Hot Pot Base Preparation

1, green onion, ginger, garlic, onion, cilantro cleaned and cut up for spare. Dry chili simply cleaned, add water and boil until it becomes large and soft. Peppers, spices with warm water soak (recommended at least 15 minutes). Cooked chili pepper broken (chopped with a knife), pour rapeseed oil, add a little pepper (medium heat).

2, peppercorns defoaming after 2-3 minutes off the heat to lower the temperature (mixed butter eliminate and then add directly to the melt), add ginger, garlic and onion stir fry over medium-low heat for 3-5 minutes, add green onions and cilantro, stir fry until slightly charred and leak out. Add the bean paste and stir-fry over low heat to release the red oil.

3. Add the broken chili peppers and stir-fry over medium-low heat for 10-15 minutes to dry out the moisture and cook. Strain out the spices and stir-fry for about 2 minutes, strain out the peppers and stir-fry for 5-10 minutes, add the edamame and continue to stir-fry for 5-10 minutes. Add the mash and continue to stir-fry for 5-10 minutes. Turn off the heat.