Main ingredients: 1500g of butter, 1000g of Pixian Douban, 1000g of canola oil, 1000g of dried chili peppers, 100g of dried peppercorns, 100g of crushed rice sprouts, 100g of mash, 200g of pickled peppercorns, 100g of tempeh, 50g of white wine

Supplementary Ingredients: 8g of cumin, 8g of cumin, 5g of allspice, 5g of sand nuts, 5g of cloves, 5g of white buckle, Grass nuts 5g, Sannai 5g, vanilla 5g, Qianlixiang 5g, fragrant leaves 5g, cinnamon 5g, star anise 5g, chenpi 5g, old buckle 5g, lemongrass 5g, licorice 5g, licorice 5g, Zhizi 5g, Paiqiu 5g.

Secret Sichuan spicy hot pot base recipe

1, will be ready to prepare all the spices, the longer ones are cut into small segments.

2, the spices clean, soak in water for 20 minutes.

3, chili peppers and peppercorns clean, slightly soaked in water, and then control the excess water.

4, soaked spices control the excess water, with a cooking machine into wood chips.

5, the chili pepper also into the processor broken, not too fine.

6, crushed rice sprouts, tempeh, bean paste, into the processor to beat fine.

7, canola oil in the pot, cold oil into the spices, medium-low heat and slowly simmer for ten minutes, simmer the flavor.

8, another pot of butter to simmer the oil, remove the dregs.

9, will be boiled spices pot of oil filtered into the butter pot.

10, add finely beaten crushed rice sprouts, edamame, bean paste, chili peppers, peppercorns, simmer on medium heat for ten minutes or so.

11, add the strained spices and simmer over medium heat for 10 minutes.

12, add white wine, mash, pickled peppers, and simmer for another ten minutes or so.

13, hot pot base boiled.