Food preparation
Sichuan spicy hot pot base 25g, stock 500g, rice wine 20g, sugar 20g, monosodium glutamate 5g, soy sauce100g, string pepper 20g, dried pepper 50g, and a little sesame oil. Tangerine peel, star anise, cinnamon, tsaoko and clove, 5 slices of ginger, 6 cloves of garlic and 250g of butter.
Production steps
1. Heat butter in a wok, add 15g pepper, 25g dried pepper, ginger and garlic, stir-fry until fragrant, then add seasoning of Sichuan spicy hotpot, and add rice wine to stir-fry slightly.
2. Boil the remaining ingredients and stock in a wok, then cook your favorite food and eat it with hot pot.
Exercise 2
Food preparation
Pixian watercress 300g (this is the main raw material), butter 200g, rapeseed oil100g, dried red pepper150g (cut into small pieces of about 2cm); 50 grams of pepper, 3 spoonfuls of sugar; Dried ginger (sliced) and garlic cloves150g each; 250g onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc. ） 150g； Appropriate amount of salt (depending on the salinity of the watercress you buy, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence
Production steps
1. Put the vegetable oil in the hot pot, and put the butter when the vegetable oil is cooked. After the butter melts (turn off the fire), take the dried pepper and pepper out of the oil for later use;
2. Stir-fry the sugar in the oil pan over low heat. When the sugar melts and bubbles (note that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow. If they turn dark red or black, they will be fried). Immediately stir-fry ginger, onion, garlic and star anise, and then stir-fry Pixian watercress.
3. Turn on a big fire, pour in bone soup, add salt (equivalent to the salinity of the soup, slightly more important than the usual cooking taste) and chicken essence. After the soup is boiled, add the oiled dried chilli and pepper and stew for 10 minutes, then you can eat the dishes according to your own preferences.
According to this ratio, you can fry more base materials, and you can add materials to the soup every time the taste is not enough (people who like spicy food can also directly add some dried Chili pieces and unpolished new Chili particles).