Ingredients: 1500g butter, 1000g bean paste, 1000g rapeseed oil, 1000g dried chili, 100g Sichuan peppercorns, 100g bean sprouts, 100g fermented glutinous rice, 200g pickled pepper, 100g tempeh grams, 50 grams of white wine, 8 grams of cumin, 5 grams of fragrant fruit, 5 grams of amomum villosum, 5 grams of cloves, 5 grams of white buckwheat, 5 grams of grass fruit, 5 grams of three nai, 5 grams of vanilla, 5 grams of thyme, and bay leaves. 5 grams, 5 grams of cinnamon, 5 grams of star anise, 5 grams of tangerine peel, 5 grams of tangerine peel, 5 grams of lemongrass, 5 grams of spikenard, 5 grams of licorice, 5 grams of branches, and 5 grams of braised grass

Preparation Method:

1. Wash the spices and soak them in water for 20 minutes.

2. Remove excess water and beat into sawdust with a food processor.

3. Wash the peppers and Sichuan peppercorns, soak them briefly in water, and then remove excess water.

4. Put the chili pepper into a food processor and smash it.

5. Put the broken rice sprouts, tempeh, and bean paste into a food processor and beat finely.

6. Pour rapeseed oil into the pot, add the spices into the cold oil, and simmer slowly over medium-low heat for ten minutes until the aroma is released.

7. Boil the butter in another pot and remove the oil residue.

8. Strain the oil in the spice pot into the butter pot.

9. Add finely chopped rice sprouts, tempeh, bean paste, chili pepper, and Sichuan peppercorns, and simmer over medium heat for half an hour.

10. Add the filtered spices and simmer over medium heat for half an hour.

11. Add white wine, fermented glutinous rice, and pickled peppers, and simmer for another half an hour.

12. Turn off the heat and put it into a container. At this time, the hot pot base is ready.