Main Ingredients: 1,500g butter, 1,000g bean paste, 1,000g canola oil, 1,000g dried chili peppers, 100g peppercorns, 100g Brussels sprouts, 100g mash, 200g peppercorns, 100g edamame, 50g white wine

Accessories: 8g cumin, 8g cumin, 5g allspice, 5g kernels, 5g cloves, 5g white cloves, 5g kuso, 5g sansho, 5g vanilla, 5g thyme, 5g cinnamon, 5g anise, 5g stale peel, 5g cinnamon, 5g anise, 5g chenpi, 5g cinnamon. Sannai 5 grams, 5 grams of vanilla, 5 grams of thyme, 5 grams of incense leaves, 5 grams of cinnamon, anise 5 grams, 5 grams of peel, 5 grams of old buckle, 5 grams of lemongrass, 5 grams of licorice, 5 grams of licorice, 5 grams of branch, 5 grams of rows of grass

Sichuan spicy hot pot base:

1, all the spices are ready to go, the longer ones are cut into small segments

2, will be cleaned, soaked in water 20 minutes

3, chili peppers and peppercorns clean, slightly soaked in water, and then control the excess water

4, soaked spices control excess water, with a cooking machine into a wood chip shape

5, chili pepper also into the cooking machine, without too fine

6, crushed rice sprouts, tempeh, soybean paste, put into a cooking machine into a fine

7, pour canola oil into the pot, cold oil into the spices, medium-low heat and slowly simmer for ten minutes, simmering flavor

8, another pot of butter to simmer the oil, remove the dregs

9, will be simmering spices pot of oil filtered into a butter pot

10, add fine broken rice sprouts, edamame, bean paste, chili peppers, bell peppers, simmering half an hour

11, add filtered out of spices, add a fine broken rice sprouts, edamame, bean paste, chili peppers, medium heat

11, add a fine broken rice sprouts, edamame, bean paste, chilli peppers, simmering half an hour

11 Add the filtered spices and simmer over medium heat for half an hour

12, add white wine, mash, pickled peppers and simmer for another half an hour

13, the hot pot base is done