Chinese people like to eat hot pot, especially Sichuan and Chongqing. Hot pot has become an important part of life. The characteristics of Sichuan hot pot base ingredients are: mainly spicy, multi-flavored, emphasis on seasoning, good at changing, emphasis on using soup, advocating nature, fine knife skills, flexible changes, wide selection of ingredients, unique style, and integration of food and beverage. Do whatever you want. For those who love spicy food, Sichuan Hot Pot is simply to die for.
1. How to make the authentic Sichuan hot pot base
Material preparation:
Half a pound of dried chili pepper, cut into 2 cm sections, Pixian bean paste, and garlic 2. One ginger, one tael of Sichuan peppercorns, two star anise, 3 green onions, soy sauce, salt and leaves.
Method:
Before frying the base, prepare a large pot of stock, such as chicken soup, duck soup, or broth. You can also put fresh fish directly into the hot pot as Base soup.
After the preparation work is completed, you can stir-fry the base ingredients. First heat the wok until it is 30% hot, pour in the salad oil, add chili, pepper, aniseed (star anise), fennel, vanilla, bay leaves, cloves, cumin, grass fruit, onion, ginger, garlic, wait until the chili starts When it changes color, add a small amount of cooking wine, then add an appropriate amount of Pixian bean paste, and stir-fry a few times over high heat. Pour the fried base into the hot pot, add stock, salt and chicken essence. Wait until the soup boils.
2. How to stir-fry Sichuan old hot pot base
(1) Ingredients: 50 jins of butter and 13 jins of dried chilies. Boil them in boiling water for 2 minutes. Beat two-thirds of the chili peppers into glutinous rice cakes and sea peppers, 3 jins of good Sichuan peppercorns, 1 jin of sorghum wine, 2 jins of fermented glutinous rice, 3 jins of Pixian watercress, 3 liang of mother-of-pearls, 3 liangs of bean sprouts, 3 jins of chopped green onions, and 1 liang of onions. 5 pounds of sliced ??ginger, 5 pounds of ginger sliced
(2) Method:
1. First put the butter into a large pot and burn it over high heat until it is 70% hot, then change to Over medium heat, put the green onions and onions into the oil pan to dry out the water, remove and remove.
2. Sauté the old ginger in oil until the water vapor becomes less. Add the watercress, bean sprouts, and bean sprouts. Keep shoveling with a large spatula to avoid burning the pot and frying until the moisture is reduced. When it is almost dry, add glutinous rice cake and sea pepper, and change the heat to high. At this time, the spatula cannot be stopped.
3. When the pot boils for 10 minutes, change the heat to medium, add the remaining sea pepper and continue to fry.
4. Stir-fry until the sea pepper begins to turn darker in color, add the glutinous rice wine and continue to stir-fry.
5. Stir-fry until the sea pepper is stirred into the sand, then reduce the heat to low, pour in the sorghum wine, add the Sichuan peppercorns, and continue to stir-fry for 5 minutes.
6. Remove from the pot, cover and simmer for 5-12 hours before use.
(3) Large pot: 8 taels to 1 and a half kilograms of base ingredients, 50 grams of chicken essence, 50 grams of MSG, a few slices of ginger, an appropriate amount of garlic, 1 tsp of pepper, 1 tsp of sorghum wine, Sichuan peppercorns 50 grams, an appropriate amount of dried sea pepper sections, 1 tsp fermented glutinous rice juice, 1 large weight of raw butter, mixed with old oil and stock in a ratio of 7:3.