Ingredients:

400g of butter, 100g of vegetable oil, 150g of bean curd, 150g of dried chili, 10g of white wine, 25g of mash, 23g of ginger, 10g of green onion, 20g of garlic, 25g of freshly ground peppercorns, 10g of edamame beans, 15g of rock sugar, and 30g of all kinds of spices.

Ingredients: Butter, mash, white wine , rock sugar, green peppercorns.

Simmering base steps:

1, rinse the comprehensive spices with warm water to soak, remove the flavor of Chinese medicine.

2 with raw vegetable oil, the vegetable oil will be burned until smoking, turn off the fire to cool for a few minutes, and then add the butter slowly simmering.

3, the oil all simmering and feel the oil temperature, add onion, ginger, garlic with 130 degrees low heat to fry the flavor.

4, about 5 minutes after some of the spices become dry can be fished out first, and then used later.

5, add the bean paste slightly simmer, gently stir to prevent sticking to the pan.

6, add mochi sea pepper, simmer at about 100 degrees for 15 minutes.

7, add fried onion, ginger, garlic, pour white wine, stirring while simmering for 20 minutes at about 80 degrees on a light fire.

8, add fresh green peppercorns and edamame beans; simmer over low heat for a final 5 minutes.

9, simmering hot pot base sheng out, naturally placed until cooled down, and then divided with a plastic bag or plastic box, freezer storage.