Main ingredients: butter 120g rapeseed oil 150g dried pepper 70g.

Seasoning rock candy: 3 pieces of ginger, 4 pieces of garlic, 4 pieces of star anise, 3 pieces of pepper, 2 pieces of cinnamon, Pixian bean paste 1 piece, 60g of white wine, fermented grains 1 spoon, Amomum villosum 1 piece, 4 cloves of clove, 3 pieces of galangal, and galangal.

Method of self-made chafing dish bottom material

1. Use vegetable oil or butter. The ratio of butter to vegetable oil can be greatly adjusted.

All spices should be soaked in water in advance for later use. Tsaoko and cardamom should be cut open with scissors to facilitate the taste. If there are green peppers, you'd better put more fresh ones. The water soaked with spices can be left on the hot pot.

3. [Prepare Bazin sea pepper] Dried pepper is seeded and cut into small pieces. I can only buy one kind of dried pepper, and it would be better if there are multiple varieties mixed.

4. Soak the seedless pepper segments in clear water, and keep the water soaked in peppers for hot pot.

5. Stir-fry soft peppers for later use. Not so bad. This is the cooked Bazin sea pepper.

6. Heat all the oil in the pot, add onion, ginger and garlic and simmer.

7. Cook until the surface is slightly yellow and burnt, and take it out.

8. Put Pixian watercress in oil and simmer for about 15 minutes.

9. Add the prepared Bazin pepper and continue to cook for 15 minutes.

10. Add the soaked spices and cook for about 10 minutes.

1 1. Add white wine, fermented grains, lobster sauce and crystal sugar and cook for 5 minutes.

12. Turn off the fire, add the previously fished onions, ginger and garlic, stew for 20 minutes, let it cool, and then put it in a fresh-keeping box for preservation. Just take a part when you use it.

I hope my answer is helpful to you.