The practice of Chongqing hot pot bottom material (revealing the traditional taste)

Chongqing hot pot is one of the traditional cuisines in China, which is famous for its spicy and delicious flavor. The bottom material of hot pot is the soul of Chongqing hot pot, and its production technology needs many attempts and adjustments to achieve the best taste and taste. Today, let's reveal the production method of traditional Chongqing hot pot bottom material.

material preparation

The following materials need to be prepared for making Chongqing hot pot bottom material:

1. dried Chili (200g)

2. Zanthoxylum bungeanum (50g)

3. Ginger (50g)

4. Garlic (50g)

5. Fragrant leaves (50g)

6. Illicium verum (50g)

7. cinnamon bark (50g)

8. Salt (appropriate amount)

Step description

Step 1: Processing dried peppers and prickly ash.

1. Stir-fry dried Chili and Zanthoxylum bungeanum in a pot until the fragrance is overflowing.

2. Put the parched peppers and prickly ash into a grinder and grind them into fine powder.

Step 2: Disposal of other materials

1. Cut ginger and garlic into small pieces.

2. Stir-fry the fragrant leaves, star anise and cinnamon in the pot until the fragrance overflows.

Step 3: Mix the materials.

1. Add the ground Chili powder and pepper powder into the fried fragrant leaves, star anise and cinnamon, and stir well.

2. Add chopped ginger and garlic and continue to stir evenly.

3. Finally, add a proper amount of salt and mix well again.

Step 4: drying.

1. Put the hot pot into the oven and dry it at 100℃.

2. After drying, put the chafing dish bottom material into a grinder and grind it into fine powder.