Main Ingredients Bean Paste 20g

Mash 20g

Sprouts 10g

Supplementary Ingredients Ginger 1 lump

Tempeh 10g

Icing Sugar 1 piece

Garlic 1 lump

Spicy Pepper 45g

Scallion 1pc

White Wine 100ml< /p>

200g of oil

30g of dried chili

12g of cloves

60g of sand nuts

7g of cardamom

7g of cinnamon

6g of cinnamon

7g of licorice

7g of cinnamon

12g of crabapple

Method to make the hot pot base< /p>

1. Prepare a variety of ingredients

2. Soak spices in hot water for about half an hour

3. Soak peppercorns in hot water

4. Fish out the soaked spices and peppercorns and drain; slice the ginger, break the garlic, and cut the white onion into sections

5. Prepare two frying pans, and mix the bean sauce, scallions, ginger, mash, half of the white wine, garlic, broken rice, edamame, and rock candy with the spices. Toothbrush, edamame and rock sugar in one pan

6. Heat the other pan, simmer the butter

7. Add the salad oil and heat to 7-8%

8. Spoon the oil onto the top of the seasoning, stirring as you drizzle the oil, so as not to scorch the bean curd

9. Drizzle the oil and set the pan with the seasoning on the fire, simmering for about 10 minutes over medium heat

10. /p>

10. seasoning stir-fry until almost dry moisture under the Zipa pepper. What is mochi sea pepper? Is the dry sea pepper in the pot of water cooking, until it completely softened, and then take out the chopped fine, the spicy flavor of this pepper will be several times more spicy than not boiled

11. Stir-frying with high heat until the oil boils, change to a small fire and simmer for 15 minutes

12. Add white wine to continue to stir-fry

13. Until the water of each raw material is almost dry, add the soaked up the spices continue to stir-fry

14. Stir-fry until the raw materials 9 minutes dry under the soaked up pepper, stir-fry 5-10 minutes

15. and then under the chili pepper noodles can be stir-fried