Hot Pot Miso Cai

Overview

The difference between maocai and hot pot is that hot pot relies on base ingredients and oil to produce flavor, while maocai relies on seasoning after cooking. Of course, the bottom of the pot is also important to increase the flavor of the dish. Now let me teach you step by step how to stir-fry Sichuan spicy and fragrant Maocai...

Tags

• hot dishes
• sichuan cuisine
• bean food
• chicken essence
• chicken powder
• chili
• garlic
• green onions
• liquor
• oil
• onions
• pixian douban
• rock sugar
• secret spices
• zanthoxylum bungeanum
• ginger
• glutinous rice
• salt

Ingredients

Steps

1. 1 Cut the dried chilies into small sections, sift out the chili seeds, and soak them in water for about 8 hours. Put the Sichuan peppercorns into a bucket, top with spices and wine and seal it... set aside.

   

2. 2 Break 2/3 of the soaked chili sections into glutinous rice cakes, then chop the ginger and garlic into ginger rice and garlic rice. Now the preliminary preparation work is basically over...

   

3. 3 Now we start the first step of frying the ingredients. I chose a mixture of 30% clear oil, 60% butter, and 10% chicken fat. Put the butter in the wok over high heat. When the oil temperature reaches about 150 degrees, add green onions, ginger slices, and onions. This is to remove the fishy smell in the oil. When the green onions are almost charred, scoop them all up. (Remember to fish it out cleanly) Then continue to heat it to about 220 degrees and add a small cup of white wine in the middle of the oil (be sure to pay attention to safety measures and get out of the way when it is about to arrive). There will be a puff of white smoke in the middle of the oil, which will make it taste more fishy. This method is a commonly used method to remove the smell of butter. Then continue to burn the fire to about 280 degrees

   

4. 4 The oil temperature has just been heated, so change the heat to low heat. Mix the previous glutinous rice cake chili pepper, Sichuan peppercorns, spices, ginger rice, and garlic rice in a stainless steel bucket. Then pour the oil on top (be sure to keep your hands outside the bucket when pouring for safety) while pouring and stirring the glutinous rice cake peppers in the bucket, leaving a little oil in the pot. In Xiapi County Douban Chao, change the heat to medium and stir-fry until the sand is stir-fried, that is, it is cooked. Then change the fire to high heat, slowly add the glutinous rice cake pepper to the watercress and stir-fry together (remember that the pot has always been boiling, if it is not boiling, do not add the glutinous rice cake chili pepper). During the stir-frying process, you need to shovel the bottom of the pot and stir-fry...

   

5. 5 At this time, switch to low heat...Fry the large script for about 2 hours...the peppers become brighter and darker, and the spatula spits out oil quickly. Just add soybean food, glutinous rice wine, rock sugar, and white wine. Then stir-fry for about 15 minutes, turn on high heat for 3 minutes, add salt, chicken essence, Xianweibao (or MSG), chicken powder, and white wine, stir well, turn off the heat and wait for 5 minutes, seal the pot and store it for 2 days, and the base material is complete.

   

6. 6 Finally, add the stir-fried base ingredients to the soup stock and bring to a boil, then you can cook the vegetables...add seasonings after they are cooked. Salt, chicken essence, MSG, chicken powder, sesame oil, chili oil, spicy sauce, coriander, white celery, millet pepper, sesame peas (broken), sesame seeds, soybeans...