Method of self-made chafing dish bottom material

1, vegetable oil 500 g butter 300 g Pixian watercress 300 g dried chilli 350 g ginger 20 g garlic 40 g onion 60 g rock sugar 30 g mash juice 100 g star anise 20 g cinnamon 10 g fennel 10 g tsaoko 5 g Lithospermum 5 g fragrant leaves 2 g.

2, vegetable oil is cooked first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

3. Put the wok on medium fire, stir-fry the wok, add vegetable oil to heat it, add butter to boil, add ginger, garlic cloves and scallion to saute until fragrant, then add Pixian watercress and Zanba pepper, and stir-fry slowly for about 1- 1.5 hours until the watercress is dry.

4. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, Amomum tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, take the pot away from the fire, and then.