hot pot base
| 【Dry Spices】 | Cinnamon 10g |
| Star anise 10g | Caoguo 15g |
| Cumin 10g | White buckle 10g |
| Salen 10g | Licorice 2g |
| 【Ziba Chili】 | Shizhu Red Pepper 80g |
| New generation of dried chili 100g | 【Other ingredients】 |
| Old ginger 25g | Green onions 20g |
|
Scallions
|
cilantro 20g |
| Yongchuan Black Bean Sauce 5g | Pixian Doubanjiang 30g |
| Peppercorns 5g | Liquor 5g |
| Rock Sugar 5g | mash 5g |
| Butter 500g | 【Hot Pot Soup Base】 |
| Hot pot base 300g | Dried chili 10g |
| Peppercorns 3g | mash 30g |
| Rock Sugar 10g | Ginger 10g |
| Green onion 10g | Clear water Appropriate amount |
Steps1
Soak dry spices in warm water for 10 minutes
Step 2
Drain water and put into blender
Step 3
Beat into coarse particles about the size of soybeans
Step 4
Soak dried chilies in warm water for 30 minutes
Step 5
Take 160g and cook for 10 minutes
Step 6
Drain and crush or chop with a blender to make glutinous rice cake.
Step 7
Slice 20g ginger, cut 20g green onions, shallots and 10g coriander into small pieces, chop 10g ginger and 10g Yongchuan black bean sauce.
Step 8
5g of Sichuan peppercorns are soaked in 5g of white wine to maximize the aroma of Sichuan peppercorns.
Step 9
Heat a pan, add butter and simmer over high heat, add sliced ginger, green onions and coriander, fry over medium-low heat until the spices are golden, remove and discard
Step 10
Reduce the oil temperature to 50% heat, add 5g ginger rice, 5g Yongchuan black bean paste, 30g red oil bean paste, stir-fry for 5 minutes, stir-fry out the red oil and aroma
Step 11
Add the glutinous rice cake peppers and stir-fry over low heat for 15-20 minutes. Stir-fry the peppers until they are slightly dry, until the water becomes less and the blisters become less.
Step 12
Add another 1/3 of the crushed spices and peppercorns, and sauté over low heat for 5 minutes
Step 13
Then add rock sugar and fermented glutinous rice, and lower the heatFry for 10 minutes
Step 14
Finally, add 10g of dried chili peppers and stir-fry over low heat for 2 minutes to complete the hot pot base.
Step 15
Pour into the mold and let cool. It is recommended to let the hot pot base sit for 24 hours before eating to make the aroma of the spices stronger.
Step 16
Heat the pot and sauté the green onions, ginger slices, and hot pot base ingredients until fragrant. After they are melted, add the dried chili peppers, Sichuan peppercorns, fermented glutinous rice, and rock sugar and stir-fry evenly. Add an appropriate amount of water and cook until it boils. Then open the pot.
Step 17
Hot pot base cooking tips1. Breaking the spices makes it easier for them to taste and reduce the cooking time. If they are too broken, they will easily burn;
2. The amount of spices is not for one-time use. If the amount is too small, the grinder will not operate easily;
3. Rock sugar can neutralize the spiciness, and glutinous rice wine can increase the flavor of the hot pot base. Rock sugar and fermented rice wine can easily burn the pot, so lower the heat as much as possible;
4. If you can’t eat spicy food, you can no longer add dried chili peppers and Sichuan peppercorns, but add more fermented glutinous rice and rock sugar. If the taste is light, you can also boil the hot pot base directly with water.
There are techniques for making delicious dishes. Every dish of mine There are some tips for you. If you search for "douguo", you can directly view my recipes!
