Home version of hot pot base

Cooking Instructions

1. Soak in cold water for 20 minutes in advance: 2 grams of lemongrass,
   10 grams of angelica, 4 grams
   of
   bay leaves, 8 grams
   of cinnamon, 10 grams of cumin, 3 grams
   of licorice, 4 grams
   
   of tangerine peel, 2 grams of cloves, 5 grams
   of grass fruit, 5 grams
   of grass
   

   

2. Drain and break up, don't break it too much

   

3. 20 grams of pepper, 30 grams of Dahongpao peppercorns. Also soak in cold water for 20 minutes in advance.

   

4. Half a catty of devil chili peppers, half a catty of new generation chili peppers, boiled chili peppers in boiling water are soft. (Chili peppers are added according to each person's preference)

   

5. Glutinous chili peppers: Break the boiled chili peppers in a machine processor and set aside.

   

6. 1000 grams of cooking oil, put in the prepared vegetables to fry the oil, fry the vegetables dry, remove them, and put the butter

   

7. Spice up

   

8. Reduce the heat to low and fill with chili peppers

   

9. Add drained peppercorns

   

10. Stir-fry for about half an hour, adding two spoonfuls of sake lees

    

11. Add three spoons of Pixian bean paste and stir-fry together over low heat. Stir constantly

    

12. Stir-fry for about another 50 minutes. I feel that most of the peppers and peppercorns are floating, so you can turn off the heat. I added some high liquor.

    

13. Put it in a container and put the chili pepper on the surface to look better.