Speaking of Sichuan, we have to mention Sichuan food, especially hot pot. Some people say that Chongqing’s hot pot is delicious, spicy and fragrant. If you want to eat authentic hot pot, you have to go to Chongqing. But then again, the taste has the same origin. Since the full market economy and hot pot technology exchanges, the taste of hot pot has been greatly improved, and the flavors have developed in a variety of ways. There are many types of Sichuan hotpot, including fish hotpot, chicken hotpot, beef bone hotpot, mutton hotpot, old-school hotpot, Chuanchuanxiang hotpot, etc. Many friends from outside the province like Chuanchuanxiang and are not even willing to come all the way to Sichuan to learn Chuanchuanxiang hotpot and then go home to start a business. Today I will share an article on how to cook the slightly spicy Chuanchuanxiang hotpot. This spicy hot pot base can be fried in the store.

Sichuan Style Beef Bone Hot Pot

Ingredients: 600 kilograms of refined butter, 30 kilograms of Pixian Douban, 20 kilograms of soybeans, 12 kilograms of tempeh, 50 kilograms of new generation pepper festival, full 20 pounds of Tianxing, 8 pounds of pepper, 5 pounds of garlic, 10 pounds of ginger, 10 pounds of white wine, 7 pounds of yeast extract, and 400g of ethyl maltol can be added to improve flavor. The spice ratio article is at the end.

Hot pot base ingredients are stir-fried on site

Material processing: Boil chili peppers in boiling water to make glutinous rice cake chili peppers, smash them and set aside.

Process flow: 1. Heat butter over high heat and fry at 140 degrees. Add the ginger and garlic, stir-fry until golden brown, add the Pixian bean paste.

2. Stir-fry the bean paste until fragrant, about 10 minutes, then add the black bean paste. Continue to sauté until fragrant.

3. Add glutinous rice cake pepper. Add the glutinous rice cake pepper, add less for the first time. If the oil temperature is too high, it will easily overflow, which is very dangerous. If the pot is big, just pretend I didn’t say so.

4. Stir constantly to avoid burning the pot. Add rock sugar at a temperature of 100 degrees. Continue to stir-fry. Turn to low heat.

5. Add Sichuan peppercorns at a temperature of 105 degrees. After sauteing until fragrant (about 10 minutes), add spices and continue to stir-fry with white wine. Fry the temperature to 110 degrees, turn off the heat, and add yeast extract and ethyl maltol (optional). Put the lid on and let it sit for a night.

Sample Spicy Chuan Chuan Fragrance Hot Pot Base Ingredients

The above is the specific technology and process of Sichuan Spicy Chuan Chuan Fragrance Hot Pot Ingredients. Criticisms and corrections from all catering colleagues are welcome, and friends who are opening a store or starting a business are also welcome to learn from it. and corrections. Friends who open a shop and start a business can appropriately reduce the ratio of ingredients. You can make a sample at home and fry it in a big pot only after you are satisfied with the taste. Never fry a large amount of food as soon as it comes up to avoid unnecessary losses.

Attached with spicy skewers hot pot spice ratio: 2 kg of cumin, 1.6 kg of lemongrass, 1 kg of white buckwheat, 1 kg of star anise, 1 kg of grass fruit, 3 kg of licorice, 2 kg of bay leaves, 1.6 tangerine peel Kilogram, 1 kilogram of Sangui, 1 kilogram of cinnamon.