Gourmet: Sichuan cuisine
Practice: Other
Taste: spicy
Dietotherapy: invigorating spleen and appetizing.
Main ingredients:
Zanthoxylum bungeanum (red and sharp)
Composition:
Passion fruit jam fennel seed [fennel leaf vanilla extract]
Seasoning:
Douban salad oil butter Chinese liquor
The bottom material of hot pot belongs to Sichuan cuisine menu, and the main raw materials are roasted sea pepper, pepper and fine pepper noodles. Unique process and simple production; If you follow this recipe, whether you are successful or temporarily failed, you are welcome to express your views on this recipe and share your experience.
Hot pot bottom material: roasted sea pepper 1 kg, pepper 1.5 kg, 2 ounces of fine pepper noodles.
Ingredients for chafing dish: 5g of white button, 5g of tsaoko, 3g of kaempferia kaempferia, 5g of clove, 5g of Amomum villosum, 5g of fragrant fruit, 5g of cumin, 5g of cinnamon, 5g of licorice, 5g of twig, 5g of grass, 5g of old button, 5g of Gan Song, 5g of dried tangerine peel, 5g of rice, 8g of citronella and 5g of star anise.
Hotpot seasoning: 2 kg of butter, 5 kg of salad oil 1.5 kg, Pixian watercress 1 kg, 50 g of white wine, 20 g of fermented grains, and rock sugar 1 2.
The practice of hot pot bottom material:
1, spices are soaked in hot water for about half an hour, peppers are soaked in hot water, and the soaked spices and peppers are taken out and drained; Slice the old ginger, mash the garlic, cut the onion into sections, prepare two pots, and put the bean paste, onion, ginger, fermented grains, half of the white wine, garlic, broken rice, lobster sauce and crystal sugar in one pot.
2. Stir well. Heat another pot, add butter and bring to a boil. Then add salad oil and heat it to 70-80%. Spoon the oil onto the evenly mixed seasoning and stir while dripping oil to avoid coking of watercress.
3. Until the oil is soaked. Then put the sauced pot on the fire and simmer for 10 minutes on medium heat. Stir-fry the seasoning until it is dry. Stir-fry over high heat until the oil boils, and cook over low heat 15 minutes. Add the remaining white wine and continue frying.
4. When the moisture of each raw material is quick-drying, add foaming spices to continue frying. Stir-fry until the ingredients are 9 minutes dry. Add the swollen pepper and fry for 5- 10 minutes. Add Chili powder and stir well.
The fourth step, remember to cut or mash the seasoning when you make it, otherwise the bottom material will be ugly.