Introduction:

Chengdu cooks use the hot pot method to cook earthen dragons and fry them. After the shrimps are mature, they are put into the basin, so it is called Penpen Shrimp. Spicy and delicious, it is popular all over the country.

Ingredients:

750g of fresh lobster, 50g of celery segments, 100g of water fungus.

Ingredients:

50g green onions, 10g ginger slices, 5g garlic slices, 15g onion pieces, 10g minced ginger, 10g minced green onion. , 80g dried chili pepper, 15g dried Sichuan peppercorns, all base ingredients, 10g refined salt, 5g sugar, 10g rice wine juice, 3g pepper, 50g cooking wine, 3g chicken essence, MSG ?1?g, coriander segments??3g, pork bone soup??1200g, hot pot oil??1000g.

Base ingredient formula:

Main ingredients:

150 grams of Pixian Douban.

Seasoning:

20g ginger slices, 30g pickled ginger slices, 50g pickled pepper, 15g garlic, 15g rock sugar, 5g tempeh , cooked vegetable oil? 400 grams.

Base preparation procedure:

(1) Before cooking, chop Pixian Douban slightly. Remove the stems and seeds from the pickled peppers and chop into coarse pieces. Crack rock sugar. Crack white cardamom and process star anise, cinnamon and other spices into powder.

(2) Place the frying pan for the base ingredients on medium heat, add hot pot oil, heat to 30% oil temperature, add white cardamom and garlic and stir-fry until fragrant, add Pixian watercress, ginger slices, and pickled ginger slices , pickled pepper, rock sugar, tempeh, and 20 grams of spice powder. Stir-fry over low heat until the watercress is crispy and fragrant. Remove from the pan and the base material is ready.

Hot pot oil recipe:

Hot pot oil is carefully prepared with dried chili peppers, Sichuan peppercorns, spices and other raw materials. In hot pot, it not only thickens the hot pot marinade, maintains the temperature of the soup and marinades, and moisturizes the ingredients for hot cooking, but also enhances the color of the soup and enhances the aroma, numbness, and spiciness of the soup.

Ingredients:

3000g of dried chili pepper, 1000g of dried Sichuan peppercorns.

Seasoning:

2000g Pixian Douban, 1000g green onion, 150g ginger slices, 150g garlic, 3 packets of spices, 50g rock sugar, rice wine juice ?100g, cooked vegetable oil??25kg, beef oil??5kg, pig oil??20kg.

Specially recommended utensils:

100cm?*100cm stainless steel soup bucket.

Production procedures:

(1) Pre-cooking work: put the dried chili peppers into a pot of water and cook until soft, then take them out, rinse with water, drain and process. The velvet is made into glutinous rice cake and pepper. Bake the dried Sichuan peppercorns in a pot over low heat until crispy. Break the rock sugar into the size of soybeans. Beef fat cut into small pieces.

Rinse all spices separately with clean water and drain.

(2) Preparation of hot pot oil: Put the beef oil into a soup bucket, put it over medium heat and simmer until the aroma is overflowing, add cooked vegetable oil and lard oil and heat until 30% of the oil temperature, add the green onion Fry the slices, ginger slices and garlic until fragrant. Add Pixian bean paste, glutinous rice cake chili pepper, rock sugar, and Sichuan peppercorns. Stir-fry over low heat until the aroma is overflowing. When the water dries out and the chili pepper turns slightly white, add the spice bag and stir-fry until the bean paste is crispy and fragrant. when the rice wine is cooked, stir-fry over low heat until the water in the rice wine evaporates completely, move the soup bucket away from the fire, cover it after cooling, and after 12 hours, filter out the residue to get the hot pot oil.