How to simmer spicy ingredients

Raw materials: 2000 grams of dried chili knots 400 grams of Pixian Douban 200 grams of ginger 500 grams of garlic 400 grams of peppercorns 60 grams of anise 20 grams of fennel 50 grams of cinnamon 30 grams of grass 20 grams of coriander 10 grams of cloves 5 grams of Wicker 10 grams of lard 500 grams of lettuce oil 5,500 grams?

Method:?

1 dry chili pepper section into a pot of boiling water blanch a water, fish out and drain, into the blender into the stranded velvet (or with a pestle and mortar pounded into velvet), made of patty cake chili pepper; PI County bean paste chopped fine (or stranded velvet); ginger broken; star anise, cinnamon broken; Grasshopper patted broken; lettuce oil refining and cooled.?

2? Large frying pan on the fire, inject cooked vegetable oil and lard heat, put ginger, a single garlic burst incense, into the patty cake pepper and PI County bean paste, turn the spatula over low heat and stir-fry for about 1.5 hours to the water will dry, and then into the star anise, crabapple, small fennel, cinnamon, cinnamon, grass, sesame, male cloves, Wicker, etc., continue to stir-fry for about half an hour to the flavor of overflowing and the color brownish-red, under the peppercorns, stir-fry, away from the fire! Cover and simmer, natural cooling that is into a dregs-free red soup hot pot base.

Precautions:?

1?The base of the base material is mainly patty cake chili pepper to enhance the spicy color, PI county bean paste dosage should be less, not more than 20% of the dry chili pepper is appropriate; if PI county bean paste is too much, it is easy to stick to the pot when frying and charred, so that the color of the fat and soup materials become darker and darker, and taste bitter.

2?Add lard can increase the fat flavor, but the amount should not be too much.

3?Stir frying the base must use a small fire and the fire surface should be wide, the oil temperature should be maintained at about 30% hot. If the oil temperature is too high due to too much heat, take the pan off the heat and stir-fry until the oil temperature is lowered and then back on the heat to stir-fry.

4?Stir frying with a spatula constantly shoveling the bottom of the pot to avoid material sticking to the pot. After the spices in the pot to fry the flavor to the degree.?

5?Peppercorns contain a lot of volatile oil components, because of its numbness and flavor by the heat is easy to evaporate, so the peppercorns should be in the last into the frying pan, and should not be fried for a long time, in order to stir frying to the degree of uniformity.

6?The purpose of simmering with the lid off the fire is to use the residual heat of the base to dissolve some of the flavor of the spices and some of the numbness of the peppercorns into the fat.

7?The color of the base is best in brownish red. If the color is too dark (black-red) may be due to too much fire or uneven shoveling and sticking to the pan burnt caused by the taste of a slightly bitter; color is too light (yellow-red) is not enough frying time (the red pigment of the chili pepper is not fully dissolved into the fat), the taste of the dry and not fragrant.

8?Stir-fried base base material placed 1 to 2 days after the use of the best, its color, spicy flavor and aroma are fully dissolved out of the?

Boiling the stock?

Put the pig stick bone, cow stick bone (all cracked), old hen, old hen duck into the stainless steel bucket, mixed with water, into the ginger, onion section, pouring wine, with a large fire after boiling skimming froth, turn to a small fire with a lid to maintain a slight boil simmering for about 1 hour, that is, into the soup.

Note: simmering stock, need to use a small fire, so that the soup, clear and not cloudy, with it into the red soup hot pot pot bottom, not too thick and burn pot.

Making the base of the pot?

The base material and refined butter according to the ratio of 4:1 to make a mixture, and then 60% of the mixture and 40% of the broth into a stainless steel bucket, into the shot broken pepper, covered with a small fire to simmer for about 1 to 2 hours, seasoned salt, monosodium glutamate, chicken essence, rock sugar, mash juice, with a fine funnel spoon to beat away the material residue, scooped into the hot pot pot, that is, the bottom of the hot pot pot. On the table to light the fire can be hot ingredients.?

After the mixture and soup have been simmered for a long time, the butter and vegetable oil are fully integrated and produce a compound flavor with the spices, and the spicy flavor of the chili peppers and the numbing flavor of the peppercorns in the base ingredients can be fully dissolved into the soup. Rock sugar and mash juice can also be added directly into the pot base before serving. A little melted chicken oil can also be added to the mixture to make it taste more aromatic.?

Attachment: ①Method of refining butter?

Most of the red soup hot pot more or less to add butter, can play a role in increasing the flavor. The quality of butter has a great impact on the flavor of the hot pot. Therefore, it is very important to refine the butter.?

Select fresh butter without odor, wash and cut into small pieces, into the net pot, mixed with the right amount of water, into the garlic and ginger (pat broken), pour the wine, simmer until the water is dry and the flavor overflow when the fire to a small fire, and continue to simmer until all out of the oil, remove the dregs, that is, to get the butter. If you choose to use the market to make a good butter, you can first put the butter into a pot of boiling water after melting, pour the wine, simmer for a few moments, remove the odor, filter impurities, and then the surface oil, into another pot, add ginger and garlic, simmer until the water is dry, pick the ginger and garlic, that is, a clean butter.

Note: It is important to master the fire of refining butter. Butter refining old will have no flavor, butter refining too tender butter flavor is too strong, and will also make the hot pot pot bottom produce a lot of foam. In addition, before the modulation of the bottom of the pot, refined butter can not be mixed with the base ingredients, should be kept separate, this is because the melting point of butter and vegetable oil is different (at room temperature, butter is solid, vegetable oil is liquid), the two mixed, cooling solidified butter is not conducive to the full integration of spices and oil flavor.