Selection
Lamb soup pot pot dry dish selection is very careful. The main ingredient is dried chili peppers, Sichuan secondary lantern pepper is preferred, its pungent aroma is strong, bright red color. Auxiliary ingredients include peppercorns, star anise, cinnamon, allspice, Chenpi, etc., all of which are the finest of spices and can add rich aroma to the soup pot.
Processing
Dry chili peppers remove the tips and seeds and cut into small pieces. Wash the peppercorns, star anise and other spices with water and drain.
Steaming
Heat the oil in a wok and stir-fry the dried chili peppers when the oil is hot. When the dried chili peppers become soft and dark, add peppercorns, star anise and other spices, and continue to stir-fry. Stir-fry until the spices overflow and the dried chili peppers darken in color, then turn off the heat.
Grinding
Put the stir-fried chili peppers and spices into a stone mortar or cooking machine while they are still hot, and grind them into a fine powder. Grind to your preference, the finer the better.
Seasoning
Put the ground chili powder into a bowl and season with salt and MSG. The amount of salt should be moderate, not too salty. The MSG is for freshness and can be added as needed.
Preservation
After making the Lamb Soup Pot Pot Dry Dish, put it into an airtight jar and store it in a cool and dry place. The shelf life is usually about half a year.
Tips
Choice of chili peppers: in addition to Sichuan secondary lantern peppers, chili peppers such as Chaotian peppers or millet chili peppers can also be used, but the pungency will be different.
Matching of spices: The type and amount of spices can be adjusted according to taste. Generally speaking, peppercorns and star anise are essential.
The fire of stir-frying: the fire should not be too high when stir-frying, so as not to paste the chili.
Grinding fineness: the finer the chili powder is ground, the more delicate the taste.
Seasoning ratio: the amount of salt and monosodium glutamate (MSG) can be adjusted according to personal taste.
Lamb soup pot pot dry dish production seems simple, but to do a good job is not easy. Only mastered the selection of materials, processing, seasoning and other key points, in order to make the color and flavor of the pot dry dish, so that the lamb soup pot is more delicious and tasty.