Spicy Sichun Hot Pot--offer you a warm winter

Ingredient: 3 teaspoon Sichuan board bean paste, 100g butter, 100g salad oil, 100g dried pepper,

50g Chinese red pepper,3 teaspoon sugar, 15g rock candy, 1 piece of ginger, 3 petals of garlic, 2 green onion, 2teaspoon white spirit, 1 can bone soup, 1 piece orange peel, 2 Amomum tsaoko, 15g fennel, 3 anise, 1 cinnamon, 3 Myra,  1 teaspoon mono sodium, 2 teaspoon salt, 1/2 ground pepper powder, 2 soup spoon light soy sauce

Cooking method:

1. Add salad oil to the pot to heat and add peppers to fry until they smells good. Pour them out for later use. Melt the sugar in the pot and then add garlic, ginger and green onion.

2. When the garlic, ginger and onion turn light yellow, add all the condiment to fry together. Pour butter, white spirit, and soy sauce to mix up and fry.

3. Finally pour the whole bone soup and add rock candy to the pot, matching with the pepper fried before,, the hot pot soup base is done.