Seasoning: dried pepper, pepper, star anise, cinnamon, fragrant leaves, Pixian bean paste, chafing dish bottom material, oyster sauce. (Because Pixian bean paste and oyster sauce are salty, there is no need to put salt. )

Prepare the seasoning that needs to be fried. This is the key to delicious spicy pot. There are dried peppers, prickly ash, star anise and cinnamon.

Put more oil in the pan (twice as much as usual cooking), turn on the minimum fire, put the seasoning in the oil pan and slowly pour out the fragrance. After the seasoning changes color, take it out and leave the oil in the pot (the remaining oil is the secret five sesame oil, and you can put some sesame oil if it is not hemp enough).

Pour in the right amount of Pixian bean paste and stir fry. Be sure to lower the heat to prevent the paste from being fried.

Pour in the right amount of hot pot bottom material and mix well (that is, the hot pot bottom material we usually buy, or we can use Laoganma).

Sprinkle with minced onion, ginger and garlic and stir-fry over low heat.

Kneel for adoption