Basic ingredients for stir-frying: Raw materials: 2000g dried chili pepper, 400g Pixian watercress, 200g ginger, 500g garlic, 400g pepper, 60g star anise, 20g Sanyu, 50g cumin, 30g cinnamon

, 20 grams of grass fruit, 10 grams of bay leaves, 5 grams of cloves, 10 grams of pepper, 500 grams of lard, and 5500 grams of lettuce oil.

Preparation method: 1. Put the dried chili sections into a boiling water pot and boil for a while, then remove and drain, put them into a blender and mince them (or pound them into minced rice) to make glutinous rice cake chili peppers; chop the Pixian bean paste into fine pieces (or

Minced mushrooms); smash the ginger; break the star anise and cinnamon into pieces; smash the grass fruits; refine the lettuce oil and let it cool.

2. Put a large wok on the fire, add cooked vegetable oil and melted lard to heat, add ginger cubes and garlic and sauté until fragrant, add glutinous rice cake pepper and Pixian bean paste, turn to low heat and stir-fry with a spatula for about 1.5 hours.

When the water vapor is almost dry, add star anise, pandan, cumin, cinnamon, grass fruit, bay leaves, cloves, pepper, etc., continue to stir-fry for about half an hour, until the fragrance overflows and the color turns brown, add in

Stir-fry the Sichuan peppercorns evenly, remove from the heat and simmer with a lid. After natural cooling, it becomes the basic base of the red soup hotpot without residue.

Notes: 1. The basic base material mainly uses glutinous rice cake chili pepper to enhance the spiciness and color. The amount of Pixian bean paste should be small, no more than 20% of the dried chili pepper. If there is too much Pixian bean paste, it will be easy to stick when frying.

The pot will be scorched, which will make the color of the fat and soup darker and darker, and the taste will be bitter.

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

3. When frying the base ingredients, be sure to use low heat and a wide fire surface, and the oil temperature should be kept at about 30% hot.

If the oil temperature is too high due to excessive firepower, you can remove the pan from the heat and stir-fry, and then turn the heat back on again after the oil temperature drops.

4. When frying, you must use a spatula to constantly shovel the bottom of the pot to prevent the material from sticking to the pot.

After the spices are put into the pot, stir-fry until the aroma is released.

5. Zanthoxylum bungeanum contains a large amount of volatile oil components, and its numbing taste and aroma are easily evaporated after being heated. Therefore, the Zanthoxylum bungeanum should be put into the oil pan at the end, and should not be fried for a long time. Stir until thoroughly stirred.

6. The purpose of stewing with a lid off the fire is to use the residual heat of the base to dissolve part of the aroma of the spices and part of the numbing aroma of the pepper into the oil.

7. The color of the basic base material is brown-red.

If the color is too dark (black-red), it may be caused by excessive firepower or uneven shoveling, which causes the pan to stick to the pan, and the taste is slightly bitter; if the color is too light (yellow-red), the frying time is not enough (

The red pigment of the pepper is not fully dissolved into the oil), and its taste is dry and not fragrant.

8. The fried basic ingredients are best used after being left for 1 to 2 days, when the color, spiciness and aroma are fully dissolved.

Make the soup stock: Put the pig bones, beef bones (all broken), old hens, and old ducks into a stainless steel bucket, add water, add ginger cubes, green onion sections, pour cooking wine, and bring to a boil over high heat.

Skim off the floating foam, turn to low heat, cover and keep simmering for about 1 hour to make soup stock.

Note: When making soup stock, you need to use low heat so that the soup is clear and not turbid. Use it to make the bottom of the red soup hot pot without being too thick and burning the pot.

Prepare the base of the pot: Make a mixture of basic base ingredients and refined butter in a ratio of 4:1, then put 60% of the mixture and 40% of the stock into a stainless steel bucket, and add crushed pepper

, cover and simmer over low heat for about 1 to 2 hours, add refined salt, monosodium glutamate, chicken essence, rock sugar, and fermented glutinous rice juice. Use a fine slotted spoon to remove the residue and scoop it into the hot pot basin to form the bottom of the hot pot.

Serve on the table and light the fire to scald the ingredients.

After the mixture and stock are simmered for a long time, the butter and vegetable oil are fully integrated and produce a complex aroma with the spices. The spiciness of the chili peppers and the numbing aroma of the Sichuan peppercorns in the basic base can also be fully dissolved into the soup.

Rock sugar and glutinous rice juice can also be added directly to the bottom of the pot before serving.

You can also add a little chicken fat to the mixture to make it more fragrant.

Attachment: ① Method of refining butter. Most red soup hotpots require more or less butter to increase the aroma.

The quality of butter has a great impact on the taste of hot pot.

Therefore, refining butter is very important.

Use fresh butter with no peculiar smell, wash it and cut it into small pieces, put it into a clean pot, add an appropriate amount of water, add garlic and ginger pieces (beat them into pieces), pour in cooking wine, and simmer until the water is dry and fragrant.

When it overflows, turn to low heat and continue to simmer until all the oil comes out, then remove the dregs to get the butter.

If you choose butter made on the market, you can first melt the butter in a pot of boiling water, pour in cooking wine, simmer for a while, remove the odor, filter out impurities, and then put the surface fat into another pot.

, add ginger and garlic, simmer over high heat until the water dries up, then remove the ginger and garlic to get clean butter.

Note: It is necessary to control the heat of refining butter.

If the butter is over-refined, it will lose its flavor. If the butter is over-refined, the butter flavor will be too strong, and it will also produce a lot of foam at the bottom of the hot pot.

In addition, before preparing the pot base, the refined butter cannot be mixed with the basic base ingredients and should be stored separately. This is because butter and vegetable oil have different melting points (at room temperature, butter is solid and vegetable oil is liquid).

Mixing the two, the cooled and solidified butter is not conducive to the full integration of the aroma of spices and oil.