What is the practice of Chongqing hot pot bottom material?

Ingredients: butter 1500g, bean paste 1000g, rapeseed oil 1000g, dried pepper 1000g, pepper 100g, bean sprouts 100g, wine grains.

Seasoning: 8 g fennel, 8 g cumin, 5 g fragrant fruit, 5 g Amomum villosum, 5 g clove, 5 g white button, 5 g Amomum tsaoko, 5 g Anemarrhena rhizome, 5 g vanilla, 5 g Senecio scandens, 5 g fragrant leaves, 5 g cinnamon, 5 g star anise, 5 g dried tangerine peel, 5 g old button, 5 g citronella, 5 g Gan Song, 5 g licorice and branches.

Practice steps:

1. Prepare all seasonings and cut the long ones into small pieces.

2. Clean the spices and soak them in water for 20 minutes.

3. Clean peppers and prickly ash, soak them in clear water a little, and then control the excess water.

4. The soaked spices are controlled to remove excess water and ground into sawdust with a cooking machine.

5, pepper is also broken in the cooking machine, not too fine.

6, broken rice buds, lobster sauce, bean paste, put into the cooking machine and mix well.

7. Pour rapeseed oil into the pot, add spices under the cold oil, and simmer on medium and small fire for more than ten minutes.

8. Boil the butter in another pot to remove the oil residue.

9. Filter the oil in the cooked seasoning pot into the cow oil pot.

10, add finely chopped rice sprouts, fermented beans, bean paste, pepper and pepper, and cook for half an hour on medium heat.

1 1. Add the filtered spices and cook for half an hour on medium heat.

12, add white wine, fermented grains and pickled peppers and cook for another half an hour.