Butter pan base
By VicentaLakin
They make their own kerosene oils, spicy and fresh, expensive and healthy. Dry pots, hot pots, spicy lobsters, spicy crabs, boiled fish... wow。
Recipe Recommendations
- butter 200g
- pepper 10 teeth
- octagonal the 2
- ginger 6 tablets
- dried chili of 4
- chives 2 pieces
- garlic the 3
- fennel 1g
- kaempferol 1
- geranyl 3 tablets
- thirteen fragrant powder 1g
- soy sauce 1 scoop
- douchi 3g
- bean paste 2 tablespoons
- chili powder 1 scoop
- chicken essence a little
Steps for Butter pan base
1
The butter is washed and the water is released with ginger chips and wine。
2
The water's coming out, it's coming down。
3
The little fire slowly frys。
4
Dry pepper chops, garlic chops, onions chops。
5
When the oil comes out, get the grease out。
6
Down with the peppers, the garlic moisten。
7
The soy sauce continues to boil。
8
Then it shall be put into the eight corners, and then into the fragrances of Shannai and fragrance, and then it shall be put on the dry bits of pepper, and the little fire shall be prepared。
9
Until all the spices were fed through the oil, the oil began to be distilled and the fire put into the dry pepper powder and the chicken mix evenly。
10
Get in the bowl and wait for it to cool down。
11
A little heat was added to the microwave to melt the wall around the bowl and remove the whole piece。
12
The spicy fragrance of the veal pan is ready。
13
There's a thick layer of butter on it, and there's spices on it。
14
Load it in a fresh bag and freeze it. A year won't hurt。
15
Sourfish, spicy crawfish, a little butter for a hot pot。