2. Another part of the raw material: no fragrant leaves. I used patchouli leaves, tsaoko, cinnamon, fennel, fennel seeds, pepper seeds, rock sugar, dried mushrooms and dried mushrooms. I like delicious mushrooms.
3. Chop the fresh pepper and onion, ginger and garlic, and don't shoot the onion.
4. Take half of dried peppers and cut them into small pieces.
5. Soak the dried spices in warm water for ten minutes to make them swell.
6. Take the pot, melt the butter and peanut oil, add the onion, ginger and garlic, and slowly boil out the fragrance. This rapeseed oil is the best. If there is no rapeseed oil, use peanut oil.
7. Take out the onion, ginger and garlic until they become a little dry.
8. Add soaked dried peppers.
9. Add other soaked dry spices and simmer 15 minutes.
10. Add Chili sauce
1 1. Add fresh pepper segments.
12. To make it more hemp, add some pepper.
13. Add crystal sugar, patchouli leaves and cooking wine, and simmer for 15 minutes.
14. After cooking, add the fished onions, ginger and garlic. This is just the bottom material. When you chafe dish, you should add bone soup or water.
15. Make it in a small pot and refrigerate it. It can be kept for several days and can be carried with you.
lghlgkflkhglkhlkglfkhlkh