Ingredients (can be made 2-4 times hot pot): 3 tablespoons of pepper, 8-10 star anise, 4 slices of cinnamon, 8 cloves, 5 slices of allspice, 6 grass berries, 4 nutmeg, 1 tsp of fennel seed, 1 tsp of whole black pepper, 30 dried chili peppers, 3 tablespoons of Pixian douban, 3 tablespoons of oil chili, 3 tablespoons of chopped peppercorns, 2 tablespoons of dried edamame, 350 ml of vegetable oil

Method:

What to do:

Wash all the dry spices, soak in hot water for at least half an hour to soften them. >Wash all the dry spices and soak them in hot water for at least half an hour until soft

Drain the softened spices and roughly break them up with a food processor in the form of wood shavings

Break the Pixian bean curd, oiled chili peppers, chopped peppers, and dried edamame into a puree with a food processor and leave it for use

Pour 350 ml of oil into a pot all together and then pour in the dry spices you broke up before, turn on the cold pot of oil over a low heat and slowly simmer it for about 15-20 minutes. Slowly simmer for about 15-20 minutes

When all the spices are browned and dry, use a strainer to filter the simmering spice oil into another pot

Pour the pureed mixture into the spice oil and continue to simmer over low heat for about 15 minutes

Tips:

Soak and break up the spices before simmering them to maximize the flavor, but filter out the spice residue to avoid affecting the taste. But filter out the spice residue so as not to affect the taste

Breaking the sauce into a puree is also to avoid large particles of impurities affecting the taste, if you do not mind, you can also only slightly chopped dried tempeh

The whole process should be low heat, not careful to burn the spices or sauce will make the finished product bitter

Tips:

To make the sauce, you can use the spice oil to make the sauce.