The method of Sichuan red soup beef offal hot pot is to stir-fry the bottom of the pot first, then pour vegetable oil into the hot pot to heat, add chili, watercress and other seasonings, then add other seasonings, and finally add Simmer the glutinous rice juice and rock sugar slowly over low heat. After the raw materials in the pot are cooled, it becomes the bottom of the red soup hot pot, and then the beef offal soup is boiled and mixed with it.
Recipe for Sichuan Red Soup Beef Offal Hot Pot:
Main ingredients: dried chili (50g), Pixian bean paste (300g), butter (300g) and vegetable oil (500g);
Other seasonings: star anise, fennel, vanilla, bay leaves, cloves, grass fruit, sannai, cinnamon, comfrey and fermented glutinous rice juice, garlic, green onions, ginger and rock sugar, etc.;
p>1. Fry the bottom of the pot first. Boil the dried chili peppers in boiling water for 2 minutes, remove and mince them and set aside.
2. Pour vegetable oil into a hot pan and heat it up, then add butter. When the butter melts, add ginger, green onions and spring onions. Saute until fragrant, then add Pixian bean paste and chili. Turn to low heat and stir-fry slowly.
3. Wait until the aroma of watercress overflows from the pot and the chili turns slightly white. Then add all other seasonings (except fermented glutinous rice juice and rock sugar) into the pot and continue to cook over low heat until the spices are in the pot. The color becomes darker.
4. Finally, add the glutinous rice juice and rock sugar, simmer slowly over low heat, and turn off the heat after the water in the glutinous rice juice has dried up.
5. After the raw materials in the pot cool down, they become the bottom of the red soup hot pot. Since the preparation is complicated, you can make several batches of pot base ingredients at one time and store them in the refrigerator for later consumption.
6. Then prepare the soup. First, boil the beef offal stock. When making the soup, add ginger, green onions and cooking wine, and wait until the soup turns milky white.
7. When eating hot pot, put the base ingredients into the pot, add the broth, and then sprinkle with dried chili peppers and Sichuan peppercorns that have been fried with vegetable oil until fragrant.