To make skewers, Sichuan spicy hot pot bottom material is 25g, soup stock is 500g, rice wine is 20g, sugar is 25g, monosodium glutamate is 5g, soy sauce100g, pepper is 20g, dried pepper is 50g, and sesame oil is a little. Dried tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 250g of butter.

supplement

Chuanchuanxiang practice

Ingredients: Sichuan spicy hot pot base 25g, soup stock 500g, rice wine 20g, sugar 20g, monosodium glutamate 5g, soy sauce100g, pepper 20g, dried pepper 50g, and a little sesame oil. Dried tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 250g of butter.

Production step

1, heat butter in a wok, add pepper15g, dried chili 25g, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot to saute until fragrant, and add rice wine to saute slightly.

2, put the rest of the materials and the old soup into the wok and boil, then cook the favorite food and eat it with a hot pot dish.