Ingredients: butter 200g, common edible oil 1kg, salt, green pepper, half a bottle of red bean paste pepper, red pepper, onion, garlic, ginger, dried pepper, millet spicy, spices, fermented grains, onion, spiced powder, star anise, galangal, 2 tablespoons of white wine, angelica dahurica, clove and fennel.

Boiling method of hot pot red oil;

1. Scallion, ginger, garlic and onion are peeled and washed, and cut into short strips;

2. Cut green pepper, red pepper, star anise, galangal, angelica dahurica, fennel, tsaoko, cinnamon, clove, fragrant leaves, nutmeg, white button, Amomum villosum, fermented grains and dried pepper into small pieces, soak them in boiling water, take them out, and cut millet into small pieces for later use;

3. Put the butter into the oil pan and heat it at high temperature to melt;

4. After the oil is hot, put the prepared onions, ginger, garlic and onions into the pot, fry them and take them out;

5. Put the dried chilli and millet chilli into the pot, stir-fry for five minutes with low fire, and then stir-fry the red bean paste chilli and common edible oil for three minutes;

6. Stir-fry the five-spice powder and various spices prepared in advance, add two spoonfuls of white wine and appropriate amount of fermented grains and salt, and stir-fry slowly over low heat;

7. After frying, all the seasonings added are filtered, and the rest is hot pot red oil;