The warmest thing to do in winter is to invite three or five friends and make your own hot pot at home. Eating hot pot not only can eat a variety of delicious food at the same time, but also can enhance the feelings between friends, but, want to hot pot delicious, hot pot base is very important. Today we will teach you how to make your own hot pot base.

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Tools and materials:

Main ingredient

With Pixian bean paste, must be authentic Sichuan Pixian out of the bean paste

1/3 bag

Several dry red chili peppers

Can be palmed according to taste

Auxiliary

Peppercorns, dai maio, anise

Several

Segmented white onion, ginger, garlic cloves, chopped green onion

Several

Soup

Can be more or less

Operation

01

Heat the wok and then pour in a small spoonful of salad oil, gently shake the wok so that most of the wok eats the oil (so that the wok doesn't stick easily), heat it up for 1 minute and then pour in the salad oil for another 3 A tablespoon of salad oil, heating.

02

When the oil is hot, change the heat to medium, add the bean curd and stir-fry to get the flavor, then pour in the red chili pepper, peppercorns, dashi, ginger, scallions, garlic, burst the flavor, add the cut hot pot base (the base of the block is best to be chopped before easy to stir-fry) stir-fry to get the flavor

03

Add the stock and half of the pot, and change the heat to high to bring it to a boil. Add green onion, salt, chicken essence, drop a little sesame oil, high heat to boil can be.

Special tips

1, in the hot pot base frying process must be used in a small fire, so that one can avoid the raw materials fried burnt, the second is to make the raw materials inside the flavor and pigmentation fully seep out.

2, the frying process with a hand spoon or spatula constantly turning, in order to make the raw materials evenly heated and avoid sticking to the pan.

3, hot pot base added to the Pixian bean paste is mainly used for flavor, and patty cake chili pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigmentation fully dissolved in oil.

4, hot pot base with rock sugar can play the role of "bright" soup. And add the mash juice, in order to promote the spicy beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in the harmonization of the flavors and remove the bitter and astringent taste of some spices.

5, hot pot base in the addition of spices is undoubtedly to increase the flavor? Which added comfrey is to increase the red , but the amount of spices can not be too large, otherwise it will produce a bitter taste. At the same time, the types of spices added should not be too much, to add star anise, trinella, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices can be assisted. Note that the spices added to the hot pot base are usually less than the spices added when making the marinade.

6, in the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers do not directly into the frying pan with oil, but first into the pot of boiling water to blanch a water after? To reduce its spicy flavor, and then fished out and sprinkled into the hot pot.

7, the hot pot base of large quantities of frying methods and small quantities of frying methods have some differences. Small batch frying generally want to be one of the spices into powder, and reduce its dosage, but also to appropriately shorten the spice frying time.

8, hot pot base stir-fried, the surface are floating a layer of oil. We can play this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor.