The recipe and practice of casserole base are as follows:

Preparation materials: 250g of patty sea pepper, 250mL of canola oil, 500g of butter, 20 dried chili peppers, 10g of ginger, 20g of bean paste, 30mL of lard, 20g of tempeh, 4 cloves of garlic, 30g of spices, 40mL of mash, 15g of rock sugar, 5g of peppercorns, 20g of chicken essence, and 150mL of stock, 15mL white wine, 30g green onion, 1/4 onion

Making Steps:

1. Boil mochi sea pepper in boiling water for 10 minutes.

2, start a pot and pour in canola oil, butter, sliced green onion, onion strips, and ginger, and remove them when they are golden in color.

3: In a separate pot, add the bean paste in low oil temperature, stirring constantly, and add the chili peppers.

4, and then in turn into the lard, black beans, garlic, spices, mash, rock sugar, peppercorns, chicken essence, broth, white wine, dried chili peppers, simmering over low heat for 20 minutes, complete.

5, finished picture.