Ingredients: 40g Pixian watercress, 20g Justin watercress, 8g Yongchuan douchi, 6g Hanyuan pepper, 30g dried sea pepper, 2g fermented grains (after juice removal), 2ml cooking wine, 2ml white wine, 8g ginger slices 10g, 8g garlic slices and 2g onion slices 12g.
Spices: 2 grams of fragrant leaves, 0.8 grams of cinnamon, 0.2 grams of 65438+ cardamom, and appropriate amounts of star anise, fennel, clove and tsaoko.
Oil: butter, vegetable oil or tea oil will do. These three oils are commonly used to make authentic old oil, and the dosage is about 600 grams.
Preparatory work:
1. Cut dried sea pepper into sections, remove seeds, blanch in boiling water, drain and break with a cooking machine.
2. All spices should be granulated according to taste.
3. Filter out the broth from the mash, leaving residue.
4. Other materials are ready.
Chongqing hotpot oil extracted from butter
Refining method:
1, put the wok on the stove, turn on the fire, when the oil is heated to 70% to 80% oil temperature, turn off the fire, add garlic slices, ginger slices and scallions, fry until dry, remove and throw away.
2. Turn off the fire. When the oil temperature drops to 40-50% of the oil temperature, turn on a small fire, add Pixian watercress and Justin watercress to stir-fry red oil, add all spices, lobster sauce and dried sea pepper, and add white wine and cooking wine after fragrance.
3, continue the small fire, slowly force out the fragrance of various ingredients, it takes about 2 hours to refine.
4. Turn off the fire, and filter out the residue after the oil is cool, that is, clean Chongqing hot pot red oil. Those who don't like filtering residue can also leave it unfiltered.
Key points of refining old oil:
1. When the oil in the pot is heated to 70 ~ 80% oil temperature, garlic slices, ginger slices and onion slices can be prepared, and the fire must be turned off before cutting.
2. When putting Pixian watercress and Justin watercress, the oil temperature must be reduced to 40-50%, so that Pixian watercress can be fragrant, and it is not easy to make Pixian watercress dark and bitter.
3. After all the ingredients are put into the pot, they must be refined with low fire for about 2 hours to fully extract the fragrance and color of the old oil.
The dosage of various ingredients can be increased or decreased according to your own taste.
Function of various components in old oil
1, Pixian watercress mainly plays the role of making old oil turn red and bright, producing fragrance and spicy taste. Justin watercress is mainly used to increase the flavor of old oil.
2. Zanthoxylum bungeanum is used to increase the fragrance and hemp taste of old oil, and pepper is used to increase the fragrance, spicy taste and color of old oil.
3. Spices mainly increase the fragrance of old oil, but the dosage and matching ratio of various spices must be mastered. In addition, it is better to use less spices than more. If you use too much, it will taste of Chinese herbal medicine, which may be bitter and not fragrant.
Use of old oil
Old oil is actually a special red oil for Chongqing hot pot, which is usually added to the soup of hot pot after the bottom of the pot is cooked. Another usage of old oil is to replace ordinary red oil. Where red oil can be used, old oil can be used instead. However, the old oil extracted from butter will solidify after cooling, and this old oil cannot completely replace ordinary red oil.