20g of bean paste, 20g of fermented grains, and 20g of sprouts 10.

Accessories: ginger 1 tuo douchi 1 0g rock sugar 1 tuo pepper 45g scallion1root liquor100ml oil 200g dried pepper 30g clove12g Amomum villosum 60g cardamom 7 g cinnamon 7 g tangerine peel 6 g licorice 7.

Practice of hot pot bottom material

1. Prepare all kinds of ingredients.

2. Soak the spices in hot water for about half an hour.

3. Pepper is soaked in hot water.

4. Take out the soaked spices and peppers and drain the water; Slice ginger, mash garlic, and cut onion.

5. Prepare two pots, put bean paste, onion, ginger, fermented grains, half of white wine, garlic, broken rice weeds, lobster sauce and rock sugar in one pot and mix well.

6. Heat another pot, add butter and bring to a boil.

7. Add salad oil and heat it to 70% to 80% heat.

8. Spoon the oil onto the evenly mixed seasoning and stir while dripping oil to avoid coking of watercress.

9. After the oil is drenched, put the pot with seasoning on the fire and simmer for 10 minutes on medium fire.

10. Stir-fry the seasoning until it is dry. What is Bazin sea pepper? That is, the dried sea pepper is boiled in a pot until it is completely soft, and then taken out and chopped. This kind of sea pepper will be several times hotter than the uncooked one.

1 1. Stir-fry over high heat until the oil boils, and cook over low heat for 15 minutes.

12. Add Chinese liquor and continue frying.

13. Add foaming spices until the moisture of each raw material is dry, and continue to fry.

14. Stir-fry until all the ingredients are 9 minutes, and stir-fry for 5- 10 minutes.

15. Add Chili noodles and stir well.