2. Wrap the spices written in the ingredients in gauze and crush them. Soak the gauze wrapped with broken spices in cold water 10 minutes and then take it out. Drain.
4. Dice chopped green onion and millet pepper. Slice garlic and cut rice into ginger. Spare.
5. Wash the pot and heat it. Add butter until half cooked, then add a spoonful of clear oil and heat. Stir-fry the sea pepper until it spits oil.
6. Pixian bean paste, ginger rice, garlic slices, spiced powder, drained spices, green peppers and red peppers. Stir-fry until fragrant, add chopped green onion and mash. Stir-fry over medium heat.
7. Then add the dried Chili segments, salt and rock sugar.
8. Stir-fry until the pepper is fragrant. Answer the phone. (If you don't need to change the pot, sprinkle with dilute salt and monosodium glutamate in this step and pour in beef bone soup. )
9. Put the cooked beef bones and shallots into the white pot in the shabu-shabu. If the pot is big enough, you can also put a small fried crucian carp.
10, put shallots in the red pot and sprinkle a layer of salt on the bottom of the pot. Stir-fry in a red pot and add appropriate amount of beef bone soup.
1 1, cook 15 minutes to 20 minutes, and you can cook normally.