Sichuan hot pot is very famous, and the bottom material of hot pot is also very famous. Generally, it tastes like spicy sauce, which makes people overwhelmed and has a good appetite-promoting effect. If you want to make a pure hot pot bottom material yourself, you need a relatively established secret recipe for hot pot bottom material, and there will be more food. Be confident when you do it, and don't be too hasty. Let's look at the secret recipe of Sichuan pure hot pot bottom material.

Sichuan Zheng Chun hotpot bottom material secret recipe

Seasoning:

Yellow butter 3 kg edible oil 2 kg Pixian bean paste 1 kg pure grain wine 50 g yellow rice wine 20 g sub-ba oil pepper 1.5 kg ginger slices 1 two garlic 1 two peppers 1.5 dihydrated douchi 15 g Yibin broken rice.

Old rock candy 1 second-class Chili powder 2 two shallots 1 two 3-inch segments

Seasoning formula:

Grass buckle 5g Amomum villosum 5g Chennai 3g-5g Lilac 3g-5g Amomum villosum 5g Spice 5g Cumin powder 5g Octagonal 5g Glycyrrhiza 5g Branches 5g Straw chops 5g Laokou 5g Gan Song 5g Poria 5g.

Citronella 5g star anise 5g-8g galangal 5g citronella 5g fennel 8g thyme 5g.

Before processing, cut the spices into 2-inch knots and soak them in warm water for about 20 minutes until the peppers are soaked.

Prepare 2 woks in advance, and put 9 samples in one wok (douban movie, shallots, ginger slices, rice wine, 25g of pure grain wine, garlic, shredded rice mustard, and lobster sauce with old rock sugar).

Add 3kg yellow cream to another pot and cook, then add cooking oil and heat to 70% to 80%. Spoon the oil onto the uniform douban film, and stir while pouring the oil to prevent the douban film from coking. Until the oil is poured out. Then put the watercress slices on the fire and cook them for 10 minutes. The watercress slices will quickly soak up water and make peppers, which will be cooked as oil instead of fire. After15min, 25g of pure grain wine is added up and down, and processed again until the moisture of each raw material is quickly dried out, and the soaked spices are added and processed again until the raw materials are dried out for 9min, and the soaked peppers are processed for 5min 5- 10/0min.

Diaotang

As the saying goes, no chicken is not fresh, no duck is not fragrant, and no bone is not thick. Therefore, we must pay attention to the collocation of raw materials when making broth, so as to ensure the delicious and beautiful soup.

It is characterized by milky white tone, positive taste and thick mortar consistency.

Chicken, old lady duck, pig, big bone, 15 kg grass carp, 4 kg.

(Grass carp soup must be wrapped in emery cloth)

Hanging soup technology

1 Soak the raw materials in water for 2 hours, and soak the raw materials in cold water 1 hour, so that all the nutrients in the raw materials are in doubt, and the soup will be fresh and fragrant. 3 Add onion, ginger, rice wine and pepper granules when hanging soup. 4 Fill it with water at one time. If the water is boiled, only add boiling water to the hot pot, and it is forbidden to add cold water to the hot pot.

across the way

It is generally strongly recommended to use a 4:6 pot, that is, 4 minutes of white soup and 6 minutes of oil.

Pot raw materials: 50 grams of ginger slices, 50 grams of garlic, 50 grams of salt 15 grams of chicken essence, 50 grams of monosodium glutamate, 5 grams of white pepper, 75 grams of rice wine, 75 grams of sugar 15 grams of rice wine 10 grams of dried pepper, 40 grams of pepper, 25 grams.

5 kg of old oil in hot pot, 3 kg in pickled fish hot pot.

Remember: adjust the taste first, then put the color masterbatch. Chili and dried Chili put the old oil and color masterbatch in a hot pot before putting them.