1, Chili: Clear oil hot pot does not pursue heavy spicy taste, so in the choice of Chili, it is mainly medium spicy, and Erjinbao pepper in Sichuan is the representative of medium spicy, with thick skin and few seeds, red, bright and oily. Before making clear oil hot pot, two gold bars of peppers were seeded, washed and boiled to make fresh, spicy and bright Zanba peppers.
2, pepper: You should choose the first-class fresh green pepper, fresh pepper is green, oily, with hemp flavor, coupled with refined Bazin pepper, so that the spicy taste is strong but not dry. Under the regulation of clear oil and smooth taste, the spicy, spicy, fresh and fragrant taste at the bottom of the pot is unified and harmonious, refreshing and not greasy.
3. Base oil: rapeseed oil should be used, which is light in oil quality and moderate in fragrance. Select the first-class high-quality raw materials, add the original Jiangjin green pepper, then add various spices, 100% first-class rapeseed oil, and cook at a proper temperature. Comparing the tastes of different places in the east, west, north and south, it has a brand-new feeling of lasting fragrance, spicy and refreshing after eating. Clear oil hot pot is a new type of healthy hot pot. Proportion of raw materials: Bazin pepper 500- 1500g (added according to different local tastes), green pepper 100- 150g (added according to different local tastes), rapeseed oil 3kg, onion 100g and ginger 50 pieces.
Process:
1. First soak the green pepper in a small amount of cooking wine for about 6 hours, which can better volatilize the hemp taste of the green pepper. The ratio of cooking wine to pepper is 1: 1. 2. Put the rapeseed oil into the pot, cook it with low fire, remove the fishy smell from the rapeseed oil, cool it to 70% heat, then fry the onion, ginger slices and garlic cloves with low fire and take it out. Then add bean paste and Zanba pepper, first boil it with medium heat oil, and then slowly fry it for about half an hour with low heat until the fragrance overflows and is dry. Pay attention to constantly turning with a spoon or spatula when cooking, so that the raw materials are heated evenly and avoid sticking to the pot. Next, add green pepper and a spice bag containing 30 grams of spices, simmer for about 10 minutes until fragrant, remove residue, turn into old oil, and put it in a basin for cooling.
3. Put 2.5 kilograms of cooled old oil into the pot, add broth and stir well, add 50 grams of chicken essence, monosodium glutamate, salt, green pepper and 5 grams of spice powder (these spices need not be fished out, but need to be ground into powder), and cook with low fire to form the bottom of the pot. You can rinse all kinds of raw materials after serving.
Technical points:
1. Preparation of Ciba pepper: Remove the pedicels of Ciba pepper, wash it, soak it in clear water for 20 minutes (hot water can be used urgently), then take it out and soak it in boiling water for about 1 minute. After taking it out, add a proper amount of washed ginger and garlic cloves and make it into velvet, which is to make it into Ciba.
2. Preparation of spice powder: take 20 grams of star anise, 5 grams of kaempferia kaempferia, 5 grams of clove, 65,438+05 grams of fennel, 20 grams of cinnamon, 25 grams of fennel, 65,438+05 grams of cardamom, 5 grams of fragrant leaves and 65,438+00 grams of Amomum tsaoko, and break the above ingredients into small pieces or wrap them with gauze.
Features: fragrant, pure hemp, non-greasy, long-term consumption does not get angry.