Hot pot seasoning practice is as follows:

Materials: 20 grams of bean paste, 20 grams of mash, 10 grams of sprouts.

Accessories: 1 pile of ginger, 10 grams of black beans, 1 piece of rock sugar, 1 pile of garlic, 45 grams of peppercorns, 1 scallion, 100 milliliters of white wine, 200 grams of oil, 30 grams of dried chili peppers, 12 grams of cloves, 60 grams of sand nuts, 7 grams of cardamom, 7 grams of cinnamon, 6 grams of tangerine peel, 7 grams of licorice, 7 grams of cinnamon, 12 grams of triple crabapple.

1, prepare all kinds of ingredients.

2, soak the spices in hot water for about half an hour.

3, peppercorns soaked up with hot water.

4, the soaked spices and peppercorns fished out and drained; ginger sliced, garlic broken, white onion cut into sections.

5, prepare two frying pan, the bean paste, scallions, ginger, mash, half of the white wine, garlic, crushed rice vegetables, edamame, rock sugar with a pot to mix.

6, the other pan is hot, under the butter simmering.

7, then add salad oil to 7-8% heat.

8: Spoon the oil on top of the seasonings, stirring as you drizzle the oil to avoid scorching the beans.

9: After drizzling the oil, place the saucepan over the heat and simmer over medium heat for about 10 minutes.

10, seasonings stir-fried to almost dry moisture when the next Zipa chili.

11, stir-fry over high heat until the oil boils, then switch to low heat and simmer for 15 minutes.

12, add white wine and continue to stir-fry.

13, until the moisture of each raw material is almost dry when adding soaked spices continue to fry.

14, stir-fry to each raw material 9 minutes dry under the soaked up pepper, stir-fry 5-10 minutes.

15, and then under the chili pepper noodles fried evenly into.