Homemade Spicy Red Soup Hot Pot

Prepare materials. Put (20 grams of green onions, 15 grams each of ginger and garlic, 10 grams of five-spice powder, 100 grams of homemade basic hot pot base: See another article: Homemade basic hot pot base) into a container.

Put 80 grams of rapeseed oil in the pot and heat it to 60% heat, then pour in the onion, ginger and garlic.

50g dried chili pepper 25g vine pepper 10g star anise 20g

20g rock sugar, 15g fermented glutinous rice juice, 10g cooking wine, 5g chicken powder

Pour the remaining 200 grams of oil into the pot and add (50 grams of dried chili pepper, 25 grams of Sichuan peppercorns, 10 grams of vine pepper, 20 grams of star anise)

Stir-fry slowly over low heat until the aroma is fragrant and the color is slightly brown. Set aside.

Pour the stock into the pot and bring to a boil over high heat.

Add the oiled onion, ginger and garlic and bring to a boil, then turn to low heat and simmer for 15 minutes

Turn off the heat and scoop out the onion, ginger, garlic and aniseed residue.

Pour in the fried (50g dried chili peppers, 25g Sichuan peppercorns, 10g star anise, 20g), continue to cook for 5 minutes, then pour in (20g rock sugar, 15g fermented glutinous rice juice, 10g cooking wine, 5g chicken powder), and cook for 5 minutes.

Sprinkle with sesame seeds and red bell pepper.

Homemade hot pot dipping sauce: 2 tablespoons sesame paste, fermented bean curd, 1 tablespoon chive flowers, 1/4 tablespoon oyster sauce, 1/4 tablespoon sesame oil, 1/4 tablespoon pepper oil, 1/4 tablespoon sugar, 1/4 tablespoon chopped peanuts, appropriate amount of chopped green onion or chili

Wash and cut the side dishes.

Homemade Spicy Red Soup Hot Pot

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