Speaking of Sichuan, I have to mention Sichuan cuisine, especially hot pot. Some people say that the hot pot in Chongqing is delicious, spicy, fragrant and delicious. If you want to eat authentic hotpot, you should go to Chongqing. But then again, the taste is the same. Due to the full exchange of market economy and hot pot technology, the taste of hot pot has been greatly improved, and the flavor has also developed in many aspects. There are many kinds of Sichuan-style hot pots, including fish hot pot, chicken hot pot, beef bone hot pot, mutton hot pot, old-fashioned hot pot, chuanchuanxiang hot pot and so on. Many friends from outside the province like chuanchuanxiang, and even don't want to come all the way to Sichuan to learn chuanchuanxiang hot pot, and then go home to start a business. Today, I will share a slightly spicy frying method of hotpot. This spicy hot pot seasoning can be fried in the shop.

Chuanpainiu bone hotpot

Ingredients: 600 kg of refined butter, 30 kg of Pixian watercress, 20 kg of soybean mother and son, 50 kg of fermented soybean 12 kg, 50 kg of new generation Chili festival, 20 kg of gypsophila paniculata, 8 kg of pepper, 5 kg of garlic, 0/0 kg of ginger 10 kg of liquor 10 kg of yeast extract, which can be used. Proportion of spices at the end of the text.

On-site frying of hot pot bottom material

Material treatment: the chili festival is boiled into Bazin chili with water, and broken for later use.

Technological process: 1, butter under fire, stir-fry 140 degrees. Add ginger and garlic, stir-fry until golden brown, and add Pixian watercress.

2. Stir-fry the watercress for about 10 minute, and add the black beans and mother. Continue to stir fry

3. add pepper. Add less pepper for the first time. If the oil temperature is too high, it will easily overflow and be very dangerous. Forget it when the pot is big.

4, keep stirring, so as not to paste the pot. 100 degree with rock sugar. Continue to stir fry and turn down the heat.

5. Add pepper at the temperature of 105 degrees, stir-fry until fragrant (about 10 minutes), add spices, and continue to stir-fry liquor. Stir-fry to 1 10℃, turn off the heat, and add yeast extract and ethyl maltol (optional). Cover it and stay stuffy all night.

Hot pot bottom material in spicy hot pot sample.

The above is the specific technology and process of Sichuan spicy food. Welcome catering colleagues to criticize and correct me, and also welcome friends who set up shops and start businesses to learn from me. Friends who open a shop and start a business can appropriately reduce the material ratio, make samples at home by themselves, and then fry in a cauldron after the taste is satisfactory. Never fry it in large quantities as soon as it comes up, so as not to cause unnecessary losses.

The seasoning ratio of spicy kebab hot pot is: fennel 2kg, citronella 1.6kg, white button 1kg, star anise 1kg, tsaoko 1kg, licorice 3kg, fragrant leaves 2kg, dried tangerine peel 1.6kg, Sancha.