1. Prepare the seasoning
2. Chop garlic, slice ginger, cut green onion into sections, cut half of the dried red pepper into sections with scissors
3. Heat the wok, pour in rapeseed oil and boil
4. Add part of the green onion, ginger, and garlic until fragrant. Stir until golden and remove.
5. Add Pixian watercress and pepper and stir fry for a fragrant flavor
6. Then add the dried red pepper, stir out the red oil and remove all
7. Add the other half of the green onion, ginger, garlic and the other half of the whole dried chili, tempeh, star anise, cinnamon, gerbera and other spices and stir fry to create a fragrance
8. Pour the big bone broth, add salt and cook for 10 minutes
9. Pour the cooked bottom of the pot into the hot pot and you can start to shabu sliced lamb, vegetables and vegetables, enjoy it
Tips:When the bottom of the pot is cooked and poured into the hot pot, you can filter it to pick out the spices and discard them, so as to avoid picking out the spices when eating. In case of uncleanness, it will affect the taste.
