2, material preparation: fresh vine pepper in addition to stems, fruits washed; dried chili pepper with boiling water for 1 to 2 minutes, fished out and drained, chopped into mushy made of patty cake chili pepper; hot water will be soaked in spices for 30 minutes, fished out and drained of water; ginger, garlic, green onions and onions cut into grains; rock sugar properly crushed; butter cut into small crumbs.
3, mixed oil: preheat the frying pan, add vegetable oil, keep 120 ℃ heating until the oil is cooked, then add butter, heat up to 160 ℃ heating, until the butter is all cooked.
4, stir-fry: add chopped green onions, ginger, garlic to the 160 ℃ about the mixture of oil and stir-fry for 4 to 5 minutes, to be dry after the water vapor stir-frying with a leaky spoon will be green onions, ginger, garlic control dry oil and then sheng out.
5, stir fry material: adjust the fire, the oil temperature down to 90 ℃, add dried chili peppers, bean paste and edamame stir fry in turn, pay attention to not burn pots, keep the fire will be bean paste vapor stir fry dry, to be red when the oil color to add spices, stir fry for 1 minute and then add vinegar pepper, continue to stir fry for 3 minutes, and then add the rock sugar, stir fry to the rock sugar completely melted, and then finally add the mash, stir fry to the aroma of the four off the fire, add salt, chicken essence and monosodium glutamate, mix well.
6, packaging: to be hot pot base cooled into food-grade bags, sealing.