1, star anise: it is the king of spices, and it is indispensable in almost all places where spices are used. Generally choose large, even and fragrant star anise, preferably produced in autumn, which is resistant to storage.

2. Cinnamon: Guangxi is the best. Generally speaking, ordinary cinnamon can be used, as long as there is no mildew, the surface is grayish brown, the interior is reddish brown, and the skin is delicate and oily. The best cinnamon (cinnamon) is sold in general pharmacies, which is too expensive. There is a kind of cinnamon that is peeled, thick and smelly, beautiful and expensive. In fact, this cinnamon is not good, and the fragrance is not mellow and clear. What cigarettes have been produced in recent years? They are generally as thick as cigars, and this taste is even worse. You had better not use them. Good cinnamon should have a clear, simple and comfortable aroma as long as it is touched twice by hand, and it is not very complicated.

3, cloves: cloves are better to choose, generally choose male cloves, few people buy female cloves, and few people sell them. Just choose a bigger one, the buds are intact and the nails are oily.

4. Fennel: Northerners love fennel, while southerners love star anise. The usage of the two is a bit the same, fennel is a bit astringent, and the sweetness of star anise is not used. Buy green cumin, which is not resistant to storage. After a long time, the fragrance will be lost and the color will turn yellow.

5, Amomum villosum: here refers to Amomum villosum, which is easier to buy and keep, and the fruit is in good condition.

6, small Amomum villosum: the size is like medlar, it tastes bitter and the price is higher than Amomum villosum.

7. Ganzi: Also known as vanilla, it smells very smelly, and hot pot stews are used a lot. The taste will decrease if it is kept for a long time.

Cao Ling: Cao Ling has big leaves and small leaves, and small leaves are better than big leaves.

9, weeding: weeding is easy to buy, don't bring mud.

10, tangerine peel: choose golden yellow, thin skin without mildew.

1 1, Zanthoxylum bungeanum: the most difficult spice to choose. It is difficult to buy good goods from other provinces. The taste of pepper is more important than the taste of marijuana. The key to choosing peppers is smell, not taste, because even the worst peppers are hemp. The trick is: grab a handful of peppers with your hands, then put them down and smell them. The bigger the smell of pepper, the better.

12, green pepper: choose the brighter color, with strong green pepper flavor and less pepper seeds. Green peppers are not resistant to long-term cooking and frying. Generally, hot pot is used more. There is also a fresh green pepper, which is usually packed in vacuum and kept in the refrigerator. 13, citronella: probably the most stinking spice. I really don't know how Chaozhou bittern master uses it, whether he likes the taste of citronella or whether there are ways to make it more comfortable. Don't think too complicated about spices, it's just seeds, roots, stems, leaves, flowers, etc. of plants that have recognized smells and are used to improve the taste of food. Don't think too simply. You won't understand it in a few years. There is still some knowledge in it. When you meet new problems every day, you may not know anything. The cognitive process is generally: think simple first, then think complex, and finally return to simple.

Second, the frying of hot pot bottom material

1, raw materials: vegetable oil 500 g butter 300 g Pixian watercress 300 g dried pepper 350 g ginger 20 g garlic 40 g onion 60 g rock sugar 30 g mash 10.