Does anyone know how to fry the spicy hot ingredients, and whether to fry them in oil

The ingredients should not be fried, they should be boiled.

Ingredients, 2,500 grams of vegetable oil, 1,500 grams of butter, watercress, 250 grams of dried chili, 100 grams of ginger, star anise, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash juice, 50 grams of sannai, cinnamon, cumin, 25 grams of grass fruit, comfrey, 10 grams of Wusun coarse fragrant leaves, vanilla, 5 grams of male cloves.

Here's how to do it. 1. Fry hot vegetable oil, cut the butter into small pieces, chop the Pixian bean paste finely, boil the dried chili peppers in a pot of boiling water for two minutes, remove and grind them into mushrooms, that is, they become glutinous peppers. Grass fruit and ginger are broken.

Peel and peel the garlic into cloves, tie the green onions, and crush the rock sugar. star anise, sannai, cinnamon broken into small pieces;

2. Put the wok on medium heat, pour in the vegetable oil and heat it after the pan is boiled, put in the butter to boil, put in the ginger, garlic cloves, and green onion knots and stir-fry until fragrant, and then add the Pixian bean paste and glutinous pepper, turn to low heat and slowly fry until the watercress is fried dry, the aroma is overflowing and the pepper is slightly whitish, pick out the green onion knot in the pot.

3. Put in Kaiwan star anise, Sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, male cloves, etc., fry for 15 to 20 minutes over low heat, until the color of the spices in the pot becomes darker, put in rock sugar and mash juice, boil over low heat until the water in the mash juice evaporates, remove the pot from the fire, cover and boil until the raw materials in the pot are cooled, that is, it becomes a spicy hot base.

The stir-frying method of the spicy hot base is as follows:

1. Prepare all the materials. Roughly break the mixed spices, soak them in high white wine for 1 hour, and soak them in water with dried peppercorns for later use; Pixian bean paste is pureed, and the manuscript is chopped with black beans.

Gram dried chili rings add a little water and boil until soft.

3. Add a tablespoon of fragrant vegetable oil to the boiled chili rings, puree them with a blender, and form them into glutinous sea peppers.

4. Heat the pot, add a little oil, put in the beaten glutinous sea pepper, and slowly boil the water over medium-low heat until the oil is bright red and translucent.

5. Break the garlic cloves, cut the ginger into slices, and cut the green onion into circles.

6. Heat the pot, add 2 tablespoons of fragrant vegetable oil, add crushed rock sugar to boil, add bean paste and crushed black bean sauce over medium low heat to bring out the fragrance.

7. Add coarse chili flakes, chopped spices, and soaked peppercorns to slowly dry the water. Add green onions, ginger and garlic and boil until golden brown and the surface is slightly dry.

8. Mix the previously boiled glutinous chili peppers, add sprouts, mash, dried chili rings, and salt to boil slightly.

9. Flavored vegetable oil (500 grams): roughly chop an appropriate amount of carrots, celery, onions, ginger, garlic and coriander roots; Heat 600 grams of rapeseed oil, fry the fragrant vegetables dry, remove when the color is light brown, and filter the oil for retention.

The stir-frying method of the spicy hot base is as follows:

Ingredients: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian bean paste, 250 grams of dried chili peppers, 100 grams of ginger, 200 grams of garlic, 300 grams of green onions, 150 grams of rock sugar, 500 grams of mash juice, 100 grams of star anise, 50 grams of Sannai, 50 grams of cinnamon, 50 grams of cumin, 25 grams of grass fruit, 25 grams of comfrey, 10 grams of bay leaves, 10 grams of vanilla, 5 grams of male cloves.

Preparation method: 1. Vegetable oil is refined first; Butter cut into small pieces; Pixian watercress finely chopped; After boiling the dried chili peppers in a pot of boiling water for about 2 minutes, remove them and grind them into mushrooms, that is, they become glutinous chili peppers; Ginger slap broken; Peel and clove the garlic; green onion knotting; crushed rock sugar; star anise, sannai, cinnamon broken into small pieces; The grass fruit is broken.

2. Put the wok on medium heat, pour in the vegetable oil after the pot is heated, put in the butter to boil, put in the ginger, garlic cloves, green onion knots and stir-fry until fragrant, then add Pixian bean paste and glutinous chili peppers, turn to low heat and slowly fry until the watercress water is dry, the aroma is overflowing and the pepper is slightly white, pick out the green onion knot in the pot and do not use.

3. Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, vanilla, cloves, etc., continue to fry over low heat for about 15-20 minutes, until the color of the spices in the pot becomes darker, add rock sugar and mash juice, and slowly boil over low heat until the water in the mash juice completely evaporates.

How is the landlord using, can you learn together?

There must be a priority! First fry the butter, then add garlic, Xinjiang, onion slices, etc. and fry until golden, then add bean paste, fry until it does not stick to the pot, and then add the hot pot base, fry until it is red and a little black, and then add spices, cooking wine, mash, etc., noisy until it does not stick to the pot, and it takes at least four or five hours to say that it is not very clear! You'll have to see this for yourself.

The key is Sichuan's red pepper, chopped into 1 cm long pieces (spare), and then Sichuan specialty pepper (special hemp), put in an appropriate amount of salt, monosodium glutamate, oyster sauce, edible oil, etc. and stir-fry, and then add broth to boil. That's it.

How to make Malatang.

Material: (according to their own preferences, the type of raw materials, how much can be increased or decreased).

Meat dishes: 50 grams of rabbit loin, 50 grams of hairy belly.

50 grams of eel 50 grams of pork ring throat.

50 grams of luncheon meat and 30 grams of duck intestines.

Vegetarian dishes: 80 grams of lotus root slices and 80 grams of lettuce.

50 grams of winter melon 50 grams of mushrooms.

50 grams of dried tofu and 80 grams of cabbage.

50 grams of cauliflower and 80 grams of green cabbage.

Seasoning: 250 grams of butter and 100 grams of vegetable oil.

Pixian bean office 150 grams Yongchuan tempeh 50 grams.

10 grams of rock sugar and 5 grams of Sichuan peppercorns.

2 grams of pepper 30 grams of dried chili peppers.

20 grams of mash juice 20 grams of Shao wine.

10 grams of ginger rice and 100 grams of refined salt.

10 grams of grass fruit and 10 grams of cinnamon.

10 grams of grass and 10 grams of white fungus.

250 grams of chili noodles and 1500 grams of fresh soup.

Production procedure: 1. Make brine. Put the wok on the fire, burn the vegetable oil to 6 ripe, and then cook the bean office in Pixian County (first fine) to stir crispy, quickly put in ginger rice and peppercorns and stir-fry until fragrant, and immediately put the fresh soup. Then add the fermented tempeh, finely ground rock sugar, butter, mash juice, cooking wine, refined salt, pepper, dried chili, grass fruit and other condiments.

After boiling, the foam is removed to form brine.

2. Make the main material. Wash the vegetables, rabbit loin, eel, and duck intestines and cut them into 2 cm long and wide cubes; Cut the hairy belly and pork ring throat into about 4 cm squares. Cut the luncheon meat into thin slices about 4 cm square; Cut the vegetarian dish into thin slices of about 3 cm.

Use a washed bamboo skewer to make a string of about thirty or forty grams.

3. Ironing. The brine pot is placed on the fire to keep it boiling slightly, and all kinds of dishes are scalded with skewers of bamboo skewers, and scalded and matured according to the heat of different dishes.

4. Dip and eat. Blanched and ripe dishes are served on a plate with chili noodles and sautéed salt, and eaten with chili peppers and salt as needed according to your taste. To dip or not to dip, more or less up to yourself.

Prone problems and solutions:

The finished product is not cooked. The main ingredient used in Malatang should be relatively easy to mature. Do not use raw materials such as chicken wings, chicken feet, duck feet, beef and other ingredients that are not easy to cook.

Dishes such as eel and hairtail should be blanched for a longer time, and when blanching such raw materials, do not swing too much or too fast, and master the heat well, so that there will be no problem of undercooking.

The method of stir-frying the spicy hot base recipe worth 10,000 yuan can be learned in a few minutes to open a store.

Bone broth as the base, and then add the whole green onion, garlic, ginger, pepper, salt, monosodium glutamate, sugar, the ingredients are packed in a package and thrown down together, spiced star anise, cinnamon these things, if you make spicy soup directly, then add chili powder, chili flakes and chili oil, peppercorns, almost, you can search for a detailed introduction in the blog I hope it can help you.

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