How to make hot pot bottom material?

Generally, there will be a small amount of food residue and batter in the remaining old oil, so our first step is to remove impurities from the oil by adsorption. First, take a small bowl, pour 20g of starch into the bowl, add about 80g of clear water, and stir evenly with chopsticks to make starch water for later use.

Then we need to cut a little onion, a little ginger, two star anises, a fragrant leaf and finally a handful of peppers. When all the seasonings are ready, put them on the plate. So the ingredients we need to prepare are no problem.

2, filtering and adsorbing impurities

Out of the pot, boil the water in the pot, prepare a small sieve, filter the old oil into the iron pot, and filter out the big residue first. And fire to heat the oil to 50%, that is, when putting chopsticks into the pot can emit dense small bubbles, pour half of the starch water. Remember not to stir immediately, but let it fry in the pot for a while.

Starch has a strong adsorption effect, which can adsorb the residue in old oil and achieve the effect of purification. After frying for about 30 seconds, we can take out the starch and add all the seasonings prepared in advance.

Third, remove the odor.

After the seasoning is put into the pot, fry for two minutes on medium heat. This step is mainly to remove the odor in the old oil. After the spices are fried to golden brown, pour the remaining half of the starch water into the pot to make the oil clearer and brighter. When the starch paste is fried, you can turn off the torch and remove all the spices and residues.

After processing, we put it in a big bowl. At this time, the oil has become very clear and bright, no different from the new oil, and it tastes particularly fragrant.