What ingredients do you need to prepare to stir-fry your own butter hot pot base at home?

Some people say that there is nothing that can't be solved by one hotpot, if there is, then two! There should be no one who doesn't love this hot and addictive hot pot. In the many flavors, like butter base is really not many people, today Xiao Yi to explain in detail the practice of butter hot pot base, learn can take to open a store!

Required ingredients:

1250 grams of butter, 1250 grams of canola oil, 8 grams of star anise, 5 grams of cinnamon, 10 grams of small back to the incense, 10 grams of incense leaves, 3 grams of white button, 2 strawberries (deseeded), 1 fruit, 150 grams of two thorns of chili peppers, 400 grams of bullet chili peppers, 150 grams of lantern peppers, 50 grams of millet chili peppers, 150 grams of ginger, 150 grams of green onion, 150 grams of cilantro 60 grams, 120 grams of green onions, 250 grams of peppercorns (green and red peppercorns 125 grams each), 52 degrees high white wine, 200 grams of ginger, 50 grams of pickled ginger, 50 grams of red pickled peppercorns, 50 grams of edamame beans, 200 grams of bean paste, 20 grams of rock sugar, 40 grams of mash, 10 grams of white wine,

Production Steps:

First Step: According to the ratio of butter and rapeseed oil 1:1, pour 1250g of rapeseed oil into a pot, heat the oil to 80% hot (240 degrees), then turn off the heat and set aside to cool.

Step 2: Prepare the spices. In a bowl, prepare 8g of star anise, 5g of cinnamon, 10g of chamomile, 10g of allspice, 3g of white button, 2 strawberries (de-seeded), and 1 allspice, then squeeze in a proper amount of water and soak the spices in water for 20 minutes to wash away the impurities; lastly, pour the cleaned spices into the cooking machine and beat them into mince to set aside.

Step 3: Prepare chili peppers: 150 grams of wattle chili, 400 grams of bullet head chili, 150 grams of lantern peppers, 50 grams of millet chili; then add water to the pot, pour all the dried chili peppers into the pot and cook for about 15 minutes to cook the chili peppers and fish them out to control the water; then put the cooked chili peppers into a wall-breaker to break the patty cake chili peppers, and Pour into a large pot and set aside.

Step 4: Prepare the oil extracting auxiliary ingredients: 150g of ginger cut into slices and spare; 150g of green onions, 60g of cilantro, 120g of green onions, all cut into segments and spare; 125g of green and red peppercorns each in a large bowl. Then add an appropriate amount of 52 degrees of high white wine, mix well and soak for 10 minutes.

Step 5: 50 grams of ginger cut into ginger, 50 grams of ginger chopped, 50 grams of red bell pepper chopped, 50 grams of tempeh chopped, 50 grams of garlic chopped, all chopped together in a dish standby; 200 grams of soybean paste, fully chopped standby.

Step 6: Put the prepared butter into the pot, and when the oil temperature reaches 70%, pour in the cooled canola oil; continue to boil until the oil temperature reaches 50%, put the chopped auxiliary ingredients into the pot, and fry them slowly over low heat until the surface of the auxiliary ingredients turns brown and the water is squeezed out; then fish out the auxiliary ingredients and squeeze out the oil inside again.

Step 7: The oil temperature in the pan burned to fifty percent hot, first prepared patty cake chili pepper all into the pan, during the period of constant stirring with a spoon to prevent sticking to the bottom of the pan, the chili peppers fried and simmered, the whole medium-low fire, simmering for 15 minutes or so; and then put the bean paste into the pan, continue to simmer over a small fire to simmer out of the flavor, and simmering for 10 minutes can be; and then put the chopped tempeh, pickled ginger, pickled pepper, ginger, garlic together into the pot, slow simmering about ten minutes over medium-low heat, during the attention of a spoon constantly stirring; and then pour all the beaten spices into the pot, slow simmering over low heat for about 5 minutes; finally soaked peppercorns into the pot and simmer for about five minutes can be.

Step 8: Add 20 grams of rock sugar to the pot to refresh, simmer the rock sugar until it melts, add 40 grams of mash, simmer for about 5 minutes; finally add 10 grams of white wine, in order to remove the odor inside the butter, simmer for five minutes can be off the fire.

Step 9: Prepare two flat bottom trays, put the simmering hot pot base into the tray, smooth the surface with a spoon; let it rest for 24 hours and then you can cut it into small pieces and put it in the refrigerator to save; if you are ready to do the sale, sprinkle a little dry millet chili and sesame leaves on the surface of the solidified base.

Key points:

1. The patty cake chili pepper and bean paste are very easy to stick to the bottom of the pot, so make sure to keep stirring after you put them in the pot; and patiently simmer for enough time at each step, so that the hot pot base will be more flavorful.

2. Do not use the hot pot base directly, let it stand for more than 24 hours to make the flavor more mellow.

This way out of the butter hot pot base color red, taste really super, don't be afraid of trouble, in order to eat a delicious hot pot, a little hard work is also worth it, not to mention, do a time to be able to eat for a long time! Come and try it!