1. Red oil is a commonly used seasoning in cold dishes.

The quality of red oil will affect the color, aroma and taste of the finished dish.

Good red oil not only adds a lot of color to cold dishes, but also smells and tastes good; bad red oil will make the color of cold dishes dim or dull, and it will be bitter or tasteless.

Here I will share with you my method of making red oil. In actual operation, you may need one or two experiments to master the right method and make red oil with excellent fragrance.

* The following ingredients are used as a reference for proportions. Adjust the ingredients appropriately according to your own needs: 200 grams of red pepper powder (sea pepper noodles) - fresh is best and the kind that can smell the fragrance.

Korean chili powder 100g - Korean chili powder can help the color of the finished product become brighter.

50g crushed chilli - crushed chilli helps the taste of the finished product.

20 grams of Sichuan peppercorns and 50 grams of cooked white sesame seeds - adds flavor to the finished product.

10 grams of salt 500 ml of vegetable oil Production process: - Put the dry ingredients into a container that is not afraid of being hot and mix evenly.

- Heat the oil to 70% heat, pour it into the dry ingredients and use bamboo chopsticks to stir evenly and let it rest for more than 2 hours.

(The way to judge whether the oil is 70% hot is to put a small drop of water into the oil. If the water immediately makes a "squeaking" sound, it is OK; if the oil is already smoking, it is too hot. Let it cool for 1 minute before using it.

, otherwise the red oil will be bitter)-Pour the red oil into a glass bottle and store it.

* The remaining sediment after using up the red oil can be reused with some hot oil.

Materials used twice can be thrown away.

2. The production of hot pot’s red soup (also known as ‘soup brine’) and old oil are two important technologies related to the flavor characteristics of hot pot.

If you master these two technologies, you will basically master the technical core of red hot pot.

Raw materials: 1500g Pixian Douban, 200g Chaotian dried chili, 450g Sichuan Hanyuan pepper, 100g ginger, 250g garlic, 250g green onion, 250g Yongchuan fermented bean, 200g rock sugar, 500g fermented glutinous rice, 80g star anise

, 30 grams of grass fruit (removed seeds), 50 grams of kaempferol, 30 grams of cinnamon, 15 grams of cloves, 30 grams of cumin, 30 grams of bay leaves, 30 grams of lingcao, 30 grams of white cardamom, 30 grams of comfrey, and butter

1,000 grams, 500 grams of melted lard, 2,000 grams of cooked rapeseed oil, 6,000 grams of pork ribs, 250 grams of chicken essence, and 250 grams of salt.

Preparation: 1. Simmer the dried chili peppers in boiling water for ten minutes, chop them finely with a knife (or mince them with a machine) to make glutinous rice cake chili peppers.

2. Heat the butter in a pot, add half of the peeled and broken ginger and onion knots and fry until the onion knots and ginger are dry. Remove the ginger and onion knots and add lard,

Rapeseed oil, when the oil is 50% hot, add Pixian bean paste and fry for about ten minutes, then add glutinous rice cake and continue to fry until the oil turns red. Add garlic, Chaotian dried chili pepper, Sichuan pepper, rock sugar, tempeh, and the remaining

After the ginger is fragrant, pour it into a soup pot and mix in bone broth.

3. Put star anise, kaempferol, cinnamon, cloves, fennel, bay leaves, lingcao, white cardamom and lithospermum into a soup pot and bring to a boil over high heat, then reduce to low heat and simmer for 60 minutes.

When the red oil in the soup pot floats to the surface, scoop out the old hot pot oil.

Add glutinous rice juice, chicken essence and salt to the remaining soup to make a red flavor soup.