Ingredients: vegetable oil 2500g butter1500g Pixian watercress1500g.

250g of dried pepper, 0/00g of ginger/kloc-,200g of garlic and 300g of onion.

0/50g of crystal sugar/kloc-,500g of mash, 0/00g of star anise/kloc-and 50g of sodium citrate.

Cinnamon 50g fennel 50g tsaoko 25g Lithospermum 25g Geranium10g.

Vanilla10g, clove 5g.

Method:

1, vegetable oil is cooked first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil the peppers in a boiling pot.

After about 2 minutes, take out and mince, that is, Bazin pepper; Ginger is broken; Garlic peeled into petals;

Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; The grass fruit is broken.

2. Put the wok on medium fire, heat it with vegetable oil, add butter and ginger.

Saute garlic cloves and shallots, then add Pixian watercress and Ciba pepper and stir-fry slowly.

1~ 1? 1? 75 hours, until the watercress is parched with water, fragrant and slightly white, take it out.

Don't use onions in the pot.

3. Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Lithospermum, geranium and vanilla.

Lilacs, etc. Continue to stir-fry with low heat 15-20 minutes or so until the color of the spices in the pot becomes darker.

Add crystal sugar and mashed potato juice, simmer with low fire until the water in mashed potato juice completely evaporates, and then

The end of the pot is far away from the burner, and the pot cover is covered until the raw materials in the pot are cooled to obtain the chafing dish bottom material.

Used as red soup: add appropriate amount of onion, ginger (beaten pine) and garlic, and simmer for 2-3 hours, so that the oil is fragrant, the soup is clear, and the residue is filtered. Put the seasoning of Sichuan hot pot (Chongqing hot pot) into the hot pot, add the cooked soup, add salt and chicken essence, and boil the seasoning to wash the vegetables.

Clear soup: add appropriate amount of onion, ginger and garlic, cook and stew until the soup is milky white, mellow and fresh, drain the residue, add salt and chicken essence to make a white soup. Two ways, according to your own taste. Let me talk about the way to string the taste and color of hot sauce. I am a chef, and I love to eat, so I often cook mala Tang at home, especially in my spare time during long holidays. This hot sauce is quite experienced. Hot pot or mala Tang bottom materials are sold in supermarkets, but if they are used directly, the taste is not enough and they must be reprocessed by themselves; To use Pixian watercress 1/3 package, you must use authentic watercress produced in Pixian, Sichuan, which is fragrant and beautiful! A number of dried red peppers (you can master them according to your own taste); Zanthoxylum bungeanum, star anise and star anise; Onion segments, ginger slices, garlic cloves and chopped green onion; Broth (there is no broth that can be replaced by boiling water, but the taste is slightly worse) Practice: After the pot is hot, pour in a teaspoon of salad oil, gently shake it to make most of the pot eat oil (so it is not easy to stick to the pot), heat it for 1 min, then pour in 3 tablespoons of salad oil and heat it. When the oil is hot, change to medium heat, add watercress and stir-fry until fragrant, then add red pepper, pepper, aniseed, ginger, chopped green onion and garlic in turn to make fragrant, and add the cut hot pot bottom material (preferably chop the bottom material first and then fry it easily) and stir-fry until fragrant. Add most of the broth to the pot and bring to a boil. Add onion, salt and chicken essence, drop a little sesame oil and bring to a boil.