Making process 1, heat butter in wok, add pepper15g, dried chili 25g, ginger and garlic to saute until fragrant, then add the seasoning of Sichuan spicy hot pot to saute until fragrant, and add rice wine to saute slightly.
2. Put the rest of the materials and the soup stock in a wok and boil, then cook your favorite food and serve it with a hot pot dish.
In fact, there are many ways to do it, but they are all different from the bottom of the pot, so you can season it yourself.
The practice of spicy hot pot:
According to the proportion of 5 kg bone soup:
1, Sichuan Juancheng brand Pixian watercress 300g (this is the main raw material), butter 200g, rapeseed oil100g.
2. dried red pepper150g (cut into small pieces of about 2cm); 50 grams of pepper
3, 3 tablespoons of sugar; Dried ginger (sliced) and clove garlic150g each; 250 grams of onion (two and a half inches long); A bag of150g aniseed sold in the grocery store (Kaempferol, etc.); Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence
Stir-fry temperature is very important:
1 Add vegetable oil in a hot pan, add butter after the vegetable oil is cooked, and after the butter melts (turn off the fire), remove dried peppers and prickly ash from the oil for later use.
2. Stir-fry the white sugar in the oil pan over low heat. When the white sugar melts and bubbles (pay attention to the fact that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow at this time. If it turns dark red or black, it will be fried). Stir-fry the ginger, onion, garlic and aniseed immediately, and then stir-fry the Pixian watercress.
3. Turn on a big fire, put the bone soup into it, add salt (put it in the salty degree of the soup, which is slightly more important than the usual cooking flavor) and chicken essence. After the soup is boiled, put in the oiled dried pepper and prickly ash, and simmer slowly 10 minutes, then you can eat the dishes according to your own preferences.
According to this ratio, you can fry more base materials, and every time the taste is insufficient, you can add materials to the soup (those who like spicy food can also directly add some unpolished dried pepper segments and new pepper particles into the hot material)
Precautions:
1, when frying sugar, you can only use a small fire. The sugar must be fried until it melts, and then it will be soaked on the oil surface (it will be golden brown, and if it is fried, it can't be used any more, so the soup will be red and bright, but there is no sweetness in the soup).
2. It is best to use the "Yucheng Brand" Pixian watercress to be authentic, and many other products are unqualified or have a bad taste.
3. It is best to use rapeseed crude oil (that is, non-refined oil), and the color and fragrance of the base material are better than those of refined oil such as salad oil.