As we all know, a delicious hot pot is not without its hot and spicy soup base, and due to the different eating habits of people in different regions, the hot pot soup base is not the same, both flavored and light, flavored with spicy red soup as a representative of the light is the various types of nourishing hot pot is the main.
Materials: 1. base class: canola oil, animal oil (hot pot restaurant usually use butter), onion, garlic
2. seasoning class: a high degree of white wine, salt, monosodium glutamate (MSG), soybean paste, rock sugar, mash
3. spices class: dried chili pepper, peppercorns, cardamom, cardamom, cloves, pulverized beans, strawberries, star anise, cinnamon, cumin, incense, licorice, white pepper grains, sand nut, Ginger, Kaempferia galanga.
Steps: 1. chili pepper into the boiling water for 2 minutes to become soft, fish out, chopped
2. pepper a small amount of warm water soak, other spices warm water soak.
3. Iron pot under the rapeseed oil hot, and then under the animal oil. Butter vegetable market can be bought, I used to buy often. Once by chance I used sheep oil, the lingering aftertaste of that hot pot aroma lingered for a long time, so I've been using sheep oil ever since. The sheep are from the Northwest, every winter my father would bring 2-3 head from the Northwest to me, and I carefully save the oil from the sheep. Melt the sheep oil in a pot and cook in white wine to deodorize.
4. Onion, ginger, garlic into the pan and fry until dry, can be fished out without fishing, I do not fish.
5. spices drained water into the pan stir fry on low heat, stir fry until the vapor dry flavor overflow
6. pepper drained water into the pan stir fry on low heat, and then the bean paste into the pan stir fry until the red oil, chopped chili pepper into the pan stir fry.
7. Stir-fry until the chili oil bright color darkening, put the rock sugar, chicken flavor. Stir frying process do not need to put salt, because the bean paste is very salty
8. base material is completed, blended into the soup, no soup water can also be. After blending well, put salt to taste, add mash. If the spicy flavor or pepper flavor is not enough to add dried chili peppers or not used up chopped chili peppers, dried peppercorns can be.
9. can be bared.
This fried hot pot base was well received by the family, friends closer to the relationship occasionally to eat also thumbs up. The amount of spices each should not be too much, because many spices can also be medicinal, have medicinal properties. In addition to peppercorns and chili peppers, each 2-3 can be, anise flavor heavy, a can, cumin flavor punch, fragrance obvious, a pinch can be.
Winter is here, in addition to the traditional pot base production, using some special practices is also a good choice.
For example, use the Vietnamese method to make mutton pot base - wash the mutton, cut it into pieces, and put it in the oil to stir-fry until golden brown. Cutting the lamb into cubes will keep it cooking for a long time. Putting some Vietnamese curry in the bottom of the pot removes the stink and is a standard Vietnamese practice. In addition, use fish sauce to mix all kinds of hot pot seasoning to eat, the flavor is better. In addition, when cooking fish soup base, there is a trick to make the soup white. After stir-frying the fish, it should be cooked in boiling water so that the soup is rich and flavorful, and if you add a spoonful of lard when cooking, it will be more fragrant and delicious!