Homemade hot pot base

Prepare materials and weigh them.

Lemongrass 10 grams.

grams of kaempferol.

grams of comfrey and 10 grams of fragrant leaves.

grams of cinnamon, 50 grams of cumin, and 30 grams of grass fruit.

grams of star anise.

1500g butter.

Put the dried chili peppers into boiling water and cook for about 2 minutes. Take them out and crush them into chili noodles with a grinder. Cut the green onions into sections, slice or smash the ginger and garlic, smash the herbs and fruits, and chop the bean paste.

Pour the oil into the pot, add the butter, and slowly melt it.

Pour in the onions, ginger and garlic and sauté until fragrant.

Pour in bean paste one by one.

Chili noodles. Stir-fry over high heat for 1 minute. Red oil will come out. Turn over low heat and stir-fry slowly for 1 and a half hours. Cook until the scallions float on the surface of the oil and are filled with the smell of burnt scallions.

After 1 and a half hours, remove the green onions floating on the surface of the oil (if they are fried again, they will taste mushy and bitter) and then pour in the lemongrass, kaempferol, grass fruit, bay leaf, cinnamon, cumin, star anise, licorice, rock sugar, and comfrey in order.

Continue to fry over low heat for 30 minutes. Turn off the heat. After cooling, put it in a sealed box and put it in the refrigerator. It can be used when making the base of the spicy red soup pot.

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