1, prepare:
Two pounds of spice powder, plus 70 degrees of water and white wine 0.6 pounds of soaking up, Juan City hot pot bean paste 6 pounds of white wine, 0.3 pounds of rock sugar, 1.5 pounds of ginger cut soybean-sized dices, 2 pounds of scallions patted, 25 pounds of butter (15 pounds in the winter), 25 pounds of salad oil (35 pounds in the winter), 4 pounds of dry chili pepper (Shizhu red, new generation of each of the two pounds) according to the tastes of the region less with a little seed, water boiling for 20 minutes and then broken into patty cake pepper, (pepper 1 pounds, hemp pepper 0.8 pounds), the new generation of the new generation of the new generation of the new generation of the new generation of the red pepper. According to regional tastes less with some seeds, boil water for 20 minutes after cooking, pick up broken into patty cake chili, (1 kg of pepper, 0.8 kg of pepper) blanch with boiling water.
2, steps:
Pot with butter, salad oil refining to 150 degrees off the fire, slowly under the onion fried incense, fish up without, then under the ginger particles fried incense under the patty cake chili, fried to spread to the loss of 5% -8% of the water, under the soybean paste to continue to stir-frying, temperature control at about 100-105 degrees stir-frying for 2 hours or so, under the peppercorns, spice powder, under the rock sugar slightly stir-fried for 15 minutes or so! (According to the actual situation) all the material fragrant bean paste can be, cooking white wine. Installed in a steel bucket to rest for 48 hours to filter off the dregs of the material that is the red oil.
3, Remarks:
The beginning of the oil temperature must be burned to 150 degrees, otherwise the soup is muddy, the oil is not bright. Moisture is not fried dry is also the same not bright, frying materials when the oil temperature must be controlled small fire.
Base making (practice with the old oil)
1, prepare:
Spice powder 1.25 pounds (broken plus white wine soaked up in 70 degrees of warm water), Juan City hot pot bean sauce 6 pounds, two thorns of pickled peppercorns 1 catty chopped up, dry new generation of 3 pounds (water boiled and boiled for 20 minutes after the fish broke into patty cake peppers), peppercorns, pepper, pepper 0.5 pounds each, tallow 8.5 pounds, salad oil 8.5 pounds, 0.3 pounds of rock sugar, 0.25 pounds of tempeh, ginger diced 1 pound, 1.5 pounds of green onions.
2, steps:
Oil poured into the pot (first heat salad oil and then melt butter) heated to 150 degrees placed to wait for the oil temperature to drop to 120 degrees or so, add patty cake chili pepper continue to stir fry scattered until the loss of water 5% -8%, the temperature is 100-105 degrees, stir fry about two hours under the pickled peppers, tempeh, and then add rock sugar, sprayed with white wine. Leave for 24 hours.
3, Remarks:
The beginning of the oil temperature must be burned to 150 degrees, otherwise the soup is muddy, the oil is not bright. Moisture is not fried dry is also the same not bright, frying materials when the oil temperature must be controlled small fire.