2 kg of butter salad oil 1.5 kg of Pixian watercress 1 kg of white wine 50 g of fermented grains 20 g of Ziba sea pepper 1 kg of ginger 1 .5 g of two douchi15g of Yibin broken rice teeth.
Spices:
White buckle 5g Amomum tsaoko 5g Sanay 3g Clove 5g Amomum villosum 5g Cumin 5g Cinnamomum cassia 5g Glycyrrhiza 5g Branches 5g Lawn 5g Laokou 5g Gan Song 5g Chenpi 5g Shuilinling 5g Lemongrass 8g Star anise 5g Fennel 5g Vanilla 5g Vanilla 5g Vanilla 5g Vanilla 5g.
Practice: soak the spices in hot water for about half an hour.
Pepper is soaked in hot water.
Take out the soaked spices and peppers and drain them; Slice ginger, beat garlic and cut onion. Prepare two pots, and put bean paste, onion, ginger, fermented grains, semi-white wine, garlic, broken rice, lobster sauce and crystal sugar in one pot.
Stir well.
Heat another pot, add butter and bring to a boil.
Then add salad oil and heat it to 70-80%.
Spoon the oil onto the evenly mixed seasoning and stir while dripping oil to avoid coking of watercress.
Until the oil is completely soaked. Then put the sauced pot on the fire and simmer for 10 minutes on medium heat.
Stir-fry the seasoning until it is dry.
Stir-fry over high heat until the oil boils, and cook over low heat 15 minutes.
Add the remaining white wine and continue frying.
Until the moisture of the raw materials is dry, add foaming spices and continue to fry (remember to cut off or crush the spices when you do it, because I am too lazy to crush them, making the bottom material ugly).
Stir-fry until the ingredients are 9 minutes dry.
Add the swollen pepper and fry for 5- 10 minutes. Add Chili powder and stir well.
When you want to eat hot pot or hot pot powder in the future, just dig some soup base.