How to make hot pot base

Overview

Really delicious

Tags

• private kitchen
• amomum villosum
• arrange grass
• beer
• butter
• cao guo
• chenpi
• cinnamon
• lao kou
• lemongrass
• licorice
• lilac
• liquor
• pixian doubanjiang
• rice cake and sea pepper
• shannai
• star anise
• tempeh
• vanilla
• white cardamom
• xiangguo
• yibin sprouts
• cumin
• fragrant leaves
• glutinous rice
• red pepper

Ingredients

Steps

1. 1 Heat a clean pot, add butter and heat, add onions and ginger. Onion and ginger are mainly used to enhance the aroma and remove the smell. Take it out after frying.

   

2. 2 Heat a clean pot, add butter and heat, add onions and ginger. Onion and ginger are mainly used to enhance the aroma and remove the smell. Take it out after frying.

   

3. 3 Then add the watercress, fermented glutinous rice, and beer. Be sure to put the beer on low heat, otherwise the oil will come out. Stir-fry the garlic, rock sugar, and stir-fry until the water vapor of the watercress is almost dry. Add the spicy ingredients. The spicy ingredient is Ciba sea pepper, tempeh and Yibin sprouts. Ciba sea pepper is dry chili boiled with water and beaten into foam. Change to high heat and stir well. When the oil in the pot boils, reduce the heat to low and simmer for 30 minutes.

   

4. 4 Spicy

   

5. 5 Spicy

   

6. 6 Add the soaked spices and continue frying for more than 30 minutes. Soak the spices in warm water for 20 minutes.

   

7. 7 Add the soaked red peppercorns to the pot and stir-fry for 10 minutes. Soak red peppercorns in white wine.

   

8. 8 Okay