How to make traditional hot pot bottom material?

5 grams of 100 mouths

2 Jin of butter

Half a catty of dried Chili

Half a catty of bean paste (black bean paste)

50 grams of dried pepper

Octagonal 20 grams

Amomum tsaoko10g

Amomum villosum 10g

Kaempferia kaempferia 10g

5 grams of cinnamon

Clove 3 grams

3 grams of fennel

2 grams of fragrant leaves

Cao Ling 3 g

A kilo of scallion

Half a catty of ginger

Onion half a catty

Half a catty of coriander

Crystal sugar 16g

Liquor100g

Appropriate amount of chicken essence

monosodium glutamate

How to make traditional hot pot bottom material?

Boil dried chilies (seeded) in a boiling water pot until they swell and soften, take them out, and chop the fine spices into powder with a mill.

Clean the pan and butter it? Ginger (chopped) onion? Onion slices? Coriander segment? Does it smell of oil when it is cooked? slag removal

After soaking pepper in water, oil the refined butter and dry it. Flavor butter

Do you eat Chili when the oil temperature is 50-70 degrees? Bean paste (chopped) in order? Keep the oil temperature to stir-fry the sand and clear the oil (there is a spoon to scoop the material and oil into the spoon at the same time, and the material floats in the oil, which is sand), and then keep the oil temperature to stir-fry the sand and clear the oil.

Broken rock sugar? Pepper? Keep the oil temperature and stir-fry the rock sugar to melt?

Raise the oil temperature, turn off the fire, and make the liquid produce tiny bubbles and sounds.

Add chicken essence and monosodium glutamate, mix well, pour into a container and seal with plastic wrap.