Needed ingredients: butter, bean paste, canola oil, dried chili peppers, peppercorns, sprouts, mash, pickled peppercorns, edamame, white wine, cumin, cumin, allspice, nutmeg, cloves, white buckle, grass nuts, Sannai, vanilla, thyme, sesame seeds, cinnamon, star anise, tangerine peel, old buckle, lemongrass, licorice, licorice, twigs, and rowan grass.

1, all the spices ready, longer cut into small pieces.

2, clean the spices, soak in water for 20 minutes.

3, chili peppers and peppercorns clean, slightly soaked in water, and then control the excess water.

4, soaked spices control the excess water, with a cooking machine into wood chips.

5, the chili pepper also into the processor broken, not too fine.

6, crushed rice sprouts, tempeh, bean paste, into the processor to beat fine.

7, canola oil in the pot, cold oil into the spices, medium-low heat and slowly simmer for ten minutes, simmer the flavor.

8, another pot of butter to simmer the oil, remove the dregs.

9, will be boiled spices pot of oil filtered into the butter pot.

10, add finely beaten crushed rice sprouts, edamame, bean paste, chili peppers, peppercorns, simmer on medium heat for half an hour.

11, add the strained spices and simmer over medium heat for half an hour.

12, add white wine, mash, pickled peppers, and simmer for another half hour.

13, hot pot base can be boiled to finish.