Sugar in the hot pot base to play a role in flavoring, while maintaining the original aroma, freshness, numbness and spiciness, effectively neutralize and curb the original hot pot base of spicy, dry fire, the bad characteristics of heat. The food cooked in the mouth is spicy but not dry, without any uncomfortable feeling after eating, and the nutritional value has also been improved.

Ingredients

3 pounds of butter

2 pounds of salad oil

1 pound of Pixian bean paste

50 grams of white wine

20 grams of mash

1,5 pounds of Zipa sea peppercorns

1 tael of ginger

1 tael of garlic

1.5 tael of peppercorns

15 grams of edamame

15 grams of black beans. g

Yibin broken rice and vegetables 15 g

1 tael of rock sugar

2 tael of top-grade chili pepper

1 tael of onion and 3-inch section

Spice recipe

Baikou 5 g

Caojiao 5 g

Sannei 3-5 g

3-5 g of cloves

Sand nuts 5 g

Aromatic fruit 5g

Cumin 5g

Cinnamon 5g

Glycyrrhiza glabra 5g

Branches 5g

Pai Cao 5g

Cao Buckle 5g

Gan Pine 5g

Chen Pi 5g

Wicker 5g

Lemongrass 5-8g

Octagon 5g g

Scented leaves 5g Thyme 5g

Cumin 8g

Vanilla 5g

Before frying, cut the spices into 2-inch-long joints, soak them in warm water for about 20 minutes, and the peppercorns to soak up

Prepare two frying pans, one in which to put (bean curd, scallion

ginger

mash

White Wine 25 grams

Garlic

Crushed Rice

Black Bean Rock Sugar)*** 9 things mix well.

Another wok add 3 pounds of butter to simmer, then add salad oil to 7-8% heat, use a spoon to scoop the oil to and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil as it drips to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, change to high-fire frying when the oil boils, change to low-fire simmering, 15 minutes after the addition of white wine 25 grams of white wine or so, continue to stir frying until the water of each raw material is almost dry, plus soak up the spices continue to stir fry until the raw materials 9 dry under the soaking up the peppercorns, stir frying 5-10 minutes can be.