While there are many varieties of Sichuan-style hot pots, there are only two categories: one is white soup hot pot and the other is red soup hot pot. Of course, the most characteristic Sichuan flavor also counts the red soup hot pot. The key to making red soup hot pot lies in the frying of the hot pot base. Stir frying hot pot base, not only to master the amount and proportion of various raw materials, but also to master the correct stir frying method. Although the hot pot restaurant fried hot pot base materials and methods used in the selection of some differences, but the basic raw materials and basic methods are the same.

Hot pot base frying (to 5 pot base material)

Raw materials: vegetable oil 2500 grams of butter 1500 grams of Pixian bean 1500 grams of dried chili 250 grams of ginger 100 grams of garlic 200 grams of onion 300 grams of sugar 150 grams of mash juice 500 grams of octagonal 100 grams of tannoy 50 grams of cinnamon 50 grams of aniseed 50 grams of fennel 25 grams of grass 25 grams of comfrey 25 grams of leaves 10 grams of vanilla 10 grams of male cloves 5 grams of comfrey.

2?frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, green onion knot burst incense, then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly fry about 1 ~ 1?5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, pick out the pot of green onion knots do not use.

3? Immediately under the anise, Sannai, cinnamon, aniseed, fennel, grass berries, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15 to 20 minutes, to the pot of spices in the color darker, into the rock sugar, mash juice, slowly simmering over a small fire to the mash juice in the water evaporates completely, this time will be the pot away from the mouth of the fire, warmed up to the pot of raw materials to the cooling of the pot, that is, the bottom of the hot pot

The second, Hot pot soup modulation

Raw materials: pig bone 1500 grams of cattle bone 1500 grams of chicken bone 500 grams of ginger 50 grams of onion 150 grams of wine 100 grams of chicken essence 150 grams of monosodium glutamate 75 grams of fried hot pot base? All dry chili 750 grams of pepper 75 grams of vegetable oil moderately

Method:

1? pig stick bone, cattle stick bone clean and cracked; chicken claw bone clean; ginger pat broken; scallion pull knot.

2?First of all, the pig stick bone, cattle stick bone, chicken claw bone into the pot of boiling water blanch a water, fish out into the pot of water, add ginger, scallions, wine, with a large fire after boiling, turn to a small fire simmering until the soup color milky white, knock off the slag is not used, that is, the fresh soup.

3?The hot pot base is divided into 5 equal parts, were loaded into 5 hot pot, and then to the pot were mixed into the soup? Each hot pot mixed with about 2500 grams of soup, and then seasoned chicken, MSG, another dry chili peppers, peppercorns into the frying pan with vegetable oil stir-fried, and then sprinkled into the five hot pots respectively? Each hot pot is sprinkled with 150 grams of dried chili peppers and 25 grams of peppercorns, and then the hot pot can be brought to the table and boiled for a few minutes before it is ready to be used for shabu shabu for a variety of ingredients.

Three, the operation of some of the related issues

1 in the hot pot base frying process must be used in a small fire, so that one can avoid the raw materials fried burnt, the second is to make the raw materials inside the flavor and pigmentation and other fully seeped out.

2?Stir frying process, but also with a hand spoon or spatula constantly turning, in order to make the raw materials evenly heated and to avoid sticking to the pan.

3?The hot pot base added Pixian Douban is mainly used for flavor, and patty cake chili pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigmentation fully dissolved in the oil.

4?Adding rock sugar to the hot pot base can play a role in "brightening" the soup. And add mash juice, in order to promote the spicy flavor of the beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in the harmonization of all flavors and remove the bitter taste of some spices.

5?Hot pot base in the addition of spices is undoubtedly to increase the flavor? Which added comfrey is to increase the red , but the amount of spices should not be too large, otherwise it will produce a bitter taste. At the same time, the type of spices added should not be too much, to add star anise, trinella, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist. Note that the spices added to the hot pot base are usually less than the spices added when making the marinade.

6? In the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers do not directly into the frying pan with oil, but first into the pot of boiling water to blanch a water after? To reduce its spicy flavor, and then fished out and sprinkled into the hot pot.

7?The hot pot base of large quantities of frying methods and small quantities of frying methods have some differences. Small batch stir-frying generally have to be one of the spices into powder and reduce its amount, but also to appropriately shorten the spice stir-frying time.

8?After the hot pot base is fried, there is a layer of oil floating on the surface. We can beat this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor