1. The specific choice of bean paste depends on the requirements of the dish. For example, when making the dish of roast chicken, we usually choose the bean paste that is dark red in color, oily, less juicy, and has a strong flavor. , slightly salty, chili-flavored and spicy bean paste, usually Pixian douban and red oil bean paste. You can also add a small amount of spicy sauce as an auxiliary when frying.
2. Douban needs to be chopped finely in advance before frying. It is recommended not to be too fine, as it will easily burn. The fat for frying bean paste is generally vegetable oil, and you can add a little chicken fat and hot pot oil.
3. The more commonly used auxiliary ingredients are ginger, garlic, onion and five spices (including peppercorns). One part of the ginger should be sliced ??(used to remove the raw smell when refining vegetable oil), and the other part of the ginger can be chopped and used. Crush one part of the garlic (used to extract vegetable oil) and chop the other part for use (about 5 pounds of watercress and 100 grams of crushed garlic, add and mix at the end). Scallions are cut into sections to extract vegetable oil.
4. The ratio of five spices is 20 grams of aniseed, 5 grams of kaempferol, 1 gram of cloves, 20 grams of cinnamon, 40 grams of fennel, 5 grams of white coriander and 20 grams of Sichuan peppercorns. The above spices are mixed with 5 pounds To 7 pounds of Douban, increase or decrease with the amount of Douban. Be careful not to break the Sichuan peppercorns here. It is recommended to soak them in cooking wine before use.
5. The wok should be cleaned and dried. When the pot is very hot, add vegetable oil and cook until the vegetable oil soaked powder is dispersed. Turn off the heat. Wait until the oil temperature drops to about 40% (150 degrees is also acceptable), then add sliced ??ginger and chopped garlic. The ratio of ginger to garlic is 1:2. When the garlic turns slightly yellow, add the green onions and fry over low heat until the water dries up. Remove the residue and set aside.
6. Take another clean pot and place it on the fire to heat it. This operation is almost done at the same time as the above operation of refining vegetable oil. This pot needs to be very hot, then use a little refined vegetable oil to slick the pot, turn off the heat and add the watercress, and add the minced ginger, Sichuan peppercorns, spicy sauce and other accessories on top of the watercress. At this time, the pot for refining vegetable oil should heat the oil a little higher, to about 70% (that is, it will smoke a little).
7. When the vegetable oil is slightly smoking, turn off the heat. Use a large spoon to slowly ladle the hot oil into the watercress, stirring while scooping. When the oil is finished scooping out, the douban pot can be heated to medium heat. Turn on the heat, then slowly stir-fry over low heat until the edge of the pepper skin of the bean paste turns white (that is to say, the water at this time is 80% dry), turn off the heat, add minced garlic and five-spice powder, stir well, cover the pot and simmer until 10 Stir again after ten minutes and continue to cover and simmer. After the fried bean paste is cold, you can put it into a container and use it directly when you need to use it.