To use Pixian watercress, you must use authentic 1/3 bags of watercress produced in Pixian, Sichuan.

Some dried red peppers can be held in your own hands according to your taste.

Methods/steps

1

When the pan is hot, pour in a teaspoon of salad oil, gently shake it to make most of the pan eat oil (so it is not easy to stick to the pan), heat it for 1 min, then pour in 3 tablespoons of salad oil and heat it.

2

When the oil is hot, change to medium heat, add watercress and stir-fry until fragrant, then add red pepper, pepper, aniseed, ginger, chopped green onion and garlic in turn to make fragrant, and add the cut hot pot bottom material (preferably chop the bottom material first and then fry it easily) and stir-fry until fragrant.

three

Add most of the broth to the pot and bring to a boil. Add onion, salt and chicken essence, drop a little sesame oil and bring to a boil.

end

Matters needing attention

1, hot pot bottom material must be fried with low fire, so as to avoid the raw materials from being fried and let the fragrance and pigment in the raw materials fully ooze out.

2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot.

3. Pixian watercress added to the bottom material of hot pot is mainly used to improve taste, while Zanba pepper is mainly used to improve color, but both of them should be slowly fried to dry water, so that their taste and pigment can be fully dissolved in oil.

4. Adding rock sugar to the hot pot bottom material can play the role of "bright" soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices.

5. adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation.

6. When preparing hot pot soup, if the taste requirement is not too spicy, then the dried peppers inside don't need to be directly fried in oil, but cooked in a boiling pot first? To reduce its spicy taste, and then take it out and sprinkle it in the hot pot.

7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying time of spices appropriately.

8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying as the "mother oil", because this will make the flavor of the hot pot bottom material more rich and mellow.