Homemade Hot Pot Base
1.
A large collection of ingredients, just use the previously boiled spice oil on hand. If not, use rape oil or butter. The ratio of butter to vegetable oil can be adjusted greatly.
2.
Soak all the spices with water in advance. Cut the grass fruit and cardamom with scissors to make it easier to taste. If there is green pepper, it is best. Fresh ones need to be added. The water soaked in the spices can be kept until the hot pot is put in.
3.
[Prepare Zaba Haijiao] Remove the seeds of dried chili and cut into small pieces. I can only buy one kind of dried chili. It is better if there are a mixture of multiple varieties
4.
Soak the de-seed chili section with water to soften it, and use the hot pot with the water that has been soaked in the chili.
5.
Pour out the soft soaked chili peppers for a scent. I didn’t mash them very much. This is the prepared zaba sea pepper.
6.
Put all the oils in a pot to heat, add the green onion, ginger, and garlic to a medium-low heat.
7.
Boil until the surface is slightly yellow and scorched to remove.
8.
Then add Pixian Douban into the oil and simmer for about 15 minutes
9.
Put the prepared glutinous rice and sea pepper in it and continue to simmer for 15 minutes
10.
Put in the soaked spices and simmer for about 10 minutes
11.
Add white wine, fermented glutinous rice, tempeh and rock sugar and simmer for 5 minutes
12.
Turn off the heat, add the green onion, ginger, and garlic that you fished out before, simmer for 20 minutes, let it cool, and store it in the fresh-keeping box. Just take a portion when you use it.
