Does anyone know how to fry a more spicy hot pot base? In more detail.

1. Prepare raw materials: edible oil, butter, bean paste, dried chili, sesame pepper, ginger, garlic, green onion, rock sugar, Jiangmi sweet wine, anise, kaempfera, cinnamon, a little cumin, bay leaves, vanilla, cloves 5 grams, appropriate amount of water.

2. Put the chili pepper in water and boil for two minutes, remove it and chop it into puree, and chop the bean paste into minced paste.

3. Put the pot to heat, add vegetable oil and butter, add ginger, garlic, green onion, bean paste, pepper, chili pepper, stir-fry slowly over low heat for about 30 minutes, until the bean paste is fried dry and the chili paste turns slightly white, add fennel, kaempfera and other spices to fry slightly, then add Jiangmi sweet wine and rock sugar, boil until the water completely evaporates and cover off the heat, let it cool naturally.

4. When eating, take an appropriate amount of base material and add water, boil out the fragrance, remove the residue, put the soup into the hot pot, add an appropriate amount of fried oil to eat.

Turn on the high heat, put the oil, wait until the oil is boiling, put some spices in it, such as chili, garlic, pepper, etc., and put water in it after stir-frying, and then you can burn the hot pot after boiling.

Fry the glutinous chili pepper with hot oil for a short while, add a small amount of ginger (to be crushed) and minced garlic (to garlic) and fry it, you can add water if the fragrance overflows, if the situation allows, add bone broth, put some garlic sprouts, and then put some red oil (chili oil) or sesame oil. Then add a dipping water - chili noodles () + yanxu (I can't type this word) + minced garlic + a small amount of monosodium glutamate + a small amount, pour a little salt with boiling oil, add a little soy sauce and a little milk curd.

Ingredients: 2000 grams of dried chili peppers, 400 grams of Pixian bean paste, 200 grams of ginger, 500 grams of garlic, 400 grams of Sichuan pepper, 60 grams of star anise, 20 grams of triadow, 50 grams of cumin, 30 grams of cinnamon, 20 grams of grass fruit, 10 grams of bay leaves, 5 grams of male cloves, 10 grams of long pepper, 500 grams of lard, 5500 grams of lettuce oil.

Preparation method: 1. After the dried chili peppers are put into a pot of boiling water, drain the water, put them in a blender and grind them (or pound them into a mushroom with a basket) to make glutinous chili peppers; Pixian bean paste finely chopped (or minced); Ginger slap broken; star anise and cinnamon crushed; grass and fruit smashed; Lettuce oil is cooked and let to cool.

2. Put the big wok on the fire, pour cooked vegetable oil and chemical lard to heat, put in ginger pieces, garlic and stir-fry until fragrant, add glutinous pepper and Pixian bean paste, turn to low heat and stir-fry with a spatula for about an hour until the water vapor will be dry, and then add star anise, triadow, cumin, cinnamon, grass fruit, bay leaves, male cloves, long pepper, etc., continue to fry for about half an hour, until the fragrance overflows and the color is brown and red, fry well, cover and simmer from the heat, and naturally cool down to become the basic base of the red soup hot pot without residue.

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; grass and fruit smashed;

2. Put the wok on medium heat, pour in the vegetable oil and heat it after the pan is boiled, put in the Niuzhou hail oil to boil, put in the ginger, garlic cloves, and green onion knots and stir-fry until fragrant, then add the Pixian bean paste and glutinous peppers, turn to low heat and slowly fry until the watercress is fried dry, the book is full of aroma and the pepper is slightly whitish, pick out the green onion knot in the pot and do not use it.

3. Then add star anise, sannai, cinnamon silver, cumin, grass fruit, comfrey, bay leaf, vanilla, male 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.

The delicacy of hot pot makes many people want to stop. If you want to make a delicious hot pot, you need to choose a high-quality hot pot base. After the hot pot base is stir-fried, it is supplemented with a boiled broth to achieve the best taste of shabu-shabu.

In addition to the hot pot base soup, delicious hot pot is also inseparable from the high quality of the ingredients. Hairy tripe and beef are essential ingredients for hot pot, and the rest of the ingredients can be selected according to personal taste.

The hot pot made in the hot pot restaurant tastes better than at home, and the key point is that the other party's hot pot base is sufficient, and the soup base is boiled with high bump mountain soup. Good soup with good ingredients creates a beautiful taste of hot pot.

When making hot pot at home, buy as much as possible the highest **, the public reputation is better fire Zen fan pot material. In this kind of hot pot material, bay leaves and chili peppers can be seen directly, and the butter content is also very large, and the taste and taste will be better when eaten.

The broth added to the hot pot can be boiled by yourself in advance. Buy large bones to make a thick white broth, and as long as it takes a long time, it can be boiled into a milky white state. When you taste this kind of stock, it feels very fresh.

Before adding the stock, the hot pot ingredients need to be stir-fried. Although the ingredients themselves are already very flavorful, we can still add some spices according to personal preferences, which can enhance the taste of the hot pot and make the flavor of the hot pot unique.

When stir-frying hot pot, you can use rapeseed oil, add an appropriate amount of lard, and mix butter to make it fragrant. In the process of stir-frying hot pot ingredients, you can refine the fragrance of green onions and ginger slices, and put in an appropriate amount of watercress and rice wine, which are the secrets of hot pot deliciousness.

The common practice is to put the hot pot base in boiling water, and we can only rely on the taste of the hot pot itself, but we can not carry forward the deliciousness on the basis of it.

In addition to the base of the pot and the shabu-shabu, the dipping sauce is also very important. The north and south eat hot pot, and there are different dipping sauces; In the south, sesame oil dishes are used, while in the north they prefer to use sesame paste.

When cooking hot pot at home, you must first heat oil in the pot, put in the green onion and garlic Hongtan Yun to stir-fry, and then stir-fry the hot pot base to stimulate the fragrance of the sedan chair The hot pot cooked is more delicious.

The spicy hot pot is the most delicious, it is enjoyable to eat, the hot pot is cool, the green onion ginger and garlic are put into the Xunyu, the dry red pepper is in the trace, the pepper, the bay leaf star anise, the pepper, the bean paste is stir-fried over low heat, the fragrance is added to the mu peiyan into the broth or boiling water to boil for ten minutes, and then put in the green onion section to cook, you can cook and eat.

You don't need to fry the hot pot base too much, you can just pull it, and you don't need to put a lot of base material in the hot pot, and you can play the role of seasoning.