Sichuan authentic spicy hot practice and recipe is how?

One, preparation: butter lard canola oil lantern pepper Pixian bean paste cinnamon cardamom dahurica pepper pepper anise chili pepper.

Two, fried materials: first pour canola oil hot to remove the taste of raw oil, put two taurine, one or two lard, oil melting change to a small fire, into the ginger rice, into half a pound of bean paste, 10 a few lantern peppers, peppercorns and mace*** one or two, the other less to put a little bit, two on the line, six pieces of leaves, two small pieces of rock sugar, do not have more than one, a slow stirring of small fire bean paste slightly discolored pour one or two chili pepper, chili pepper noodles fried incense The fire is turned off, sprinkle half a two pepper, add a few drops of white wine will be completed.

Three, with a chicken skeleton and pig bone soup, pay attention to clean, simmering soup with a bit of wine and ginger can be, large fire boil, small fire for about an hour can be, the water point, can repeat simmering.

Four, take a small pot to pour the soup, add the right amount of fried material, according to their own degree of spicy, simmering for about 10 minutes, they like to eat bean sprouts, vermicelli, greens, soybean products, etc. with a leaky net to the dishes cooked, poured into a bowl, sprinkled with some crushed peanuts, cilantro, garlic, a bowl of spicy, fresh, flavorful, good hot spicy hot production is complete.