How to boil the base of the spicy fragrant pot?

Ingredients required: 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.

Production 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 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, then add the Pixian bean paste and glutinous peppers, and slowly fry about 1 1 over low heat5 hours, 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 and do not use.

3. Then add star anise, sannai, cinnamon, cumin, grass fruit, comfrey, bay leaves, 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.

Ingredients: 100 grams of bean paste, 25 grams of dried chili noodles, 5 peppercorns, 3 monosodium glutamate, 5 soy sauce, 6 peppercorns, 10 ginger and garlic, 100 vegetable oil, half a package of hot pot ingredients, 1500 grams of fresh blanching. In order to improve freshness, you can also add chicken essence and umami thick soup pot, which can be bought.

Make soup: Put the pot on high heat, boil the oil until it is 60% hot, add watercress, ginger, garlic, dried chili noodles and stir-fry until fragrant, you can also fry the hot pot material again, be careful not to burn. At the same time, you can add the white part of the green onion.

After stir-frying, add the fresh soup, boil for five minutes, add the thick soup pot (it has several flavors, you choose it yourself), after the fragrance, add pickled cabbage, pickled pepper, pepper to boil, you can scald the food, pay attention to the oil in the pot to be more, less oil is not delicious, so you can fry a little more hot pot oil in advance, add while eating.

The spicy fragrant pot in many restaurants is indeed made of hot pot base, or a lot of hot pot base is added to the seasoning, so that the hot pot base becomes the key material for them to prepare the taste of the spicy fragrant pot, this is because the hot pot base is convenient, the taste is thick, spicy and fragrant, and the fried dishes are mouth-watering, and making it yourself is time-consuming and a test of skills. But in fact, you can make a spicy fragrant pot at home, or you don't need a hot pot base, as long as you use some materials to make a hot pot base, such as pepper, garlic, chili, cinnamon, ginger, bean paste, etc.

Most of them will be fried with hot pot base, and in addition to the hot pot base, some Pixian bean paste will also be added.

Yes, the spicy pot is made of hot pot base, and the hot pot base requirements are very high, because this can make the spicy pot more delicious.

No. The spicy pot is a fresh seasoning, but the spicy pot base is similar to the hot pot base, but there are some differences, and the hot pot base has a heavier taste.