Authentic Chongqing spicy hot pot bottom material practice?

Part of raw materials; Chili, dried Chili, fresh Chili, Chili noodles, Chili sauce.

2. Another part of raw materials; Patchouli leaves, tsaoko, cinnamon, fennel, fennel seeds, pepper seeds, rock sugar, dried mushrooms.

3. Chop fresh pepper and onion, ginger and garlic.

4. Cut half the dried peppers into small pieces.

5. Soak the dried spices in warm water for 10 minute.

6. Take a pot, melt the butter, add peanut oil, add onion, ginger and garlic, and slowly boil out the fragrance.

7. Take out the onions, ginger and garlic until they become a little dry.

8. Add soaked dried peppers.

9. Add other soaked dry spices and simmer 15 minutes.

Add Chili sauce.

1 1. Add fresh pepper and pepper.

12. Add crystal sugar, patchouli leaves and cooking wine, and simmer for 15 minutes.

13. After cooking, put the fished onions, ginger and garlic, and the base material is ready.

14. One third of the base material is added with bone soup to make hot pot soup.

Related problems of chafing dish bottom material in frying process;

1. In the process of frying the bottom material of hot pot, you must use a small fire, so as to avoid frying the raw materials and avoiding the full seepage of the fragrance and pigment inside the raw materials.

2. In the frying process, use a spoon or spatula to turn it constantly, so that the raw materials are heated evenly and avoid sticking to the pot. ?

3. Pixian watercress is mainly used for flavor enhancement and Ciba pepper is mainly used for color enhancement, but both of them should be slowly parched to make their taste and pigment fully soluble in oil.

4. Hot pot bottom material and rock sugar can brighten the soup. The purpose of adding mash juice is to make the spicy taste in watercress and pepper and the fragrance in spices fully seep out and dissolve into oil. In addition, adding mash juice can also play a role in reconciling various flavors and removing the bitterness of some spices. ?

5. adding spices to the bottom of hot pot is undoubtedly to enhance fragrance? Lithospermum is added to increase the red color, but the amount of spices should not be too large, otherwise it will produce bitterness. At the same time, the types of spices added should not be too many, mainly common spices such as star anise, kaempferia kaempferia, cinnamon and fennel, with a small amount of other spices added as auxiliary. Note that in general, the spices added in the chafing dish bottom material are less than those added in the brine preparation. ?

6. When preparing hot pot soup, if the taste requirement is not too spicy, then the dried peppers inside don't need to be directly fried in oil, but cooked in a boiling pot first? To reduce its spicy taste, and then take it out and sprinkle it in the hot pot. ?

7. There are some differences between the large batch frying method and the small batch frying method of hot pot bottom materials. When frying in small batches, it is generally necessary to grind spices into powder to reduce their dosage and shorten the frying space of spices appropriately. ?

8. After the hot pot bottom material is fried, a layer of oil floats on the surface. We can use part of this layer of oil as the old oil for the next frying, because this will make the flavor of the chafing dish bottom material more rich and mellow.