Frying base base:

Raw materials:

Dry chili pepper section 2000 grams, Pixian 400 grams of bean curd, 200 grams of ginger, 500 grams of garlic alone, 400 grams of peppercorns, 60 grams of star anise, Kaempferia trinitatissima 20 grams, 50 grams of aniseed, 30 grams of gui Pi, 20 grams of grasshopper, 10 grams of allspice, 5 grams of male clove, Wicker paddle 10 grams, 500 grams of lard, 5500 grams of lettuce oil.

Method:

1, dried chili pepper section into a pot of boiling water blanch a water, fish out and drain, into the blender into the stranded velvet (or with a pestle and mortar into a velvet), made of patty cake chili; Pixian douban chopped fine (or stranded velvet); ginger patted; star anise, cinnamon broken; fruits of the grass, patted; lettuce oil refining and then cooled.

2, large frying pan on the fire, injected cooked vegetable oil and lard heat, into the ginger block, a single garlic burst incense, into the patty cake chili and Pixian bean paste, turn the spatula over low heat and stir-fry for about 1.5 hours to the water will be dry, and then into the star anise, Kaempferia, small aniseed, cinnamon, cinnamon, grass jelly, allspice, male cloves, Wicker, etc., continue to stir-fry for about half an hour to the flavor of overflowing and the color brownish-red, under the peppercorns stir-fried evenly, away from the fire! Cover and simmer, natural cooling that is into a dregs-free red soup hot pot base.

Notes:

1, the base of the base material mainly to patty chipotle chili pepper to enhance the spicy color, PI county bean dosage should be less, not more than 20% of the dry chili pepper is appropriate; if PI county bean dosage is too much, it is easy to stick to the pot when frying and charred, so that the color of the grease and soup materials darkened to black, and taste bitter.

2, adding lard can increase the fat flavor, but the amount should not be too much.

3, frying the base, must use a small fire and fire surface to be wide, the oil temperature should be maintained at about 30% heat. If the oil temperature is too high due to too much firepower, you can remove the pan from the fire and stir-fry, and then put it back on the fire to stir-fry after the oil temperature is lowered.

4, frying, you must use a spatula constantly shoveling the bottom of the pot to avoid material sticking to the pot, the spices in the pot to the degree of fried flavor.

5, peppercorns contain a lot of volatile oil components, because of its numbness and flavor by the heat is easy to evaporate, so the peppercorns should be in the last into the frying pan, and should not be fried for a long time, in order to stir frying to the degree of uniformity.

6, away from the fire and cover the purpose of simmering, is to use the residual heat of the base, part of the spice flavor and pepper part of the hemp flavor dissolved into the oil.

7, the color of the base material to the best brown-red, if the color is too dark (black red), may be due to excessive fire, or shoveling unevenly and sticking to the burnt pan caused by the taste of a slightly bitter; color is too light (yellow-red) is not enough time to stir fry (chili pepper red pigment did not dissolve sufficiently into the grease), and the taste of the dry and unscented.

8, fried base base material placed 1 to 2 days after the use of the best, its color, spiciness and flavor are fully dissolved out.

Simmering soup:

Pig stick bone, cow stick bone (are cracked), old hen, old hen duck into a stainless steel bucket, mixed with water, into the ginger, green onion section, pour wine, with a large fire to boil after skimming froth, turn to a small fire with a lid to maintain a slight boil simmering for about 1 hour, that is, the soup.

Note:

Simmering stock, need to use a small fire, so that the simmering soup, clear and not cloudy, with it into the red soup hot pot pot pot bottom, not too thick and burn pot.

Modulation of the bottom of the pot:

The base of the base material and refined butter according to the ratio of 4:1 to make a mixture, and then 60% of the mixture and 40% of the soup into a stainless steel bucket, into the shot of pepper, covered with a small fire simmering for about 1 to 2 hours, seasoning salt, monosodium glutamate, chicken essence, rock sugar, mash juice, a fine funnel to remove the dregs of the material, scooped into the hot pot pot, which is the bottom of the pot hot pot.

Instructions:

1, the mixture and soup after a long time of simmering, butter and vegetable oil fully integrated, and with the spices to produce a composite flavor, the base base in the spicy chili peppers, peppercorns hemp flavor can be fully dissolved into the soup.

2, rock sugar and mash juice can also be added directly to the bottom of the pot before serving, in the mixture can also be added a little bit of melted chicken oil, so that its flavor is more fragrant.

3, butter refining method, you can see above question six.

Note:

Before the modulation of the bottom of the pot, the refined butter can not be mixed with the base ingredients, should be kept separate, this is because the melting point of butter and vegetable oil is different (at room temperature, butter is solid, vegetable oil is liquid), the two are mixed, cooled and solidified butter is not conducive to the full integration of the flavor of spices and fats.

Hot pot base recipe and frying method two

Raw materials:

Canola oil 2500 grams, 1500 grams of butter, Pixian 1500 grams of bean paste, 250 grams of dried chili peppers, ginger 100 grams of garlic 200 grams of onions 300 grams of sugar 150 grams of mash juice 500 grams of star anise 100 grams of Sannai 50 grams of cinnamon 50 grams of cumin 50 grams of grass 25 grams of fruits, spices and fruits 25 grams. grams, 25 grams of grass berries, 30 grams of allspice, 200 grams of each green and red dried pepper, 25 grams of comfrey, 10 grams of allspice, 10 grams of vanilla, 5 grams of male cloves.

Method:

1, vegetable oil first refined; butter cut into small pieces; PI County bean paste chopped fine; dry chili into the boiling water pot to cook about 2 minutes, fishing into a paste, that is, into the patty cake chili; ginger broken; garlic peeled into petals; onion pull knot; rock sugar cracked; star anise, Sannai, Gui Pi broken into small pieces; grass clippings.

2, frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter, put ginger, garlic cloves, onion knots burst incense, and then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly stir-fry for about 1 - 1.5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly whitish, pick out the pot of onion knots do not use.

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

The key to production:

1, grass fruit, fragrant fruit to remove the seeds and leave the shell, so that the finished product is boiled without a bitter taste.

2, spices must be slightly cleaned.

3, green and red dry pepper is best slightly soaked in white wine before frying, so that the pepper's numbness can be better released.