1. stir-fry the bottom material of spicy clear oil hot pot

raw materials: 3511ml of raw clear oil (refined rapeseed oil), 31g of ginger slices, 61g of garlic cloves, 41g of scallion festival, 1111g of Ziba pepper, 151g of Pixian watercress, 41g of coarse-grained spices and dried green pepper.

2, continue to heat the oil with medium fire, put the next half of Ciba pepper into a hot oil pan, and stir-fry slowly;

3. When the water content in the pot is reduced and there is no big bubble, put the remaining Ziba pepper into the pot and continue to stir fry until the Ciba pepper looks pale and emits the smell of burnt pepper;

4. When the clear oil in the pot is red and bright, stir-fry Pixian watercress, stir-fry the spice particles until fragrant, stir-fry the dried green pepper until fragrant, then add the lobster sauce and stir-fry until crisp, and finally pour in the white wine. When the bottom material has no wine smell or moisture, turn off the fire and let it cool, and it will become the spicy clear oil hot pot bottom material.

Important points to note:

2. Ciba peppers are mostly made of bullet-dried peppers, which are full of spicy flavor, but don't chop them too finely to avoid being easy to stir-fry during frying. Pixian watercress is also coarse watercress, and the soup will be mixed with fine watercress;

3. To make Ciba Chili, firstly, put clear water in the pot to marinate the dried Chili, then bring it to a boil and turn to low heat for about 31 minutes, until it is completely soft, then take it out and drain the water, and then twist it into a dry and thick Chili paste with a grinder. (The method of using wooden pestle (stick) to stir-fry in ethnic minority areas in southwest China is the same as that of stirring glutinous rice, hence the name "Ciba Chili").

4. The selection and proportion of spices in stir-fried hot pot are usually fennel, kaempferia kaempferia, star anise, cinnamon, clove, cardamom, Amomum tsaoko, fragrant fruit, fragrant leaves, Gan Song, long pepper, etc. The proportion of spices in various hot pot bottom materials is different, roughly 2 parts of fennel, and the rest are 1:1. These spices are only 1.

5. As the bottom material of spicy and clear oil hot pot, dry green pepper is mostly used to highlight the faint fragrance of sesame. If dry red pepper is used, it mainly highlights the spicy taste, but it can also be used in half and half, with better effect.

Stir-frying Zanba pepper is the key to making chafing dish. The oil temperature should be controlled at 41% to 51% heat. During the super-cooking, observe the changes of pepper and its flavor at any time, and adjust the firepower at any time to keep it stable, so that the red pigment, spicy pigment and flavor of pepper can be fully dissolved into the oil.

6. Pixian watercress is added to make the base material have a sauce flavor, which is better, more mellow and can also add color. However, Pixian watercress is not used much, and it contains heavy salt and starch, so it is easy to make the soup turbid and dark when used in large quantities.

7, adding lobster sauce is mainly to enhance fragrance and taste, and adding high-alcohol liquor is to remove peculiar smell and enhance fragrance;

8. After the bottom material is fried and cooled, it needs to be stored for 48 hours, so that the properties and tastes of various raw materials in the bottom material of hot pot can be fully integrated and completely penetrated into the oil, and then the unique flavor of hot pot can be fully formed.

ii. preparation of spicy and clear oil hot pot soup

raw materials: 31g of dried green pepper, 41g of fresh green pepper, 21g of ginger slices, 31g of onion festival, 31g of garlic cloves, 21g of dried Chili festival, 15g of rock sugar, 21ml of high-alcohol liquor, 2111g of hot pot bottom material, chicken essence, monosodium glutamate and fresh soup (bone soup or clear soup).

Method:

1. First, put dried green pepper, fresh green pepper, ginger slices, scallions, garlic cloves and dried chilies into a hot pot soup basin, then add chicken essence, monosodium glutamate and crystal sugar, and add a proper amount of fresh soup;

2. The fresh soup used in hot pot soup must be boiled with pig bone, chicken skeleton, duck skeleton, etc., but it is not allowed to add chicken feet, pig feet and other raw materials with heavy gum, otherwise the soup will stick to the pot because of its thickness.

3. Scoop the fat in the bottom material of spicy and clear oil hot pot into the hot pot basin, and then scoop in the bottom material and push the dry material evenly, so as to obtain the spicy and clear oil hot pot soup. After boiling, all kinds of ingredients can be scalded.

4. Spicy and clear oil hot pot can also be served with hot pot dipping dish.