1. Main ingredients: 20g fennel seeds, 10g bay leaves, 10g cloves, 20g grass fruit, 20g nutmeg, 220g auxiliary blended oil, and 200g butter.

2. Operation method: Make glutinous rice cake chili first: put the dried chili pepper in a pot and cook over low heat for about half an hour, then cover the pot and simmer for about half an hour to cool, then remove and remove the musk, drain and cut into pieces. Crush it and it becomes glutinous rice cake and pepper. This is the key to the spiciness of hot pot! Cut the butter into cubes and refine it, add ginger, onion and garlic, stir-fry over low heat until the water is completely dry, and the butter must be completely refined until fragrant, then turn off Wait for the butter in the pot to cool down, then pour in the blended oil and heat it until it is 80% hot.

3. Then add about 200 pieces of rock sugar and stir-fry until the rock sugar melts. After the rock sugar melts, turn up the heat and stir-fry the minced ginger, granulated garlic, scallions, and glutinous rice cake peppers. Add glutinous rice cake chili, turn on low heat and stir-fry slowly until the water is dry and the water vapor is reduced. Add spices (fennel seeds, bay leaves, cloves, strawberries, nutmeg) and the spices need to be crushed. Slowly stir-fry the peppercorns and fermented glutinous rice. Be careful to paste the pot and pay attention to the heat! You need to add about half a cup of white wine along the way. After the water is fried, the aroma will come out, and then you can turn off the heat and let it cool.

4. When you want to eat hot pot, put some mixed oil in the wok and stir-fry, slowly stir-fry the base ingredients, add the bone soup, add some chicken essence, fermented glutinous rice and chili (if you like heavy cooking) If it’s spicy) add some Sichuan peppercorns and green onions to make a hot pot soup pot and you’re ready to eat.