filtered spices, and simmer for several minutes on medium 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.