1. Soak green peppers in a small amount of cooking wine for about 6 hours, which can better volatilize the hemp taste of green peppers. The ratio of cooking wine to pepper is1:1;

2. Put the rapeseed oil into the pot, cook it with low fire, remove the fishy smell from the rapeseed oil, cool it to 70% heat, then fry the scallion, ginger slices and garlic cloves with low fire and take it out. Then add bean paste and Zanba pepper, first boil with medium heat oil, then slowly fry for about half an hour with low heat until the fragrance overflows and dries, and take it out with a spoon or spatula continuously when frying.

3. Put 2.5 kilograms of cooled old oil into the pot, stir the broth evenly, add 50 grams of chicken essence, monosodium glutamate, salt, green pepper and 5 grams of spice powder (these spices don't need to be taken out, they need to be ground into powder), and simmer to form the bottom of the pot. You can rinse all kinds of raw materials after serving.

note:

1, Ciba pepper should be two gold bars of pepper.

2. The main function of spices is to increase fragrance, and you can't put too much, otherwise it will be bitter instead of fragrant. The amount of star anise, fennel and cardamom is more, but the amount of fragrant leaves, cinnamon and cloves is less.