Spices: 5 grams of white buckles 5 grams of cao guo 5 grams of sannai 3 grams of clove 5 grams of sand nuts 5 grams of chancellor 5 grams of cumin 5 grams of gui cumin 5 grams of licorice 5 grams of licorice 5 grams of chives 5 grams of cumin 5 grams of cinnamon 5 grams of licorice 5g cinnamon 5g licorice 5g parsley 5g old button 5g licorice 5g Pericarp 5g wicker 5g lemongrass 8g star anise 5g coriander 5g senna 5g clary sage 5g cumin 8g vanilla 5g
How to do it: Soak the spices in hot water for about half an hour.
Soak the peppercorns in hot water.
Drain the soaked spices and peppercorns; slice the ginger, break the garlic, and cut the scallions into pieces
Prepare two frying pans, and put the bean paste, scallions, ginger, mash, half of the white wine, garlic, crushed rice cabbage, edamame, and rock sugar into one pan.
Mix well.
Heat the other pot and simmer the butter.
Add the salad oil and heat to 7-8%.
Spoon the oil over the top of the mixture, stirring as you drizzle the oil so that the beans don't burn.
Stir until the oil runs out. Then place the saucepan over the heat and simmer over medium heat for about 10 minutes.
Stir-fry the seasonings until they are almost dry and watery, then add the chili peppers.
Stir fry the oil over high heat until it boils, then reduce the heat to low and simmer for 15 minutes.
Add the remaining white wine and continue to saute.
Until the water of each ingredient is almost dry, add the soaked spices and continue to stir frying (remember to cut or stir the spices when you do this, I didn't stir them because I was lazy, resulting in a very ugly base).
Fry until each ingredient is 9 minutes dry.
Put down the soaked pepper, stir-fry for 5-10 minutes
then put down the chili powder and stir-fry well that is.
Just made the look (the oil has not solidified)
Later when you want to eat hot pot or hot pot powder, dig out some simmering soup base can be.