3 Jin of butter
Salad oil 2 kg
Pixian watercress 1 kg
50 grams of white wine
20 g fermented grains
Ziba sea pepper 1.5 kg
Ginger 1 Liang
Garlic 1 2
Zanthoxylum bungeanum 1.5 Liang
Douchi 15g
Yibin broken rice grass 15g
Rock sugar 1 2
Superior Chili noodles 2 Liang
Onion 1 Liang 3 village section
Flavor formula:
5 grams of white buttons
5 grams of Amomum tsaoko
3-5 grams of Sannai
Clove 3-5g
Amomum villosum 5g
5 grams of fragrant fruit
Cumin 5 g
5 grams of cinnamon
5 grams of licorice
5 grams of branches
5 grams weeding
Laokou 5 grams
Gan Song 5 grams
5 grams of dried tangerine peel
Dial 5 grams
5-8g of citronella
Octagonal 5 grams
5 grams of fragrant leaves and 5 grams of Senecio scandens.
8 grams of fennel
5 grams of vanilla
Cauldron material:
Composition:
60 Jin of butter
Salad oil 20 Jin
Chicken oil 10 kg
Lard 10 kg
Pixian watercress 30 kg
500g white wine.
200 grams of fermented grains
Zihuahai
Pepper 50 Jin
5 Jin of ginger
Garlic 5 Jin
3 kilograms of pepper
Douchi 1 kg
Yibin broken rice grass 1 kg
250 grams of rock sugar
5 kg scallion
second
200 grams maltol.
Flavor formula:
White button 100g
Amomum tsaoko100g
Sannai 85g
60 grams of cloves
Amomum villosum100g
Guo Xiang 100g
Cumin 50 grams
Cinnamon100g
50g licorice
75g branches
50 grams of weeding
Laokou 100g
Gan Song 100g
40 grams of tangerine peel
Dial 75 grams
Citronella 60g
eight
Angle 1 10g
Vanilla leaf 1 10g Senecio scandens 80g
Fennel 1 15g
Perilla 40
Liangjiang 60
1. (Amomum villosum, Amomum villosum, fragrant fruit, shell, cinnamon, grass cut into small pieces, citronella cut into 1 inch long pieces.
) Soak all spices in warm water 1 hour, drain the water, and beat them into granules with a meat conveyor (or cut them into soybeans with a knife).
Particle size), soak pepper and filter dry for later use.
Chop garlic into granules and ginger into granules.
2. Prepare a large wok, first boil the butter, and when the oil temperature rises to 70% to 80%, continue to heat the salad oil, chicken oil and lard.
To about 70%, adjust the fire to the minimum, and when the oil temperature drops to 50-60%, add ginger and garlic (note that it must be slow.
Pay attention to safety, so as not to hurt people by boiling), until the fire turns to the maximum and continues to heat until the ginger is big.
Turn off the heat when the garlic is golden yellow. Beat ginger and garlic with a colander. number
3. Now slowly add Pixian watercress, stir fry slowly with low fire until watercress turns white, slightly 70% to 80% dry.
Stir-fry pepper, fermented soybean and broken rice buds, and add crystal sugar, fermented grains and white wine for about 30 minutes. In the frying process,
Don't stick to the pan, shovel the bottom of the pan until the pickled pepper skin is thin and shiny, and add the expanded pepper to continue to stir fry.
And pay attention to the temperature adjustment at any time to avoid burning the pot. When there are fewer and fewer peppers on the surface of the pot, it means that the moisture of the peppers is almost dry, and then
When adding spices, pay attention to the dispersion of spices, and then you will find a strong aroma coming on your face.
Come on, continue to stir the bottom of the pot 10 minute, turn off the fire, then add ethyl maltol and stir evenly to form the standard Chongqing hot pot bottom material.
Materials.