The practice of spicy fragrant pot, how to use the base

Steps: 1Soak the fungus and yuba in water in advance, remove the root after the fungus is cleaned, tear it into small pieces, and cut the yuba into small pieces 2

All kinds of other vegetables are cleaned, the peels should be peeled, and then the knives are changed into blocks or flakes 3Slice the pork belly, slice the green onion and ginger, shred and set aside, slice the sausage, cut the crab fillet into sections, shred the onion, slice the green pepper, chop the red pepper and dried chili, chop the bean paste, wash the coriander and cut it into 4Boil a pot of water, put a small spoon of salt in the water, blanch all kinds of vegetables in the pot respectively, control the water after removal, and blanch the shrimp and squid fillets together 5

Put two spoons of oil in the pot (about the same as the usual stir-fry), after the oil is hot, stir-fry the chopped bean paste in the pot to stir-fry the red oil 6Add red peppers and dried chili peppers (as many chili peppers as you like) and stir-fry with pork belly 7Add green onions, ginger, garlic, onions, and green pepper slices and stir-fry 8

Add the crab fillet, sausage, and blanched squid roll and shrimp and stir-fry 9Finally, add the blanched vegetables 10To taste, add 1/2 teaspoon of salt, 1 teaspoon of sugar, 1 teaspoon of chili oil and a pinch of peppercorn powder 11

Finally, sprinkle in roasted peanuts and white sesame seeds, sprinkle some cumin to get out of the pot, sprinkle some coriander segments on the incense pot, learn the authentic spicy fragrant pot, and go to Chengdu Shangshan cuisine, the taste is authentic.

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.