Old Beijing hot pot base how to match

Raw materials: vegetable oil 2500 grams of butter 1500 grams of Pixian bean 1500 grams of dried chili 250 grams of ginger 100 grams of garlic 200 grams of shallots 300 grams of sugar 150 grams of mash 500 grams of star anise 100 grams of Sannai 50 grams of cinnamon 50 grams of aniseed 50 grams of fennel 25 grams of grass fruit 25 grams of comfrey 25 grams of spices 10 grams of vanilla 10 grams of cloves Comfrey 25g Comfrey leaves 10g Vanilla 10g Comfrey 5g Cloves

Method:

1, Vegetable oil first refined; butter cut into small pieces; Pixian douban finely chopped; dried chili into the pot of boiling water to cook for about 2 minutes, fish out of the stranded velvet, that is, into the patty cake chili; Ginger broken; garlic peeled peeled into a petal; onions pulled knot; rock candy cracked; star anise, Sannai, cinnamon broken into small pieces; Grass fruits broken.

2, frying pan on medium heat, sizzling pan, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, scallion knots burst incense, and then into the Pixian bean paste and patty cake chili, turn to a small fire and slowly stir fry about 1 ~ 1