Spicy Hotpot Sauce Technology Learning

Overview

Spicy hotpot is a delicacy that originated from Jinyun Mountain in Chongqing and is a fusion of the spicy flavors from Sichuan and Chongqing. Spicy hotpot originates from Tujia flavor and is a common practice of local people. It is characterized by spicy, spicy, fresh, fragrant, oily and mixed. Although Mala Xiangguo has a spicy taste, it is very popular among diners across the country. The taste is very delicious and has various flavors. A variety of ingredients can be mixed at will, which can satisfy most people's appetite preferences. The cooking time is short and it can be eaten in 4 to 7 minutes. It is a kind of micro-catering favored by many young people.

Tags

• hot dishes
• home cooking
• amomum villosum
• cao kou
• chili festival
• cinnamon
• lemongrass
• licorice
• oyster sauce
• perfume fish base
• roast chicken base
• rock sugar
• shannai
• spiritual grass
• star anise
• tempeh
• cumin
• fragrant leaves
• glutinous rice

Ingredients

Steps

1. 1 First, chop ingredients B except Lithospermum, and soak them in warm water at 70°C for 20 minutes; soak Lithospermum alone, and soak green and red peppercorns for 10 minutes, and set aside.

   

2. 2 Put a clean pot on the fire, add vegetable oil and butter, cook until 70% hot, then add lard, chicken oil, heat, add 200 grams of ginger slices, 300 grams of green onions, fry until golden brown, remove and set aside.

   

3. 3 Add the soaked comfrey and fry until browned. Remove and discard. Add ingredient A (rice cake pepper, Pixian bean paste) and stir-fry over low heat until fragrant (rice cake pepper will turn slightly white and curl up). Add ingredients B, green peppercorns, red peppercorns, and ingredient C in sequence. Stir-fry the water over low heat, pay attention to the heat and don't over-fry.