Butter; Fermented grain; Liquor; Rock sugar; Green pepper;

400g butter; Vegetable oil100g; ; Juancheng Pixian watercress150g; ; 150g dried pepper (used to make Ciba sea pepper); Liquor10g; ; 25g mashed mash; Ginger 23g；; Onion15g; ; Onion10g; ; 20g garlic; 20-25g of fresh pepper (if not, it can be soaked in 8g of dried pepper and white wine); Douchi10g; ; Rock sugar15g; ; 30g of various spices;

The bottom material of private hot pot is basically satisfactory, and it feels particularly suitable for my family's taste, which is more suitable for the needs of small batch production of most families.

Practice and steps

1 150g dried capsicum is washed and soaked in water for 20 minutes to half an hour; Cut the soaked pepper into sections with scissors for later use; Take out the soaked pepper and put it in the pot, add a glass of water, bring the water to a boil and turn it down for 5 minutes (I tested the above ratio and time). At the temperature of my fire, the pepper has just completely softened, and the excess water in the pot is basically cooked. If you are not sure about the water, you can add more, and the rest of the water can be used for hot pot); Pour pepper into a blender, or put a stirring rod into a pot and stir it directly into wet pepper blocks, which is the most important raw material for cooking hot pot-Zanba sea pepper.

2. The comprehensive spices are washed in advance and soaked in warm water to remove the traditional Chinese medicine flavor; If you use raw vegetable oil, first burn the vegetable oil until it smokes, then turn off the fire and cool it for a few minutes, then add butter and boil it slowly; When the oil is completely boiled and the oil temperature is felt, add onion, ginger and garlic, and fry for about 120- 130 degrees. After about 5 minutes, the spices can be taken out first and used later.

3 add bean paste and simmer on low heat, gently stirring to prevent sticking to the pot; Add half of Bazin sea pepper, and cook with a fire of about 100 degrees for 100 minutes;

4. Add the other half of Ciba pepper, and after stirring, the oil temperature drops, and continue to cook for 15 minutes, keeping the oil temperature at about 90- 100 degrees; Drain most of the soaked spices, and add the spices into the pot with a stone hammer; At the same time, add the previously fried onion, ginger and garlic, pour in the white wine, and cook with slow fire at about 80 degrees while stirring 15-20 minutes;

5. Add fresh green pepper (or dried pepper soaked in white wine) and fermented soybean; Decocting for 5 minutes, and finally adding fermented grains and crystal sugar; The small fire can be turned off in about 5 minutes; Take out the cooked chafing dish bottom material, let it cool naturally, then put it into a fresh-keeping bag or box, and put it into the freezer for use as you eat.

6 Ciba sea pepper Sichuan style Ciba sea pepper often appears in the formula of Sichuan hot pot bottom material. It should be wet and then broken. Perhaps because the process of breaking wet pepper in the past was done in a stone pot like Bazin, it was named Bazin Sea Pepper. But now it is more convenient to use a cooking machine in actual operation. The aroma of dried peppers is often irreplaceable by fresh peppers, just like the flavors of dried mushrooms and fresh mushrooms are different, so the use of dried peppers must have its reasons. However, dried peppers will be burnt in a short time in the oil pan, so it is an inevitable choice to use dried peppers without being burnt.

There are many folk methods to make sea pepper, some of which will leave a lot of pepper water after cooking. Of course, Chili water is still used to cook hot pot. After repeated comparisons, my favorite is the version where the pepper is boiled and full of water. The water is just used up and it is not wasted at all. It's just that the weight of time, water and pepper should be tried and calculated carefully. At present, this cookbook gives me the final version, and each family has different firepower. If you feel that there is not enough water when you try it, you can make up a little more, and the inexhaustible water can finally be used in hot pot.

8 prompt: 1. Uses: Hot pot bottom material has a wide range of uses. Not only can it be used to make hot pot, but it can also be used to make spicy hot pot, grilled fish and so on. Besides, it can also be used to cook hot pot noodles, hot pot noodles, maocai, cold pot fish and so on. The rich and spicy taste is many levels higher than ordinary bean paste, and it is definitely the strongest secret weapon. 2, weight: this weight is enough for my family to eat for half a year, so I won't increase the weight, but the cooking time of a small amount of ingredients should not be very long, a total of about one hour. Some stores use more than ten kilograms of butter to cook a large amount of base materials, and it takes several hours to cook the fragrance thoroughly, and the taste will indeed be more mellow than a small amount. Family production does have many irreparable shortcomings. 3, blanking sequence: I summed up a more general feeding sequence according to a large number of formulas: first practice wet spices, such as onions, ginger, garlic; Refined pepper spices, such as Pixian watercress and Ciba sea pepper; Refining the dry spices soaked in hot water; Refining fresh or dried capsicum soaked in Chinese liquor; Finally, douchi or sprouts; Before the cease-fire, add wine, white wine and rock sugar. Before turning off the fire, boil the water and stir-fry all the seasonings. 4. Proportion: According to my statistics on many recipes, there is no hard and fast rule on the proportion of various materials in oil, and some even vary greatly. I think it depends on everyone's tolerance for spicy food first. The proportion of pepper is already on the high side under the amount of oil I gave. If you want to increase the spiciness again, you have to change the variety of pepper. If you want to increase the amount of pepper, you have to increase the oil together, otherwise this oil ratio will easily dry up. 5. Seasoning: refers to the last seasoning introduced by braised pig tails. Generally, marinade can be added. If there are spices popular in hot pot in recent years, such as dried glutinous rice, Cao Ling and Chuanqiong, it is better to add some. It should be noted that the amount of seasoning in hot pot is less than that in braised pork, because the oil temperature is higher than the water temperature, and the taste is easy to stir fry, which makes the bottom material bitter. If the seasoning is insufficient, it can be supplemented when the hot pot is cooked in the future. 6. Time: Cooking time is not fixed. The above time is for reference only. In fact, according to the observation of oil quantity, we found that when the water content of the materials in the pot is dry but not paste, we add new materials, and the whole process is slightly hot or even slightly hot. Many oily materials take several hours, and when there is little oil, it may not be ready in an hour. Time is mainly based on actual observation. For example, my Ciba sea pepper was added twice, because for the first time, all the peppers had more water, so it was not easy to fry if there was more material. After stir-frying for a period of time, the volume of pepper with less water is smaller, and adding the other half can ensure the maximum release of fragrance every time, which also increases the spicy taste in different degrees.