Ingredients: butter, vegetable oil, dried pepper, Pixian watercress, green pepper, red pepper, ginger, shallot, green onion, coriander, white wine, fermented grains, star anise, cinnamon, fragrant leaves, fennel and tsaoko.
1, prepare the materials, wash coriander, scallion, shallot and ginger and cut them into sections for later use.
2. Soak the prepared spices in hot water for about half an hour in advance to remove the smell of traditional Chinese medicine, and finally remove the moisture.
3. Then soak the dried chilies in water for 20 minutes, add the dried chilies into the pot and cook for 10 minutes, then take them out.
4. Pull the cooked pepper out and control the moisture. It is best to cut the pepper and remove the seeds.
5, pour the vegetable oil into the pot, fire smoke, remove the raw flavor of the vegetable oil, turn down the fire and add butter, slowly simmer and melt, and start refining. The oil temperature should not be too high, just medium fire, and pour all the cleaned parsley, green onion and ginger slices into it, slowly simmer, and fry until some are dry.
6. After fishing, after the oil is heated, add the chopped Ciba pepper, stir for a while and add the prepared Pixian bean paste, slowly stir to prevent the pan from sticking, and cook for about 15 minutes.
7. Add the prepared spices, green pepper and red pepper and continue to cook for about 15 minutes. During the frying, it must be stirred indefinitely to prevent the pot from sticking. Pay attention to the fact that the pepper is almost dried.
8. Add mash and a little rock sugar, cook for about 5 minutes, and add a proper amount of salt to turn off the fire. The finished product is shown below.
Precautions: 1, the cooked pepper should be controlled to dry, otherwise it will affect the taste of hot pot ingredients.
2. Stir in the frying process to prevent the pan from sticking.