Method of stir-frying hotpot ingredients

Ingredients

Cooking oil 250ml

Butter 150g

Hotpot base 500g

Bone broth moderate

Salt moderate

Sugar moderate

Onion, ginger, and garlic moderate

Daishui moderate

Bone broth moderate amount

Dry chili, peppercorns moderate amount

Methods/Steps

Heat the pot with vegetable oil, wait until the vegetable oil is cooked and then put down the base.

Inside the frying pan under the sugar to open a small fire slowly stir fry, until the sugar melting bubbles (floating on the surface of the oil was golden brown can be) under the ginger, green onions, garlic and seasonings stir fry.

Open the fire, pour the bone broth, add salt (to the salinity of the soup put, according to their own tastes) and chicken essence, soup open into the oil over the dry chili peppers and peppercorns to turn the small fire simmer for 10 minutes, you can press their own preferences hot food dishes.

Note

1, the base material used to enhance the color of the main patty cake chili, and the amount of Pixian bean curd should not be too much, it is best not to exceed 20% of the dry chili; because if the Pixian bean curd is too much, frying will be prone to sticking to the pan and lead to scorched, so that the grease and the color of the soup is darkened to black, the color and lustre is not good enough, and the taste is also very bitter.

2, frying, the spatula should be constantly shoveling the bottom of the pot to avoid material sticking to the pot, the spices in the pot to the extent of fried flavor.

3, pepper is rich in volatile oil components, so its numbness and flavor by the heat is easy to evaporate, so pepper should be the last into the frying pan, the time should not be too long, to fry to the degree of uniformity.