First of all, wrench the star anise into small grains, slice the sannai, cut the cinnamon into small particles, pat the grass fruits and cut them into small pieces, finely cut the aromatic leaves, and cut the lemongrass into small pieces. Then soak all the spices and peppercorns separately in water. To the end of the spices and peppercorns fully soaked through the water filtered and drained.

Secondly, prepare two frying pans:

Inside one, put (bean curd, green onion, ginger, mash, 25 grams of white wine, garlic, edamame, sugar) and mix well.

The other pot is filled with cooked vegetable oil and lard burned to 7-8% oil temperature, slowly dripping into the mix and evenly on top of the mixture, while and in order to keep stirring, to stop the oil dripping finished. Then the pot to the stove with a small fire slowly frying, frying to keep stirring the bottom of the pot to avoid sticking to the pot, when 6 minutes dry under the spices. Continue to stir-fry for about 20 minutes under the soaked peppercorns, and then stir-fry for 5-10 minutes, the pot of raw materials in the aroma of four benefits when the pot that is into a spicy hot pot base.

Suspended soup:

Bull bones 15 pounds of pig bones 5 pounds of pepper 10 grams of wine 200 grams of 100 grams of onions 100 grams of ginger 100 grams of pig bones and bull bones cracked, put into cold water to boil blanch the blood, put into the water to clean up. Another large pot into the ingredients, add 10KG of water, simmer on low heat (boiled over high heat soup color milky white, easy to cause the color of the soup) for about 4 hours. Fish out the bones and discard them, then the broth will be clear.

Simmering old stock: Mix 4 portions of base and 6 portions of broth, add 50 grams of pepper, 200 grams of ginger, 200 grams of garlic and simmer for about 2 hours, then pull out the residue.

Split the pot: 50g of ginger 50g of garlic 50g of salt 15g of monosodium glutamate (MSG) 50g of chicken essence 50g of dried chili 25g of peppercorns 15g of pepper Divide the broth evenly among the pots, keeping each pot at 8 full, and put in the above ingredients.

Ingredients:

1, Pixian 300 grams of bean paste (which is the main ingredient), 200 grams of butter, canola oil 100 grams

2, 150 grams of dried red pepper (cut into small sections of about 2 centimeters); 50 grams of peppercorns

3, 3 tablespoons of sugar; dry ginger (sliced) and cloves of garlic 150 grams each; green onions (two and a half inches long section) 250 grams; Spices a bag (fennel, star anise, sannay, etc.) 150 grams; salt appropriate amount (depending on the salinity of the beans you buy, because some manufacturers produce beans too salty); chicken essence a tablespoon .

Notes:

1, fried sugar, can only be used with a small fire, sugar must be fried to melt, and to the oil on the surface of the bubbles only (bubbles for the golden yellow, if the fried paste can not be reused, then the soup is bitter), so that the color of the soup will be red and bright soup and no sweetness;

2, the best use of the "Azalea City" Pixi County bean curd is authentic, and other many products are substandard! Or taste is not correct;

3, the best use of canola oil (that is, non-refined oil such as salad oil), do out of the base color and flavor are better than the effect of refined oil.