Spicy hot recipe and frying base method is as follows:

Raw materials: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian Douban, 250 grams of dried chili, 100 grams of ginger, 200 grams of garlic, 300 grams of onion, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of sannai, 50 grams of cinnamon, 25 grams of grass nuts, 25 grams of rowan grass, 20 grams of spices, 10 grams of vanilla, 15 grams of cloves. , 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass nuts, 25 grams of paiwan grass, 20 grams of allspice, 10 grams of vanilla, 15 grams of cloves.

Method:

1, vegetable oil first refined; butter cut into small pieces; Pixian bean paste chopped fine; dried chili into the boiling water pot to cook about 2 minutes, fish out of the stranded velvet, that is, into the patty cake chili; ginger broken; garlic peeled into flaps; green onion pull knot; rock sugar cracked; star anise, Sannai, cinnamon broken into small pieces; fennel broken.

2, frying pan on medium heat, pan hot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, onion knots burst incense, and then into the Pixian bean paste and patty cake chili, turn to a small fire and slowly stir fry for about 1 hour or so, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, pick out the pot of onion knots do not use.

3, then into the star anise, Sannai, cinnamon, aniseed, fennel, grass berries, row of grass, sesame seeds, vanilla, cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the color darker, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates, then the pot will be away from the mouth of the fire, warmed up to the pot of raw materials cooled down, that is, into the base.