1. Wash all the spices first, then drain the water, stir until it is ready for use, and wash the ginger slices, single garlic, and green onions for later use. Wash the dried chili, then cook for 5 minutes, chop into zaba chili and set aside.
2. First heat the rapeseed oil and salad oil to 5 layers, then add sliced ginger, garlic, and green onions and fry for about 10 minutes, then remove.
3. Continue to add butter and lard to 5 layers of heat, add bean paste, glutinous rice, chili, and tempeh and fry for about 30 minutes.
4. Add in the beaten spice powder and sesame pepper, then stir-fry for 20 minutes over medium heat, stirring constantly.
5. When the aroma is strong, you can add the white wine lees, rock sugar, and salt, and continue to fry for 10 minutes (fry the water to dry), then turn off the heat.
6. Finally, cover the pot, and make the hot pot bottom material after the night is boring.
Tips:After mastering the fire