2 tablespoons (30ml) sesame oil, 2 tablespoons (30ml) water 1500ml salt 1/2 teaspoons (3 g).
Practice?
1) Pour oil into the pan, immediately add pepper, dried pepper, star anise, cinnamon, fragrant leaves, Amomum tsaoko and kaempferia kaempferia, stir-fry the fragrance slowly with low fire, and then add chopped garlic, ginger slices and shallots to stir-fry.
2) Then turn it into a big fire, stir-fry Pixian Chili sauce 1 min, pour in clear water, boil it over a big fire, add the chafing dish bottom material, stir well, cover it, and turn to low heat for 20 minutes.
3) When all spices are mixed into the soup, remove some spices (mainly onion, ginger, garlic and a small amount of pepper and pepper) from the soup with a strainer, then add a spoonful of hot pot bottom material, and turn off the heat after it is fully dissolved.
Six bowls of watercress chili sauce 100g dried chili 20g pig bone soup concentrated soup 2 pieces of accessories: scallion 50g ginger 20g garlic 20g pepper 20g.
Practice?
1. Chop the bean paste and cut the dried pepper into small pieces. Add oil to the pot, heat it, add bean paste and dried pepper and stir-fry until fragrant.
2. Add six bowls of water (1500ml), boil, and add two pieces of concentrated soup with pork bone soup, scallion, ginger, garlic and pepper.
3. After the hot pot is boiled, add the seasoning.
Tips?
When frying bean paste and dried Chili, you need to pay attention to changing the fire to a small fire, stir-fry for a few times and then cover it with a pot cover for 5~ 10 seconds to avoid splashing spicy oil.
3 tbsps of Sichuan bean paste, butter 1 00g, salad oil 1 00g, dried pepper 1 00g, 50g of pepper, 3 tbsps of sugar, rock sugar15g, ginger1small pieces, 6 cloves of garlic, and rock sugar. Kloc-0/5g, Illicium verum, Kaempferia Kaempferiae 1 tablet, Cinnamomum cassia 1 root, geranium, clove, monosodium glutamate 1 teaspoon, salt, white pepper12 teaspoons, and light soy sauce.
method of work
1, put salad oil into the pan, heat it, then add dried chili and prickly ash to stir-fry until fragrant, and then take it out for later use. Pour the white sugar into the oil pan and stir-fry it over low heat, then add the chopped onion, ginger and garlic.
2. After the onion and garlic are fried until the color is slightly yellow, add all the spices and stir-fry, then pour in Sichuan bean paste and stir-fry. At this time, pour in white wine, light soy sauce and butter.
3. Finally, pour the whole pot of sparerib soup, add rock sugar, and then pour the previously fried peppers and peppers back into the pot to become the bottom material of the hot pot.
skill
1, butter is not the cream for making West Point, but the butter made from the fat of cattle, which is used to add flavor to Sichuan spicy hot pot.
2. All kinds of spices used in hot pot can be purchased at grocery stores or Chinese medicine shops.