Raw materials: cooked vegetable oil 5000g lard 1000g Pixian bean 1250g white wine 50g tempeh 20 Ziba chili 2000g pepper 200g ginger 100g garlic 150g scallion 150g sugar 100g mash 100g anise 50g cinnamon 30g cinnamon 40g cumin 100g cumin 50g strawberries 30g vanilla 15g cloves 5g thyme 30g lemongrass

Method: anise pulled into small grains, cinnamon sliced, lemongrass 30g 50g lemongrass 30g

Method: star anise cracked into small grains, sliced sannai, cinnamon cut into small particles, grass berries patted and cut into small pieces, incense leaves cut fine, lemongrass cut into small pieces. Soak all the spices and peppercorns in water separately. Until the spices and peppercorns are fully soaked through, strain and drain.

Prepare two frying pans, one in which to put (beans, scallions, ginger, mash, 25 grams of white wine, garlic, edamame

rosemary) and well. The other pot is filled with cooked vegetable oil and lard burned to 7-8 oil temperature, slowly dripping to and evenly mixed ingredients on top, while and in order to keep stirring, to stop the oil dripping finished. Then the pot to the stove with a small fire slowly frying, frying to keep stirring the bottom of the pot to avoid sticking to the pot, when 6 minutes dry under the spices. Continue to stir-fry for about 20 minutes under the soaked peppercorns, and then stir-fry for 5-10 minutes, the pot of raw materials in the aroma of four benefits when the pot that is into a spicy hot pot base.

Hanging soup: 15 kg of cattle bones, pig bones 5 kg pepper 10 grams of wine 200 grams of onion 100 grams of ginger 100 grams

Pig and cattle bones cracked, put into cold water to boil blanch the blood, put into the water to clean up.

Set up another pot to put the ingredients, add 10KG of water, and simmer over low heat (the soup simmered over high heat is milky white, which can easily lead to soup) for about 4 hours. Fish out the bones and discard them to make a clear broth.

Simmering old stock: Mix 4 portions of base and 6 portions of broth, add 50 grams of pepper, 200 grams of ginger, 200 grams of garlic and simmer for about 2 hours, then pull out the residue.

Split the pot: 50 grams of ginger 50 grams of garlic 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of dried chili peppers 25 grams of pepper 15 grams of the old broth evenly divided into each pot to keep each pot 8 points full, put the above ingredients can be.