Main

Materials: 260 grams of cooking oil, 150 grams of butter, dried red chili, garlic seeds, anise, Sannai, cinnamon cumin, fennel, fruits of grass, sesame seeds, bean paste.

Practice:

1. dry red pepper cut open and seeded to join the pot of boiling water simmering (simmering time is appropriate can not be boiled rotten) ginger slices; garlic seeds peeled and patted; shallots cut; anise, cinnamon, cinnamon fennel, fennel, grass nuts, coriander crushed.

2. with a pot of oil refining to eight or nine percent hot, into the butter to melt, then into the onion, ginger and garlic stir fry until the water drained, into the drained dry red chili stir fry (note that stir fry with a small fire for about half an hour).

3. Then put the bean paste frying and stir-frying until the bean paste water vapor drained, this time you can smell the aroma and chili red oil.

4. Then into the star anise, Sannai, cinnamon aniseed, fennel, fruits of grass, sesame leaves, these spices in a small fire stir-fry for about 30 minutes, until the spices in the frying pan of the aroma fried out into the mash juice.

5. Stir-fry with low heat until the water of the mash juice drained until the hot pot base stir-fry is complete, turn off the heat and cover the pot to simmer until cooled. Overnight more flavorful.