Many people say that cooking at home is too much trouble.
Many people like DIY and enjoy the pleasure brought by the production process. Then, the formula and frying of the bottom material of the clear oil hot pot are absolutely suitable for you, and the taste is super good.
Ingredients: 1, 3 kg of rapeseed oil (preferably rapeseed oil, because the fragrance is incomparable with soybean oil and other oils)
2, douban 150 grams (red oil douban at home is fine, if there is hot pot douban, it would be better. Douban mainly enhances color and adds thick flavor)
3, 30 grams of lobster sauce
4, a new generation of Chili Festival150g (soaked in warm water. Drain the water and chop it for later use. The chopped Ciba pepper is about 500g.)
5. 50 grams of ginger slices and 40 grams of garlic slices.
6, 50 grams of green onions, 30 grams of onions, 30 grams of parsley (chopped and mixed for later use)
7. 50 grams of green pepper
8, 20 grams of pepper (stir-fried and finally added)
9. Spices (star anise 4 grams of Amomum tsaoko 6 grams of fragrant leaves 5 grams of fennel 8 grams of white buttons 10 grams of Amomum villosum 3 grams of fragrant fruits 4 grams) are mixed and crushed, and made in advance with white wine.
10, Jialejiu delicious chicken essence100g,
1 1, 20g of crystal sugar and 50g of white wine.
Stir-fry 1, put 3 kg of rapeseed oil in the pot, heat it to 60% to 70%, add 50 g of scallion, 30 g of onion and 30 g of coriander, fry until golden, and filter out the residue. Do not, fire.
2. Add 50 grams of ginger slices and 40 grams of garlic slices, stir-fry until golden, and fire.
3. Add 30 grams of lobster sauce, stir-fry for dry flavor, then add 50 grams of bean paste/kloc-0, and stir-fry the fragrance of watercress. Turn down the heat and be careful not to stick to the pan.
4. Put 500 grams of Zanba pepper under low heat. (Because the firepower of domestic stoves is strictly excessive to deal with 3 kg of oil, the fire will inevitably make the water evaporate quickly, and the color and fragrance of peppers will go too far before they come out.)
5, under the rock sugar (rock sugar is best to deal with small pieces first, so as not to slow down, so that the bottom of the pot will be sweet and bright)
6. When a large amount of water evaporates when the pepper is fried, add spices and slow fire, it must be slow fire, otherwise the fragrance will not come out.
7. The water is quick-drying. Add 30 grams of green pepper (the remaining 20 grams are used when cooking) and stir-fry 50 grams of white wine.
8. Turn off the fire when the color of pepper turns dark.