Raw materials: 2000g of dried chili festival, 400g of Pixian watercress, 200g of ginger, 500g of garlic alone, 400g of pepper, 60g of star anise, 20g of fennel, 50g of cinnamon bark, 20g of Amomum tsaoko, 0g of fragrant leaves10g, 5g of clove, etc.

Method:

1, put the dried chili into a boiling water pot, soak it in water, take out and drain it, and put it into a blender to mince (or mash it with a clamshell) to make Ciba chili; Pixian watercress chopped (or minced); Ginger is broken; Crushing star anise and cinnamon; The grass fruit is broken; After cooking the vegetable oil, let it cool.

2. Put the wok on fire, add cooked vegetable oil and melted lard to heat it, add ginger and garlic to saute until fragrant, add Ciba pepper and Pixian bean paste, turn to low heat and stir-fry with a spatula for about 1.5 hours until the steam is almost dry, then add star anise, fennel and cinnamon.

Precautions:

1, the basic base material mainly uses Zanba pepper to improve the spicy taste and color, and the dosage of Pixian watercress should be less, which should not exceed 20% of dry pepper; If there are too many watercress in Pixian County, it is easy to stick to the pan and burn when frying, which makes the color of oil and soup dark and bitter.

2. Adding lard can increase the flavor of fat, but the dosage should not be too much.

3. When frying the bottom material, you must use a small fire and the fire surface should be wide, and the oil temperature should be kept at about 30% heat. If the oil temperature is too high due to excessive firepower, the pan can be fried from the fire, and then fired again after the oil temperature is reduced.

4. When frying, the bottom of the pan must be constantly shoveled with a spatula to avoid material sticking to the pan. After the spices are put into the pot, it is necessary to fry the fragrance.

5. Zanthoxylum bungeanum contains a lot of volatile oil components. Because its hemp taste and fragrance are easily volatilized after being heated, Zanthoxylum bungeanum should be put into the oil pan at last, and it is not advisable to fry for a long time, so stir well.

6. The purpose of stewing off the fire is to use the residual heat of the bottom material to dissolve part of the fragrance of spices and part of the hemp fragrance of pepper into the oil.

7. The color of the base material is brownish red. If the color is too dark (black and red), it may be caused by excessive firepower or uneven shovel movement, and its taste is slightly bitter; Too light color (yellow-red) means that the frying time is not enough (the red pigment of pepper is not fully dissolved in oil), and its taste is dry but not fragrant.

8. The fried base material is best used after1~ 2 days, and its color, spicy taste and fragrance are fully dissolved.

Boil soup:

Put pig bonzi bone, cow bonzi bone (all broken), old hen and old duck into a stainless steel barrel, add clean water, add ginger pieces and onion knots, pour cooking wine, boil over high fire, skim off the floating foam, turn to low fire and cover it to keep it slightly boiling for about 1 hour, and then get the soup.

Note: when cooking broth, you need to use a small fire, so that the soup is clear and not turbid, and the bottom of the red soup hot pot with it will not be too thick and sour.

Make the bottom of the pot:

Make the base material and refined butter into a mixture according to the ratio of 4:1,then put 60% of the mixture and 40% of the broth into a stainless steel barrel, put the cracked pepper, cover it with a small fire and boil it for about1~ 2 hours, add refined salt, monosodium glutamate, chicken essence, crystal sugar and mash juice, use a fine colander to remove the residue, and scoop it in. You can burn the raw materials when you light the table.

After the mixture and broth are boiled for a long time, butter and vegetable oil are fully blended and produce a compound flavor with spices, and the spicy taste of pepper and the hemp flavor of pepper in the basic base material can also be fully dissolved into the soup. Rock sugar and mash juice can also be added directly to the bottom of the pot before serving. A little chicken oil can also be added to the mixture to make it more fragrant.

Attachment: ① Method of refining butter

Butter is more or less added to most hot pot of red soup, which can increase the flavor. The quality of butter has a great influence on the taste of hot pot. Therefore, refining butter is very important.

Choose fresh butter without peculiar smell, cut it into small pieces after cleaning, put it into a clean pot, add appropriate amount of water, add garlic and ginger pieces (beat them to pieces), pour in cooking wine, simmer on fire until the water is dry and the fragrance overflows, then turn to low heat, continue to boil until all the oil is out, and beat off the dregs to get butter. If you choose butter made in the market, you can first melt the butter in a boiling water pot, then pour in cooking wine, simmer for a while, remove the odor and filter out impurities, then put the surface grease in another pot, add ginger and garlic, simmer until the water is dry, and pick out the ginger and garlic to get clean butter.

Note: you should master the cooking temperature of butter refining. When the butter is aged, it will have no fragrance. If the butter is too tender, it will have too strong butter flavor, and it will also produce a lot of foam at the bottom of the hot pot. In addition, before preparing the bottom of the pot, the refined butter can't be mixed with the base material, so it should be stored separately. This is because the melting points of butter and vegetable oil are different (at room temperature, butter is solid and vegetable oil is liquid), and the butter after cooling and solidification is not conducive to the full integration of spices and oils.

(2) the method of adding red soup to the bottom of the pot

When the hot pot is scalded for a period of time, the oil and soup in the hot pot basin will gradually decrease, so it is necessary to add soup to the hot pot basin. Our common method of adding soup is to add boiled milk soup (boiled with bonzi bone, etc.) to the pot, while in the slag-free red soup hot pot, we add our own boiled red soup to the pot. Because with the gradual reduction of oil and soup in the pot, its fragrance, spicy taste and hemp taste also gradually fade. At this time, if tasteless fresh soup is added to the pot, the taste will become lighter, while adding specially boiled red soup to the hot pot basin can supplement the lost oil and soup materials and keep the flavor of the hot pot consistent all the time.

Boil the mixture and broth in a ratio of 4: 6, like boiling the bottom of a pot, and make it into red soup in another pot, that is, add the red soup (of course, filter off the residue).