Clear oil hot pot and butter hot pot frying materials, soup is exactly the same, only in the frying materials after the ingredients into the soup pot with a butter, a clear oil only. However, I personally think it is still butter hot pot to eat up delicious, clear oil is not even compared to the broth hot pot, and outside to eat the clear oil hot pot of clear oil than butter is more uneasy. Below is the introduction of the family clear oil hot pot production methods, but more trouble, depending on whether there is that free heart:) outside to buy the base is basically a good butter base, so it is better to fry their own good. Raw materials: dry chili (how much dosage with personal taste), Pixian bean, ginger, garlic, pepper, anise, fennel, cinnamon, grass nuts, cloves, vegetable oil. Method:? 1, will be dry chili in boiling water over, fished out and drained, stranded velvet; Pixian bean curd chopped fine; ginger, fennel pat broken; anise, cinnamon broken. 2? Frying pan with vegetable oil is hot, into the ginger block, a single garlic burst incense, plus chili fluff and PI County soybean, turn the heat to stir-fry until the water will be dry, and then into the star aniseed, small fennel, cinnamon, grass, cloves, continue to stir-fry for about half an hour, to the flavor of the overflow and the color of the brownish-red, under the peppercorns stir-fried, off the heat and cover simmering system, the natural cooling that is the base base of the red hot pot soup without dregs. Simmering soup? Stick bones are cracked, add the old hen, add water, into the ginger, scallion, pour wine, boil over high heat, skimming foam, turn to low heat with a lid to keep slightly boiling simmering for about 1 hour, that is, into the soup. Seasoning the bottom of the pot? Pour vegetable oil into the pot, mixed with the right amount of water, put into the garlic and ginger (pat broken), pour the wine, simmer over moderate heat until the water is dry and the flavor overflowing, knock off the scum. The fried base and oil according to the ratio of 5:1 to make a mixture, and then add stock, cover to simmer over moderate heat for about 1 to 2 hours, seasoned salt, monosodium glutamate, chicken essence, rock sugar, mash juice, that is, into the bottom of the clear oil hot pot pot.