I. Ingredients: ?
Oil splash chili 2 to 3 tablespoons of chicken broth a pot of peppercorns 3 tablespoons of strawberries 4 incense leaves 5 pieces of anise 8 cardamom 4
fennel grains a small spoon of black pepper grains a small spoon
Cinnamon two slices of Pixi Douban sauce 3 tablespoons of chopped peppercorns 2 to 3 tablespoons of dry chili pepper 30 dried tempeh a small half bowl of vegetable oil 300 ml
One green onion Ginger 10 slices or so Garlic cloves 5 or so
Two, the practice of homemade hot pot base ?
1, hot water soak a variety of dry spices for half an hour, at the same time will be chopped peppers, bean curd sauce, oil splash chili pepper, dry edamame stirred together spare
2, will soak up the dry material fished out and drained of water standby, pot hot pour 200ml oil, oil hot pour into the dry material, stir fry for 15 minutes on a small fire
3, pour into the chili pepper mixed sauce, stir fry for 10 minutes on a medium fire
4, stir fry, and then the chili pepper mixed sauce, stir fry for 10 minutes
4, stir fry, and then the dry material, the dry material, the dry material and the dry material, stir fry.
Expanded: Expanded: Soup production One, hot pot base frying Raw materials: 500 grams of vegetable oil 300 grams of butter 300 grams of Pixian bean 300 grams of dried chili peppers 350 grams of ginger 20 grams of garlic 40 grams of onion 60 grams of sugar 30 grams Mash juice 100 grams of anise 20 grams of Sannai 10 grams of cinnamon 10 grams of cumin 10 grams of grass 5 grams of Comfrey 5 grams of Comfrey 2 grams of fragrant leaves 2 grams of vanilla 2 grams of male cloves 1 gram Method:? 1, vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the boiling water pot to cook about 2 minutes, fishing out stranded into a paste, that is, into the patty cake chili; ginger pat broken; garlic peeled peeled into a clove; onion pull knot; rock sugar cracked; star anise, Sannai, cinnamon broken into small pieces; fruits of the grass pat broken. 2, frying pan on medium heat, sizzling pan, 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 whitish, pick out 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: 300 grams of pork bones, 300 grams of cattle bones, 100 grams of chicken bones, 10 grams of ginger, 30 grams of green onions, 20 grams of wine, 30 grams of chicken 30 grams of monosodium glutamate 15 grams. Preparation:? 1, pig stick bone, cattle stick bone clean and cracked; chicken claw bone clean; ginger pat broken; onion knot. 2, the first pig bone, cattle bone, chicken claw bone into a 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 milky white, knock off the slag is not used, that is, fresh soup. 3, then mix in chicken essence, monosodium glutamate, another dried chili peppers, peppercorns into the frying pan with vegetable oil stir-fried, and then were scattered into the 5 hot pot? Each pot is sprinkled with 150 grams of dried chili peppers and 25 grams of peppercorns, which can then be brought to the table and boiled for a few minutes before being ready to be used for shabu-shabu. Baidu Encyclopedia: Hotpot Base Recipe