Rapeseed oil half a catty, half a catty of lard, half a catty of butter, peppercorns 2 two, dry chili 4 two, Pixian bean paste 1 bag, rock sugar 2 two, half a catty of ginger, garlic half a catty, grass nuts 5, a little foehn, cloves 25, cinnamon 5 small pieces, chicken essence a two.

Three oil mix - plus rock sugar stir-fried over low heat - plus Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, or it will be bitter - the remaining (in addition to Chinese medicine) together. Chinese medicine in addition to the outside) together, to be ginger and garlic after taste - divided into 5 pots - add water (preferably bone broth) - equal parts to join the Chinese medicine simmering for half an hour can be.

Spicy hot recipe-2

250 grams of butter, 100 grams of vegetable oil, Pixian Douban 150 grams, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash, 20 grams of wine, 10 grams of ginger, 100 grams of salt, 10 grams of fruits, 10 grams of cinnamon, 10 grams of grass, 10 grams of chili noodles, 10 grams of white fungus, 10 grams of chili peppers. 10 grams, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Do Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately under the fresh broth. Then into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. After boiling, remove the foam to make the brine.

Spicy hot recipe-3

Accessories: Sichuan pepper, Sichuan pepper, star anise, cinnamon, cold ginger, sesame leaves, fruits, meat buckle, sugar, old pump, bean paste, ginger, green onion

Main ingredient: tender chicken thighs, pigeon (two, depending on the amount of soup to determine), pork bones, chicken bones, goat bones, buffalo meat, buffalo belly

With oil: Lard, tallow, rapeseed oil

Production: put rapeseed oil, oil temperature of 60%, put sugar fried into the lake, to be the oil temperature rose until 90%, under the tender chicken thighs, to be the color of bright red slightly heavy, add broth, a little cooking, put tallow, lard, chicken bones, goat bones, buffalo meat, put Sichuan peppercorns, star anise, cinnamon, cool ginger, meat buttons, sesame seeds, grass berries, a little light soy sauce, slow and light stewing. Another pot, put vegetable oil, fried bean paste out of flavor, put ginger; to meat rotten, soup color, after three times in addition to the smell, soup into.

Accessories: enoki mushrooms, cilantro, bamboo shoots, etc. (in Changsha, there are many kinds of ingredients, a variety of meat and vegetables)

Spicy hot pot: garlic or sesame oil and juice stir-fried

Spicy hot pot method and steps

Spicy hot pot belongs to the variety of hot pot varieties of the lower grades of varieties of hot pot Sichuan hot pot, "snacks type" is mainly at dusk, the main purpose of the hot pot, the main purpose of the hot pot, the main purpose of the hot pot is the hot pot is the hot pot is the hot pot is the hot pot is the hot pot.

Spicy hot pot belongs to the lower grade varieties of hot pot Sichuan hot pot "snack type" is mainly in the dusk or night time night market set up points of operation spicy flavor thick, affordable, mainly suitable for the spring and fall business.

Seasoning: 20 pounds of butter; vegetable oil 5 pounds; PI sauce 4 pounds; (Chao Tian Pepper) chili 2.5 pounds; pepper 2 pounds; rock sugar 2 two; ginger 1 pound; onion 0.5 pounds; anise 0.1 pounds; licorice 0.5 two; Shan Nai 0.5 two; cinnamon 1 two; 1 two; Wicker Sarsaparilla 20 grams; white button 0.8 two; 0.5 two; fruit 0.5 two; sand ginger 0.5 two; comfrey 0.7 two; cloves 0.3 two; gardenia 0.5 two 0.5 tael of gardenia; 0.6 tael of grasshopper; 2 bottles of dregs; 1 bag of 100 grams of tempeh; 0.5 tael of pepper.

Method:

①Pixi County sauce stack fine, dry chili peppers cut into sections with clean water and clean and soak with water, ginger peeled and dry chili peppers pat loose and soak, and then use the meat grinder stranded velvet, hinged when the ginger will also be added to the stranded velvet, rock sugar patted and ready to use. Onion ginger cut into pieces for spare; comfrey soak through cut into small pieces for spare; all kinds of spices are soaked through spare; two kinds of oil mixed evenly burned to eighty percent of the heat when the end of the fire away from the mouth down to forty percent of the heat for spare; edamame chopped into mushy soybean sauce, chili pepper mushy, edamame mushy mixed both into spicy sauce for spare.

② net pot of oil to 40% of the heat into the soaked comfrey invasive frying excellent when fishing without, add onion and ginger pieces of fried and dry when added to the rock sugar simmering out of the sugar color plus spicy sauce with a small fire heating 1.5 ~ 2 hours, add spices continue to heat 0.5 hours, add pepper powder heating 15 minutes, and so spicy flavor out of the fallacy of the bad to push the water will be exhausted when the end of the fire mouth, down to room temperature both get The base material.

(1) raw materials: to wear a bamboo stick of raw materials as a standard, there can not wear a bamboo stick, such as: vermicelli, vermicelli, broad noodles, kelp, etc..

(2) method: the use of pot form: spicy soup = white fresh broth base red oil pepper oil seasoning = 3:2:2:2:1

(3) white fresh broth is generally used less bones and glutinous rice and Chinese yam is more method of stewing the color of the whitish fresh broth, the production of fresh broth generally do not add spices; base: the main highlights the spicy flavor and the flavor of freshness is lighter.

(4) seasoning: commonly used salt, monosodium glutamate, chicken essence, onion, ginger, garlic, cooking wine, pepper, shrimp / seaweed; according to different tastes can be adjusted according to the taste of spicy flavor, if you only add the base can not reach the taste of the base can be added to part of the chili oil and pepper oil.

Reminder: because of the taste of eating spicy hot pot has a lighter, do not eat spicy and hemp flavored soup, so the operator added a salty taste of white soup. Both white soup = fresh soup seasoning. Fresh soup with spicy flavor of the same soup. Seasonings: salt, MSG, chicken essence, chopped green onion, ginger, garlic, cooking wine, pepper, tomatoes, cilantro, sesame seeds, chicken oil, shrimp / seaweed. (spicy hot pot in a bowl); spicy soup: that is, the bones are cleaned and placed in a soup tureen and heated, and added to the packet made of powdered glutinous rice and Chinese yam, simmered until the soup is white, then added to the spice packet and simmered until thickened, then adjusted with salt, cooking wine, chicken powder, special base (you can add cooked materials from the base to the soup and simmered, and when simmered, only add ingredients such as bean paste and other ingredients to make red oil, chili oil, pepper oil, mixing and simmered until the taste is stronger, then adjusted the fire until the taste is strong. (Turn down the heat to keep the soup in a slightly open state). Ingredients that can be blanched: vermicelli, vermicelli, rice noodles, seaweed, rape hearts, mung bean sprouts, cabbage rolls, shredded chicken, shredded pork, tofu puffs, and so on. To serve, choose the ingredients, boil them, put them in a bowl, pour on the hot and spicy soup, sprinkle with crispy peanuts, shredded or diced mustard greens, green onions, cilantro, and drizzle with sesame oil.