2. Accessories: some crystal sugar, 3 shallots, 4 slices of ginger, 4 cloves of garlic, 3 slices of star anise, 2 handfuls of pepper, cinnamon 1 segment, 60g of Pixian bean paste, liquor 1 spoon, fermented grains 1 spoon, and lobster sauce/kloc-.

Step 3 practice:

(1) There is a large collection of materials, and you can use it just when you have the previously cooked spice oil on hand. If not, you can use vegetable oil or butter. The ratio of butter to vegetable oil can be greatly adjusted.

(2) All seasonings should be soaked in water in advance for later use. Tsaoko and cardamom should be cut open with scissors to facilitate the taste. If there are green peppers, you'd better put more fresh ones. The water soaked with spices can be left on the hot pot.

(3) Dried peppers are seeded and cut into small pieces.

(4) Soak the seedless pepper segments with clear water, and the water for soaking peppers is also reserved for hot pot.

(5) Pour out the soft pepper for later use.

(6) Heat all the oil in the pot, add onion, ginger and garlic and bring to a boil.

(7) Cook until the surface is slightly yellow and burnt, and take it out.

(8) Add Pixian watercress into the oil and simmer for about 15 minutes.

(9) Add the prepared Bazin sea pepper and continue to cook for 15 minutes.

(10) Add the soaked spices and cook for about 10 minutes.

(1 1) Add white wine, fermented grains, lobster sauce and crystal sugar and cook for 5 minutes.

(12) Turn off the fire, add the previously fished onions, ginger and garlic, stew for 20 minutes, let it cool, and then put it in a fresh-keeping box. Take only a part when you use it? .