What is the bottom of the hot pot?

Fried basic ingredients: dried Chili Festival 2000 g Pixian watercress 400 g ginger 200 g garlic 500 g pepper 400 g star anise 60 g fennel 20 g cinnamon 30 g Amomum tsaoko 20 g fragrant leaves 10 g clove 5 g long pepper 10 g lard 500 g vegetable oil 5500 g production method. Pixian watercress chopped (or chopped); Ginger is broken; Pulverizing Illicium verum and Cinnamomum cassia; Grass is decisive; When the vegetable oil is cooked, let it cool. 2 Put a large wok on fire, add cooked vegetable oil and lard to heat it, add ginger and garlic to saute until fragrant, add Zanthoxylum and Pixian bean paste, turn to low heat and stir fry with a spatula for about 1.5 hours until the steam is almost dry, then add star anise, fennel, cinnamon, tsaoko and fennel. Note: Bazin pepper is mainly used as the base material of 1 to enhance the spicy taste and color, and the amount of Pixian watercress should be less than 20% of dry pepper; If there are too many watercress in Pixian county, it is easy to stick to the pot and burn when frying, which makes the color of oil and soup darker and bitter. Adding melted lard can increase the flavor of fat, but the dosage should not be too much. When frying the bottom material, you must use a small fire and the fire surface should be wide, and the oil temperature should be kept at about 30% heat. If the oil temperature is too high due to excessive firepower, the pot can be fried from the fire, and then fried on the fire after the oil temperature is lowered. When cooking, you must constantly shovel the bottom of the pot with a spatula to avoid the material sticking to the pot. After the spices are put into the pot, they will be fried. Zanthoxylum bungeanum contains a lot of volatile oil components, because its hemp taste and fragrance are easy to volatilize after heating, so Zanthoxylum bungeanum should be put into the oil pan at last, and it is not advisable to fry for a long time, and stir well is the degree. The purpose of covering fire and stewing is to use the waste heat of the bottom material to dissolve part of the fragrance of spices and part of the hemp fragrance of pepper into the oil. 7 The color of the substrate is reddish brown. If the color is too dark (black and red), it may be caused by excessive firepower or uneven shovel movement, and its taste is slightly bitter; Too light color (yellow-red) means that the frying time is not enough (the red pigment of pepper is not completely dissolved in oil), and the taste is dry but not fragrant. It is best to use the fried base material after 1 ~ 2 days, and its color, spicy and fragrant are fully dissolved. Boil the stock. Put pig bonzi bone, ox bonzi bone (completely broken), old hen and old duck into a stainless steel barrel, add clear water, add ginger slices and onion knots, pour cooking wine, boil it with strong fire, skim off the floating foam, turn to low heat and cover it to keep it slightly boiling about 1 hour, and get the soup stock. Note: When boiling soup, you need to use a small fire, so that the soup is clear and not turbid, and the bottom of the red soup hot pot made of it will not be too thick and sour. Prepare the bottom of the pot. Make the base material and refined butter into a mixture according to the ratio of 4: 1, then put 60% of the mixture and 40% of the broth into a stainless steel barrel, add the chopped pepper, cover and cook for about 1 ~ 2 hours, add the refined salt, monosodium glutamate, chicken essence, crystal sugar and fermented glutinous rice juice, remove the residue with a fine colander and scoop it into a hot pot. You can burn the raw materials when you order the table. After the mixture and broth are boiled for a long time, butter and vegetable oil are fully blended to produce a compound flavor with spices, and the spicy taste of pepper and the hemp taste of pepper in the basic base material can also be fully dissolved into the soup. Rock sugar and mash can also be added directly to the bottom of the pot before serving. You can also add a little chicken oil to the mixture to make it more fragrant. Attachment: ① extraction method of butter: most red soup hot pots are more or less added with butter, which can increase the flavor. The quality of butter has a great influence on the taste of hot pot. Therefore, refining butter is very important. Select fresh butter without peculiar smell, clean it, cut it into small pieces, put it in a clean pot, add appropriate amount of water, add garlic and ginger slices (crushed into powder), pour cooking wine, simmer with strong fire until the water is dry and the fragrance overflows, then turn to low heat, continue to cook until the oil is exhausted, and beat off the residue to get the butter. If you choose the butter made in the market, you can first melt the butter in a boiling water pot, then pour the cooking wine, simmer for a while, remove the odor and filter out the impurities, then put the surface grease in another pot, add ginger and garlic, simmer until the water is dry, and pick out the ginger and garlic to get clean butter. Note: You should master the cooking temperature of butter refining. Butter loses its fragrance when it ages. If the butter is too tender, it will have a strong butter flavor and produce a lot of foam at the bottom of the hot pot. In addition, before preparing the bottom of the pot, refined butter should not be mixed with the bottom material, and should be stored separately. This is because the melting points of butter and vegetable oil are different (at room temperature, butter is solid and vegetable oil is liquid), and the butter after cooling and solidification is not conducive to the full integration of spices and oils. 2 method of adding red soup to the bottom of the pot When the hot pot is scalded for a while, the oil and soup in the hot pot basin will gradually decrease, so add soup to the hot pot basin. Our common method of adding soup is to add boiled milk soup (cooked with bonzi bone, etc.). ) to the pot, and in the hot pot of slag-free red soup, we put our own red soup into the pot. Because with the gradual reduction of oil and soup in the pot, its fragrance, spicy taste and hemp taste gradually fade away. At this time, if you add tasteless fresh soup to the pot, the taste will become weak, while adding specially boiled red soup to the hot pot basin can supplement the lost oil and soup, so that the flavor of the hot pot is always consistent. Cook the mixture and broth at a ratio of 4: 6, and make red soup in another pot like the bottom of a pot, that is, add red soup (of course, filter out the residue).