How does the hot pot pull new oil procedure work? Here s how it works.

It is to use spices, chili peppers, peppercorns and other similar to fried ingredients, but with more oil, slowly fry the fragrance with fire, so that the taste and color of the ingredients are integrated into the oil, and finally the spice residue leaks out. The oil is the old oil, if you feel that the taste is not enough, you can use the oil to boil a few more times. The taste is absolutely good.

In Chongqing, fried hot pot oil is called pulled oil.

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Hello, glad to answer for you. After 50 kilograms of hot pot oil is slightly heated, all the slag is cleaned with a leak, and then burned until the third brother is hungry, increase 500 grams of green onions, 300 grams of shallots, 300 grams of shallots, 500 grams of cooking wine, 50 grams of liquor, stir constantly, let the oil temperature rise slowly, until the material head is fried and dry, control drying, and then heat the oil twice until the oil has no water and shines. Wrap 50 grams of bay leaves, 100 grams of white cardamom, 30 grams of cinnamon, 20 grams of cumin, 60 grams of thyme, 10 grams of licorice, and 50 grams of citronella, wrap them in gauze, put them in oil, and soak them in hot oil.

Summary. Ingredients: 400g butter, 100g vegetable oil, 150g of Juancheng Pixian bean paste, 150g of dried chili pepper (used to make glutinous sea pepper), 10g of liquor, 25g of mash, 23g of ginger, 15g of shallots, 10g of green onions, 20g of garlic, 20-25g of fresh pepper (if there is none, 8g of dried peppercorns can be soaked in liquor), 10g of tempeh, 15g of rock sugar, 30g of various spices

Ingredients: 400g butter, 100g of vegetable oil, 150g of Juancheng Pixian bean paste, 150g of dried chili pepper (used to make glutinous sea pepper), 10g of liquor, 25g of mash, 23g of ginger, 15g of shallots, 10g of green onions, 20g of garlic, 20-25g of fresh pepper (if there is none, 8g of dried peppercorns can be soaked in white wine), 10g of tempeh, 15g of rock sugar, 30g of various spices

Key ingredients: butter, mash, white wine, rock sugar, green peppercorns.

Kiss these souls.

The essential magic weapon of hot pot - the method of making glutinous sea pepper Glutinous Baba Jingliang Chunliang resistant sea pepper material: 150g of dried chili pepper (I use 50g of millet spicy, key chong Qixing pepper, and bullet head, if you choose a kind of chili pepper unconditionally), about 250g of water to make glutinous sea pepper.

Then it's time for the preparation step.

g. After washing the dried chili peppers, soak them in water for 20 minutes, including the rent clock to half an hour; 2. Cut the soaked pepper into small sections with scissors for later use; 3. Take out the soaked chili peppers and put them into the pot, add a cup of water, turn to low heat and cook for 5 minutes.

If you are not sure of the water, you can add a little more, and the remaining water after boiling can be used in the hot pot).

4. Pour the chili pepper into the Chun Brother mixer, or put the stirring rod into the pot and stir it directly into wet chili flakes, which will become the most important ingredient for boiling hot pot - glutinous sea pepper.

That's all there is to it.

If you have any questions, I'll come back to consult again, I've been in Oh [Eat Whale] [Eat Whale].