Aromatic spices: white buckle 3 grams, 3 grams of grass nuts, cloves 1 gram, 1 gram of Sannai, sand nuts 2 grams, cumin 2 grams, 3 grams of fruit, cinnamon 3 grams, gardenia 2 grams, licorice 2 grams, 2 grams of grass, the old buckle 3 grams, Gan Song 3 grams, Wicker 2 grams, Chenpi 3 grams, lemongrass 3 grams, incense 3 grams, star anise 3 grams, Chisin 2 grams, vanilla 2 grams, 4 grams of cumin.

Seasoning: PI County 500 grams of soybean paste, 200 grams of black beans, 250 grams of pepper, 250 grams of pepper, 200 grams of Ziba chili, 200 grams of rock sugar, 150 grams of white wine, 150 grams of ginger, 100 grams of green onions, 100 grams of garlic, 1500 grams of butter, 1000 grams of canola oil, 500 grams of lard, pork bone broth 350 grams of Ajinomoto 50 grams of ethyl maltol, 30 grams of hot pot fragrance agent. 30 grams, hot pot aroma agent 20 grams, 50 grams of monosodium glutamate, 100 grams of chicken essence.

Production process?

1, the pot is hot, open medium heat add butter, canola oil and lard over high heat, in the addition of onion, ginger, garlic frying aroma leakage, add pepper and pepper fried 2 minutes into the tempeh and spices fried for about 5 minutes.

2, and then add the bean paste and Zipa chili pepper on medium heat and stir fry for about 15 minutes until the bean paste becomes dark red, add pork bone broth and rock sugar stir fry for about 10 minutes, add white wine continue to stir fry until the water will be exhausted when the fire is turned off, the first to join the hot pot aroma agent, and then add the ethyl malt phenol, ajinomoto, monosodium glutamate, chicken broth stirred well, completely cooled down after 24 hours of resting with a plastic wrap sealing can be used.

3, mix all the spices together, you can not break, large spices can be shot a little smaller. Spices configured, put inside the base together with the frying, must be a small fire slowly and constantly stirring, frying out the flavor of more than thirty minutes can be, do not fry the paste! Fried base 2 pounds, placed in 100 pounds of water to simmer a good soup inside, and then simmered for half an hour you can cook spicy hot. Try to do when the soup can be scaled down, the rest of the base can be placed in the refrigerator inside the refrigerator to keep a spare.

Two, spicy hot soup

Instruments: 100 pounds of water, salt 500 grams, 200 grams of Huadiao wine, 300 grams of chicken essence, 200 grams of monosodium glutamate, 200 grams of rock sugar, 600 grams of powdered milk (ordinary powdered milk can be), 250 grams of pickled peppercorns, 80 grams of mace, 100 grams of pepper, 3 pounds of butter, 2 pounds of primer, 2 chicken frames, 2 beef bones, 300 grams of green onions, ginger 100 grams. Ginger 100 grams.

Production:

1, beef bones washed and cracked, soaked in cold water for more than 40 minutes in advance, add 100 pounds of water in the soup can be heated to 45 degrees into the powdered milk over high heat, stirring well.

2, and then into the mace, pepper, pepper, beef bones, butter, chicken rack on high heat to 90 degrees, add green onions, salt, ginger, Huadiao wine, rock sugar, monosodium glutamate, chicken essence, the base (available in gauze bags) boiled, continue to simmer for half an hour or so in the boiling state to be foam disappeared and then continue to simmer for an hour and a half, and finally clean up the material dregs with a secret leakage soup soup that is finished making.

Three, small material production

1, secret chili oil

Rapeseed oil 1 catty, 50 grams of crushed peanuts, 50 grams of Au Yanqi grease powder, a little salt, chili pepper 1 catty. Put the chili noodles