The steps came from a very old and old video on youtube. The picture came from the Internet and it seems to be delicious.
All the spices are broken or not broken and even before the hot pot bottom is fried
Add a proper amount of cooking wine or white wine for about 30 minutes, which will increase the moisture in the spices and make the base more fragrant.
Frying la la la
First put the butter in the pot
When the oil temperature rises to about 150 degrees, put the ginger, onion and garlic to the scent, and remove it when it is cooked. (I don't know what is called eight-point cooked)
Put the sea bream in the oil, (dry pepper), reduce it better, continue to stir fry, stir fry for 5 minutes, the color is bright
Sautéed with watercress and cardamom, the fire changed to medium heat
Add pepper and saute
Add the mixed spices and fry them together. Slowly simmer over medium heat and stir fry to prevent sticking.
Add glutinous rice, stir fry for 3 minutes, and completely evaporate water.
Next is the pot.
The bottom of the red oil pot is placed in the material list to sort the materials in the bottom of the red oil pot, and the clear soup is used in the clear soup.
1. In the frying process of the hot pot bottom material, a small fire must be used after adding the spices. 2. When you are frying, keep flipping 3. Adding smashing is to mix the flavor 4. youtube is connected as follows: https://www.youtube.com/watch?v=69m_KQ-pi-Q