chafing dish bottom material

main ingredient butter 12g rapeseed oil 15g dried chili 7g

seasoning rock sugar several onions 3 ginger 4 garlic 4 cloves octagonal 3 pepper 2 cinnamon 1 section Pixian bean paste 6g liquor 1 tablespoon fermented grains 1 lobster sauce 1 grains Amomum villosum 4 cloves 3 galangal 2 pieces fragrant leaves 1 piece cardamom 2 pieces Amomum tsaoko 1

. 1. The ratio of butter to vegetable oil can be adjusted greatly

2. All spices are soaked in water in advance for later use, and tsaoko and cardamom are cut open with scissors to facilitate eating. If there are green and white peppers, it is best to put more fresh ones, and the water soaked with spices can be kept until the hot pot is served.

3.[ Prepare Zanthoxylum bungeanum] Dried peppers are seeded. If there are multiple varieties, the mixture is better

4. Soak the seedless pepper segments with clear water, and use the soaked pepper water when keeping the hot pot

5. Pour the soft pepper for later use, and I didn't smash it very much, which is the prepared Zanba sea pepper

6. Put all the oil in the pot to heat it. Add onion, ginger and garlic and simmer

7. Cook until the surface is slightly yellow and scorched, and then take out

8. Add Pixian watercress into the oil and slowly cook for about 15 minutes

9. Add the prepared Zanba sea pepper and continue to cook for 15 minutes

1. Add the soaked spices and cook for about 1 minutes.