Name: Spicy Hot Pot Base
Total time: 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 50g spices; 50g Bullet Chili; 80g Pixian Doubanjiang; 100g butter; 1 pot Broth; 50g Bell pepper; 3 slices ginger; 2 stages Green onions; 1 head garlic; Some salt; Some Chicken noodles; Some black pepper powder; Some Sugar; Some Cooking oil

Spicy Hot Pot Base

1. Prepare the spices: 2 star anise, 1 piece of cinnamon, 2 grass fruits, 5 grams of cloves, 5 grams of cardamom, 5 grams of cumin, 5 grams of Amomum, 10 grams of Shannai, 10 grams of dried ginger, 50 grams of bullet chili, 50 grams of bell pepper;

2. Soak 2 star anise, 1 piece of cinnamon, 2 grass fruits, 5 grams of cloves, 5 grams of cardamom, 5 grams of cumin, 5 grams of Amomum, 10 grams of sanna, and 10 grams of dried ginger soak in clean water for 30 minutes, rinse and drain. Dry moisture

3. Bullet peppers and bell peppers are smashed with a food processor and set aside;

4. A pot of broth boiled for 3 hours;

5. Choose the minimum firepower for the electric hot pot, add cooking oil in the cold pot, add ginger, garlic and green onions, and stir fry;

6. Then add the spices soaked in water and fry for 15 minutes with minimum heat;

7. After frying on low heat for 15 minutes, remove all the spices and green onion, ginger and garlic;

8. Add the peppercorns and sauté until fragrant;

9. Add Pixian bean paste and stir fry;

10. Add crushed chili and stir fry;

11. Add butter and stir fry;

12. After the butter is melted, add appropriate amount of salt, chicken powder, black pepper and white sugar (for freshness) and stir fry;

13. Leave the fried bottom material in the pot, add the boiled broth, select the maximum power for the electric hot pot, and simmer on high heat for 10 minutes;

14. Choose whatever ingredients you like and prepare yourself in advance!

15. Spicy and delicious!

Tips:
1. Fried spices must be fried on a low fire;
2. There are not so many spices at home, just put the basic spices: star anise, cinnamon, cloves, grass fruit;
3. Add the stock to 2 cm from the edge of the hot pot.