The beauty and attraction of Chongqing hot pot lies in its color, fragrance and taste, in which color is the color of hot pot red oil and fragrance is the fragrance of hot pot red oil. Therefore, before eating hot pot, diners should first look at whether the color is red and bright, and then smell the aroma. To achieve this effect, the key lies in the old oil of hot pot.

Old oil is the hot pot red oil that all ingredients are slowly boiled out with small fire, and it is specially used for Chongqing hot pot red soup.

If you want to refine old oil, you must first master its composition. All ingredients must be authentic, and those that do not meet the requirements cannot be used. The main seasonings of Chongqing hot pot oil are Pixian douban, Yongchuan douchi, Hanyuan pepper, dried sea pepper, Justin douban, fermented grains, cooking wine, white wine, ginger, garlic, onion, fragrant leaves, star anise, fennel, clove and fragrant leaves.

All condiments have different functions, so we should master their characteristics before using them. Pixian watercress can make oil turn red and bright, producing fragrance and spicy taste. Increase the color of the oil. Zanthoxylum bungeanum can increase the fragrance and hemp taste of oil, and pepper can increase the fragrance, spicy taste and color of oil. Justin watercress adds the fragrance of oil. Among them, fragrant leaves, star anise, fennel, clove, cardamom, tsaoko, cinnamon and so on. They are mainly used to increase fragrance. In addition, in traditional Chinese medicine, they can remove fire and taste.

Before refining the old oil, some spices must be processed, dried sea peppers must be processed into knots, and the seeds inside must be removed. Boil it in a boiling water pot, then drain the water and make it into a block with a machine (the so-called Bazin sea pepper in the hot pot world). Wash ginger and slice, garlic and onion. The spices put in it are broken into granules by machine to taste, and the dregs are used to remove the juice from the mash.

The main raw materials used in Chongqing hotpot oil are butter, vegetable oil and tea oil. Butter can increase flavor and keep the temperature of the original soup; Tea oil can enhance fragrance and color, no matter which oil is used, the effect is good.

There are many refining methods of Chongqing hotpot old oil. There is a recognized one here: oil 150kg (butter and vegetable oil), watercress 10kg, lobster sauce 2kg, fermented grains 0.5kg (juice removed), pepper 1.5kg, dried pepper 7kg (seeds removed) and cooking wine 6544. 5 kg, nutmeg 0. 3 Jin, cinnamon 0. Two kilos. The possibility of using the above seasonings every time is a little different, and the ultimate goal is the same.

Refining method of Chongqing chafing dish old oil;

First, put stainless steel vats on high fire, put oil (butter, tea oil), then add garlic slices, ginger slices and onion segments, stir-fry until the taste is close, mix well, then add watercress to stir-fry, then add all seasonings, then add lobster sauce, stir-fry the processed Bazan pepper, and then add Chinese liquor, cooking wine and refining.

In the process of refining, it should be noted that:

First, before cutting, whether it is butter or vegetable oil, you must cook it with high fire until it is 78% mature. Turn off the fire to add ginger, onion and garlic to prevent oil from coming out of the barrel;

Second, watercress should be cut at 40% to 50% oil temperature, so that it can be fragrant, and the degree of frying watercress is also the best. It is tender, raw, cloudy, black and bitter when it is old. Third, the collocation of spices is better. If it is too much, it will usurp the role of the master, make the oil taste medicinal, and make the hot food bitter and tasteless.

Four, after the completion of the ingredients must be small fire refining at least 1 hour to more than 2 hours, otherwise no fragrance, red color.