Method of production editing
: hot pot pot pot of rock sugar, black bean juice, chili sauce, spice powder, pepper oil, hot pot base, monosodium glutamate (MSG), chicken essence, cooking wine, after participating in the red broth on the stage that is completed. (Eaters according to their own preferences to choose seasonings and a variety of meat and vegetable dishes, first hot first eat, so as not to scorch the pot, in the process of hot food to add soup, add seasonings, so as not to taste bland.) Pixian bean 1500 grams, 250 grams of dried chili, 100 grams of ginger, 200 grams of garlic, 300 grams of green onion, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of fennel, 25 grams of grasshopper, 25 grams of comfrey, 10 grams of allspice, 10 grams of vanilla, 5 grams of male cloves.
Method
1, vegetable oil first refined; butter cut into small pieces; Pixian bean curd chopped fine; dried chili into the pot of boiling water to cook for about 2 minutes, fished out of the stranded velvet, that is, into the patty cake chili; ginger broken; garlic peeled into flaps; onion knot; rock sugar cracked; star anise, Sannai, cinnamon bark broken into small pieces; Grasshopper patted.
2, frying pan on medium heat, sizzling pot, pour vegetable oil hot, into the butter simmering, into the ginger, garlic cloves, green onion knots burst incense, and then into the Pixian bean paste and patty cake chili pepper, turn to a small fire and slowly stir fry for about 1-1.5 hours, to the bean paste water gas frying dry, fragrant and chili peppers slightly white, pick out of the pot of green onion knots do not use.
3, then into the star anise, Sannai, cinnamon, aniseed, fennel, grass berries, comfrey, incense, vanilla, public cloves, etc., continue to stir-fry with a small fire for about 15-20 minutes, to the spices in the pot darkened in color, into the rock sugar, mash juice, simmering slowly over a small fire to the mash juice in the water evaporates, then the pot will be away from the fire mouth, warmed up to the pot of raw materials to the pot cooled down, that is, the base of the hot pot.
Soup Preparation Editor
Raw Materials
1500 grams of pork bone, 1500 grams of beef bone, 500 grams of chicken bone, 50 grams of ginger, 150 grams of green onion, 100 grams of cooking wine, 150 grams of chicken essence, 75 grams of monosodium glutamate (MSG), 750 grams of dried chili peppers, 75 grams of peppercorns, and an appropriate amount of vegetable oil.
Making
1, pig stick bone, cow stick bone washed and cracked; chicken claw bone washed; ginger pat broken; scallions pull knot.
2, the first pig bone, cattle bone, chicken claw bone into the pot of boiling water blanch a water, fish out into the pot of water, add ginger, scallions, wine, with a large fire after boiling, turn to a small fire simmer until the soup color milky white, knock off the slag is not used, that is, the fresh soup.
3, the hot pot base evenly divided into 5, were loaded into 5 hot pot, and then to the pot were mixed into the soup? Each pot is mixed with about 2,500 grams of soup, then mix in chicken essence, monosodium glutamate (MSG), another dried chili peppers, peppercorns into the frying pan with vegetable oil to stir-fry, and then sprinkle them into the 5 pots each with 150 grams of dried chili peppercorns and 25 grams of peppercorns, which can be brought to the table, and then boil for a few minutes, then you can do a variety of raw materials.
Related Issues
1, in the hot pot base frying process must be used in a small fire, so that one can avoid the raw materials fried burnt, the second is to make the raw materials inside the flavor and pigmentation and other fully seep out.
2, the frying process with a hand spoon or spatula constantly turning, in order to make the raw materials evenly heated and avoid sticking to the pan.
3, hot pot base added to the Pixian bean paste is mainly used for flavor, and patty cake chili pepper is mainly used for color, but both should be slowly fried dry moisture, so that the flavor and pigmentation fully dissolved in oil.
4, hot pot base with rock sugar can play the role of "bright" soup. And add the mash juice, in order to promote the spicy beans and chili peppers, spices in the flavor fully seep out and dissolve into the oil. In addition, the addition of mash juice can also play a role in the harmonization of all flavors and remove the bitter taste of some spices.
5, hot pot base in the addition of spices is undoubtedly to increase the flavor? Which added comfrey is to increase the red color? , but the amount of spices should not be too large, otherwise it will produce a bitter flavor. At the same time, the type of spices added should not be too much to add star anise, Sannai, cinnamon, cumin and other commonly used spices, and then add a small amount of other spices to assist. Note that the spices added to the hot pot base are usually less than the spices added when making the marinade.
6, in the modulation of hot pot soup, if the taste requirements are not too spicy, then one of the dried chili peppers do not directly into the frying pan with oil, but first into the pot of boiling water blanch a water after? to reduce its spicy flavor?
7, the hot pot base of large quantities of frying methods and small quantities of frying methods have some differences. Small batch frying generally to be one of the spices into powder, and reduce its amount, but also to appropriately shorten the spice frying time.
8, hot pot base stir-fried, the surface of a layer of oil floating. We can play this layer of oil as part of the old oil, for the next frying for the "mother oil" to use, because this can make the hot pot base more rich and mellow flavor. (For health reasons, it is not recommended to use it more than once
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