A, small pot frying method recipe

Ingredients:

3 pounds of butter Salad oil 2 pounds Pixian bean paste 1 catty 50 grams of white wine mash 20 grams of Ziba sea pepper 1,5 pounds of ginger 1 tael Garlic 1 two peppercorns 1.5 tael tempeh 15 grams of Yibin crushed rice vegetables 15 grams of sugar 1 tael of top grade chili pepper 2 tael scallions 1 tael 3-inch section

Spice recipe:

Baikou 5g Cao Guo 5g Sannai 3-5g Clove 3-5g Saren 5g Xiang Guo 5g Cumin 5g Cinnamon 5g Glycyrrhiza glabra 5g Zhizi 5g Pai cao 5g Old Buckle 5g Gansong 5g Pericarp 5g Wicker 5g Lemongrass 5-8g Anise 5g Aromatic Leaf 5g Thousand Mile Cumin 5g Fennel 8g Vanilla 5g

Prior to stir-frying, the spices are cut into 2-inch long sections, soaked in warm water for about two hours.

Before frying, cut the spices into 2-inch sections, soak them in warm water for about 20 minutes, and soak the peppercorns.

Prepare two frying pans, one inside the (beans, scallions, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, black beans and rock sugar)***9 samples mixed well.

Another pot to add 3 pounds of butter simmering, and then add the salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, change to high-fire frying when the oil boils, change to low-fire simmering, 15 minutes after the addition of white wine 25 grams of white wine or so, continue to stir frying until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soaking up the peppercorns, stir frying 5-10 minutes can be.