60 grams of garlic cloves and 40 grams of chopped green onion.

Ciba pepper 1000g, watercress 150g.

40 grams of coarse spices, dried green peppers 100 grams.

30g of lobster sauce and 50ml of high-alcohol liquor.

Formula and frying skills of clear oil hot pot bottom material

Production method of raw materials:

1. Pour the clear oil into the pot, turn off the fire when it is cooked, and when the oil temperature drops to 60% heat, add ginger slices, garlic cloves and green onions, and fry until the fragrance is overflowing.

2. Turn on medium heat and continue heating. Spoon half of Bazin pepper into a hot oil pan with a frying spoon, and then slowly push it to stir fry. When the water in the oil pan is reduced and there are no big bubbles, put the remaining Bazin pepper into the pan and continue to stir-fry until Bazin pepper looks a little white and a little burnt.

3. When the oil in the pot turns red, add Pixian watercress and continue to stir fry. Wait until the coarse grain spices are added to stir-fry the fragrance, then stir-fry the green pepper and stir-fry the lobster sauce until it is dry and fragrant. At the end of frying, pour in high-alcohol liquor, but don't turn off the fire until the bottom material in the pot has no wine smell and basically no water vapor. After cooling, it is the bottom material of spicy and clear oil hot pot.

Formula and frying skills of clear oil hot pot bottom material

Skills and methods:

1. The clear oil used for frying spicy and clear oil hot pot refers to pure rapeseed oil, so that the fried hot pot has a thick base and full flavor. Ciba pepper used in the frying process is generally bullet dried pepper, because it is full of spicy taste and fragrance, but it is not necessary to cut it too finely in order to prevent Ciba pepper from getting bigger under long-term high-temperature frying. In addition, the selected watercress should be coarse watercress, not necessarily finely chopped. To make spicy and clear oil hot pot, dry green pepper is generally used to highlight its unique Chili flavor. If dry red pepper is used, the outstanding smell is hemp. But there are also dried green peppers and dried red peppers mixed, which can not only highlight the fragrance of green peppers, but also highlight the hemp taste of red peppers.

2. Raw clear oil must be cooked in the pot before it can be used to fry the bottom material of hot pot to avoid the smell of the finished product fried with raw vegetable oil. In addition, the oil temperature of fried ginger, onion and garlic should be 60% hot, because it is easy to burn if the temperature is too high. The purpose of frying ginger, onion and garlic here is to remove the smell of oil and increase the fragrance.

Formula and frying skills of clear oil hot pot bottom material

3. Stir-frying Bazin pepper is a key step in making hot pot bottom material. Generally speaking, when peppers are put into a hot oil pan, the oil temperature should be controlled at 40% to 50%. The operator can adjust the firepower at any time according to the specific situation to keep the oil temperature stable. Boiling Ciba pepper twice can prevent the oil temperature from falling too fast because of too much cooking at one time-thus affecting the excellent dehydration of pepper. When the first time Bazin pepper is fried until the water is dry and the oil temperature in the pot rises, you can add the remaining Bazin pepper for the second time to continue frying. Bazin pepper was fried until the skin was white and slightly charred. At this time, the red pigment, spicy taste and fragrance of pepper are basically dissolved in the oil.

4. The function of douban is to make the flavor of hot pot bottom material richer and mellow, so that all kinds of flavors can be organically blended together, and the color of oil in the pot has become attractive deep red. But the amount of douban should not be too much, so as not to make the bottom of the pot black and muddy. You know, Pixian watercress not only contains a certain amount of starch, but also turns black after a long period of fermentation. If you don't pay attention when frying, it will make the pot simmer, and then the bottom of the pot will become turbid. Therefore, Pixian watercress is generally cooked after Bazin pepper is fried, and it can't be fried for too long. Generally, it is mainly based on taste and fragrance.