Method 1

Ingredients preparation

25 grams of Sichuan spicy hot pot base, 500 grams of soup, 20 grams of rice wine, 25 grams of sugar, 5 grams of MSG, raw 100 grams of smoked pepper, 25 grams of skewered Sichuan peppercorns, 50 grams of dried chili peppers, and a little sesame oil. A little each of tangerine peel, star anise, cinnamon, strawberries, cloves, etc., 5 slices of ginger, 6 cloves of garlic, and 250 grams of butter.

Preparation steps

1. Heat the butter in a wok, add 15 grams of Sichuan peppercorns, 25 grams of dried chilies, ginger and garlic and saute until fragrant, then add Sichuan Spicy Hot Pot Stir-fry the base ingredients until fragrant, pour in rice wine and stir-fry briefly.

2. Put the remaining ingredients and the old soup into a wok and bring to a boil, then cook your favorite food and serve with a hot pot flavored plate.

Method 2

Ingredients preparation

300 grams of Pixian douban (this is the main raw material), 200 grams of butter, 100 grams of rapeseed oil, 150 grams of dried red chili pepper (cut into pieces of about 2 cm); 50 grams of Sichuan peppercorns, 3 tablespoons of sugar; 150 grams each of dried ginger (sliced) and garlic cloves; 250 grams of green onions (two and a half inch long sections); spices One bag (fennel, star anise, kaempferol, etc.) 150 grams; appropriate amount of salt (depends on the saltiness of the douban you buy, because the douban produced by some manufacturers is too salty); one tablespoon of chicken essence

Production steps

1. Heat vegetable oil in a pan, wait until the vegetable oil is cooked, and then add butter. After the butter melts (turn off the heat), remove the dried chili peppers and Sichuan peppercorns from the oil and set aside;

2. Put the sugar in the oil pan and stir-fry over low heat until the sugar melts and bubbles (note that the melted sugar begins to float to the top of the oil. At this time, the sugar bubbles will be golden yellow. If they turn dark red or If it turns black, stir-fry it.) Immediately add ginger, onion, garlic and aniseed and stir-fry, then add Pixian bean sprouts to get the fragrance;

3. Turn up the heat, pour in the bone soup, and add salt (to The saltiness of the soup should be slightly higher than the usual cooking flavor) and chicken essence. After the soup is boiled, add oiled dried chili peppers and Sichuan peppercorns, then turn to low heat and simmer for 10 minutes. You can then cook the dishes according to your preference. .

You can stir-fry more base ingredients according to this ratio. When the taste is not enough, just add more ingredients to the soup (those who like spicy food can also add some unoiled dried chili segments directly into the hot ingredients) New peppercorns)