Hot pot base have which spices, fried hot pot base need which spices

1. Raw materials: 2500 grams of vegetable oil, 1500 grams of butter, Pixian 1500 grams of bean curd, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of scallions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of chives, 25 grams of grass 25 grams of comfrey, 25 grams of allspice 10 grams of vanilla 10 grams of male clove 5 grams.

2. Method: (1) Vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded velvet, that is, into the patty cake chili pepper; ginger beat; garlic peeled into petals; onion pull knot; rock candy cracked; star anise, Sannai, cinnamon, broken into small pieces; grass claw beat.

3. (2) frying pan on medium heat, sizzling pan and pour vegetable oil hot, into the butter to simmer, into the ginger, garlic cloves, scallion knots burst incense, and then into the Pixian bean paste and patty cake peppers, turn to a small fire and slowly fry about 1 ~ 1?5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly whitish, pick the pot of scallion knots do not use.

4. (3) then into the star anise, Sannai, cinnamon, cumin, fennel, grass berries, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the darker color, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates completely, when the pot will be away from the mouth of the fire, warmed up to the pot of raw materials cooled into the bottom of the hot pot.