500g of pure rapeseed oil
250 grams of butter
Cinnamon 15g
Octagonal 20g
Sannai 10g
Fennel10g
Two kinds of tsaoko
Guo Xiang Lian ge
Fragrant leaf 3g
Lilac 3g
Amomum villosum 10g
Baikou 10g
Dried Zanthoxylum bungeanum 15g
Rock sugar 30g
Onion 60g
30 grams of ginger
50 grams of garlic
300 grams of homemade bean paste
Early 150g
300 grams of dried peppers
Water (for boiling peppers) is about 1000g.
Ciba sea pepper
Step 1
Preparation: mashed rock sugar, chopped onion, ginger and garlic into small grains, mashed all seasonings, soaked in water for 20 minutes, and then drained (the picture shows untreated materials).
Second step
Ciba sea pepper practice: 1000g water is put into a pot to boil, and dried peppers are boiled for two minutes and then picked up.
Third step
Drain the excess water, let it cool a little, and then chop the cooked peppers.
Fourth step
Chopped pepper (if you have a machine, you can use it to stir it into coarse particles, and we are both soft)
Step five
Officially stir-fry the base material: 1. When the pot is hot, add rapeseed oil, turn off the heat until the bubbles disperse, and add butter.
Step 6
After the butter melted, the temperature in the pot almost dropped. Turn on a small fire and add all the soaked and drained seasonings.
Step 7
Stir-fry on low heat for about 5 minutes until the water is completely volatilized, and add onion, ginger and minced garlic.
Step 8
Add broken rock sugar and stir-fry for 5 to 10 minutes.
Step 9
The more fried, the more fragrant. The onion, ginger and garlic are all fried, but they won't paste.
Step 10
Stir-fry the dried peppers for 2 minutes.
Step 1 1
Add homemade bean paste and continue to stir fry. At this time, pay attention to stir fry to the bottom of the pot, don't paste the pot, and don't stop in your hand.
Step 12
Fried red oil
Step 13
Ciba pepper pot.
Step 14
Stir-fry until the water is dry and the fragrance is overflowing (it is very choking, so be sure to turn on the range hood).
Step 15
Xialaozao
Step 16
Stir-fry the same water (finished! )