1. Stir-frying of hot pot base

Ingredients: 500 grams of vegetable oil, 300 grams of butter, 300 grams of Pixian watercress, 350 grams of dried chilies, 20 grams of ginger, 20 grams of garlic, 40 grams of green onions, 60 grams of rock sugar. 30g glutinous rice juice 100g star anise 20g three nai 10g cinnamon 10g cumin 10g grass fruit 5g lithospermum 5g bay leaves 2g vanilla 2g clove 1g

Preparation method:

1. Cook the vegetable oil first; cut the butter into small pieces; chop the Pixian watercress into fine pieces; boil the dried chili peppers in a pot of boiling water for about 2 minutes, then remove them and mince them to make glutinous rice cakes; beat the ginger Break the garlic into pieces; peel the garlic into cloves; tie the scallions into knots; break the rock sugar into pieces; break the star anise, cinnamon, and cinnamon into small pieces; smash the strawberries.

2. Place the wok on medium heat, add vegetable oil to the pan and heat it up, add butter and simmer, add ginger, garlic cloves and scallions until fragrant, then add Pixian bean paste and glutinous rice cake. Chili, turn to low heat and fry slowly for about 1 to 15 hours. When the watercress is dry and fragrant, and the chili is slightly white, remove the green onion knots from the pot and use them.

3. Immediately add star anise, cinnamon, cinnamon, fennel, grass fruit, comfrey, bay leaves, vanilla, cloves, etc., continue to stir-fry over low heat for about 15 to 20 minutes, until it reaches the pot. When the color of the spices becomes darker, add rock sugar and fermented glutinous rice juice, and slowly simmer over low heat until the water in the fermented fermented glutinous rice juice is completely evaporated. At this time, take the pot away from the fire, cover it and simmer until the ingredients in the pot cool down, and the hot pot base is ready. .

2. Preparation of hot pot soup

Ingredients: 300 grams of pork stick bones, 300 grams of beef stick bones, 100 grams of ginger, 10 grams of green onions, 30 grams of cooking wine, 20 grams of chicken essence, 30 grams 15 grams of MSG

Preparation method:

1. Wash the pork rib bones and beef rib bones and break them into pieces; wash the chicken claw bones; smash the ginger; tie the green onions.

2. First blanch the pork rib bones, beef rib bones, and chicken feet bones in a boiling water pot, take them out and put them into a pot of clear water. Add ginger, green onions, and cooking wine, and bring to a boil over high heat. , turn to low heat and simmer until the soup is milky white, remove the residue and use it to get a fresh soup.

3. Then add chicken essence and MSG, and put the dried chili pepper and Sichuan peppercorns into a wok, add vegetable oil and stir-fry until fragrant, then add 150g of dried chili pepper and 25g of Sichuan peppercorns to each of 5 hot pots. Gram, then you can put the hot pot on the table. After boiling for a few minutes, you can start scalding various raw materials

3. Some related issues during operation

1. During the frying process of hot pot base ingredients, be sure to use low heat. This can avoid frying the raw materials and allow the aroma and pigments inside the raw materials to fully penetrate.

2. During the frying process, keep turning with a spoon or spatula to make the raw materials heat evenly and avoid sticking to the pan.

3. The Pixian bean paste added to the hot pot base is mainly used to enhance the flavor, while the glutinous rice cake pepper is mainly used to enhance the color. However, both must be slowly fried to dry out the moisture, so that they can become Flavors and colors are fully dissolved in the oil.

4. Adding rock sugar to the hot pot base can "brighten" the soup. The purpose of adding fermented glutinous rice juice is to encourage the spiciness of watercress and chili peppers and the fragrance of spices to fully penetrate and dissolve into the oil. In addition, adding fermented glutinous rice juice can also mediate various flavors and remove the bitterness and astringency of certain spices.

5. The spices added to the hot pot base are undoubtedly to increase the aroma. The lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce a bitter taste. At the same time, it is not advisable to add too many types of spices. Commonly used spices such as star anise, senna, cinnamon, and cumin are mainly added, and a small amount of other spices are added as supplements. Note that usually the spices added to the hot pot base are less than those added to the brine.

6. When preparing hot pot soup, if the taste is not too spicy, then the dried chili peppers do not need to be directly put into the wok and stir-fried with oil. Instead, they should be blanched in a boiling water pot and then used. Reduce the spiciness, then remove and sprinkle into the hot pot.

7. There are certain differences between the large-scale frying method of hot pot base ingredients and the small-batch frying method. For small-batch stir-frying, it is generally necessary to grind the spices into powder and reduce their dosage. At the same time, the stir-frying time of the spices should be appropriately shortened.

8. After the hot pot base is fried, there will be a layer of oil floating on the surface. We can beat out part of this layer of oil as old oil to be used as "mother oil" when frying next time, because doing so can make the aroma of the hot pot base more rich and mellow.