Going to Chengdu to learn the basics, driving a variety of Sichuan cuisine, throw it together and cook it. You can also open the hot pot at home. Since I learned the bottom of the pot, my family's life has improved day by day. I don't buy plane tickets. The right is in Chengdu. Really authentic! I don't lie!
Pour the oil in the pan, medium heat, add spices. Musk. These oils are actually not enough, and they have been added later.
Add a large spoonful of bean paste and stir fry the red oil.
I later made up the oil, stir fry evenly, that's it, a red thick pot.
Add the stock and boil for 10 minutes. Cool and store in cold storage.
Look where these are the strange spices.