(with secret spice recipe)

Introduction:

Spicy hot pot is popular all over the country, especially in Chengdu, the streets and alleys. Butter flavor is too heavy because the butter put too much, do spicy hot pot butter can only account for 1/3 of the total fat, and butter should be boiled with ginger and green onion first to get rid of the odor of butter. Now the detailed cooking method of Sichuan spicy hot pot is introduced to you.

Recipe provided:

Tang Qinglin, Sichuan famous chef, Sichuan Province, the top ten technical skills, many times won a variety of competitions Gold Medal Award.

Raw materials:

Secret spices (15 grams of sannay, 20 grams of star anise, 15 grams of cinnamon, 10 grams of grasshopper, 8 grams of allspice, 3 grams of cloves), 50 grams of dried chili peppers, Pixian bean petals 50 grams, 30 grams of ginger, 45 grams of garlic, 50 grams of butter, 100 grams of rapeseed oil, 30 grams of rock candy, 2 kilograms of fresh broth, 10 grams of pepper, 15 grams of chicken essence, onion joints 30 grams, mash 20 grams.

Method of production:

(1) dried chili into the pot of boiling water for 5 minutes, poured into a basin to soak for 30 minutes, drained, chopped fine; spices stranded fine, ginger, garlic cut into 03 cm size of the dices; vegetable oil refining.

(2) net pot on a small fire, put butter and vegetable oil, burned to fifty percent heat, under the chili pepper paste fried for 5 minutes until the oil was red, under the Pixian bean stir fry for 10 minutes, add spices, ginger and garlic diced stir fry over low heat for 20 minutes, add mash stir fry for 3 minutes, out of the pot in the pot, that is, into the base of the hot pot, as you take with you.

(3) hot pot pot pot into the hot pot base, into the fresh soup, put salt, chicken essence, pepper, cooking wine, green onion section can be on the table, to be boiled can be scalded a variety of ingredients.

Key:

The fire power when frying the ingredients should not be big, and you should always use a small fire so that the flavors of the various spices can be blended together. Butter must be boiled with ginger and green onion first, so as to get rid of the odor of butter.