Materials：30g chinses cinnamon, 25g star anise, 3 caoguo, 40g fennel, 10 white cardamom, 800g dry chilli, 100g dry chilli, 100g ginger, 200g big green onion, 80g small green onion, 50g green sichuan pepper corn, 30g chinese rice wine, 5g bayleaves, 20g fermented soy bean, 800g chilli bean paste, 40 distiller's rice, 5000g beef fat.
Steps:
-Clean 30g chinses cinnamon, 25g star anise,3 caoguo, 40g fennel, 10 white cardamom and covered by warm water for 20 mins
-Mince the spices from the warm water.
-Add 800g dry chilli in warm water and stay in warm water for 30mins, then mince them all
-Slice 100g ginger, Shred 200g big green onion, cut 80g into 6cm section.
-Prepare a enpty bowl, add 50g green sichuan pepper corn and 30g chinese rice wine. Mix up.
-Prepare a Pot, add 100g dry chilli, 5g bayleaves and covered boiling water for 20 mins.
-Mince 40g ginger, 20 fermented soy bean. Cut 5000g beef fat into smaller cubs for easier melt.
-Heat the dry wok, add 5000g beef fat cubs in. Add sliced ginger, shreded big green onion, small green onion sections till the beef oil reach 50 celsius. Take all the ginger and onion till those become yellow.
-Add minced chilli to wok, stir fry 15 mins with medium heat.
-Then add dry chilli and baylesves in, add chilli bean paste in after mixed up. Stir fry 20 mins with lowest heat.
-Add fermented soy bean and minced ginger in, stir fry 15 mins with lowest heat.
-Add minced spices in and stir fry 10mins.
-Add green sichuan pepper corn in and stir 5 mins
-Add 30g ice sugar in after 5 mins.
-Add 40 distiller's rice and stir 10mins
-Add 20g chinese rice wine and stir 10mins then done.
-Need wait 12 hours for boil hot pot.