Raw materials: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian Douban, 250 grams of dried chili, 100 grams of ginger, 200 grams of garlic, 300 grams of onion, 150 grams of rock sugar, mash juice 500 grams, anise 100 grams, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of aniseed, 25 grams of grass 25 grams, comfrey 25 grams of incense leaf, 10 grams of vanilla. grams, 25 grams of comfrey, 10 grams of leaves, vanilla 10 grams, 5 grams of male cloves
Method:
1, vegetable oil first refined; butter cut into small pieces; PI County bean curd chopped fine; dry chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded velvet, that is, into the patty cake chili pepper; ginger beat; garlic peeled flap; shallots pulled knot; rock sugar cracked; anise, trinacota, cinnamon broken into small pieces; grass jelly Cao Guo (草果).
2, frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, green 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 white, pick out of the pot of green 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 to 20 minutes, to the pot of spices in the dark color, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates completely, the pot will then be away from the fire mouth, warmed up to the pot of raw materials to the pot to cool down, that is, into the base of the hot pot.
Two, hot pot soup modulation
Raw materials: 1500 grams of pig bone, 1500 grams of cow bone, 500 grams of chicken bone, 50 grams of ginger, 150 grams of green onion, 100 grams of cooking wine, 150 grams of chicken essence, 75 grams of monosodium glutamate (MSG), stir-fried hot pot base? ;;; all dry chili 750 grams, 75 grams of pepper, vegetable oil moderately
Method:
1, pig stick bone, cattle stick bone washed and cracked; chicken claw bone washed; ginger pat broken; scallion pull knot.
2, the first pig bone, cattle bone, chicken claw bone into the pot of boiling water, blanch a water, fish out into a pot of water, add ginger, scallions, wine, with a large fire after boiling, turn to a small fire until the soup color white, knock off the slag is not used, that is, the fresh soup.
3, the hot pot base evenly divided into 5, were loaded into 5 hot pots, and then to the pot were mixed into the soup, each hot pot mixed soup about 2500 grams, and then adjusted into the chicken essence, monosodium glutamate (MSG), the other will be put into the dry chili peppers, peppercorns into a frying pan with vegetable oil stir frying, and then sprinkled into the 5 pots, respectively. Each hot pot is sprinkled with 150 grams of dried chili peppers and 25 grams of peppercorns, and then the hot pots can be brought to the table and boiled for several minutes before being used to cook a variety of raw materials.
Three, the operation of some related issues
1, in the hot pot base of the frying process must be used in a small fire, so that one can avoid the raw materials fried char, the second is to make the raw materials inside the flavor and pigmentation and other fully seep out.
2, the frying process with a hand spoon or spatula constantly turning, in order to make the raw materials evenly heated and avoid sticking to the pan.
3, hot pot base added to the Pixian bean paste is mainly used for flavor, and patty cake chili pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigmentation fully dissolved in oil.
4, hot pot base with rock sugar can play the role of "bright" soup. And add the mash juice, in order to promote the spicy beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in the harmonization of the flavors and remove the bitter and astringent taste of some spices.
5, hot pot base spices added is undoubtedly to increase the flavor, which added the comfrey is to increase the red, but the amount of spices should not be too large, otherwise it will produce a bitter taste. At the same time, the type of spices added should not be too much to add star anise, trinella, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist. Note that the spices added to the hot pot base are usually less than the spices added when making the marinade.
6, in the preparation of hot pot soup, if the taste requirements are not too spicy, then the dried chili pepper is not directly into the frying pan with oil, but first into the boiling water pot blanch a water to reduce its spicy flavor, and then fished out of sprinkled into the hot pot.
7, the hot pot base of large quantities of frying methods and small quantities of frying methods have some differences. Small batch frying generally to be one of the spices into powder, and reduce its amount, but also to appropriately shorten the spice frying time.
8, hot pot base stir-fried, the surface of a layer of oil floating. We can play this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor.