Encounter on the tip of the tongue------------------------Chongqing hot pot base

Encounter on the tip of the tongue------------------------Chongqing hot pot base

Overview

Encounter on the tip of the tongue--------------------- Chongqing hot pot base now 000 The Chongqing hot pot in the fifth episode of "Bite of Tongue 2", the red and oily hot pot base really makes people drool all over the place. As a Chongqing girl, I rarely make my own hot pot base at home. If I want to eat, I go to a hot pot restaurant for a meal. The hot pot is so hot that it makes you sweat. In the spicy atmosphere, I will make a hot pot base at home today. I asked a friend for the recipe of this base, who owns a hot pot restaurant. This spicy base has many uses. It can not only be used as a hot pot base, but can also be used to make spicy hotpot, spicy hotpot, or dishes such as Mapo tofu and boiled meat. The home version I made this time basically uses the most streamlined ingredients, including the most basic spices and seasonings. Of course, you can add your favorite ingredients on this basis, such as green onions, oyster sauce, tangerine peel, or various other spices. It's quite troublesome to boil the base ingredients once, so this time I boiled a little more and put it in the refrigerator for later use. It is easier to preserve if you don’t add fresh ingredients when making it. If a dish needs more seasoning, just add other ingredients. The base ingredients of spicy hot pot are divided into meat oil pie and clear oil pie. The meat oil uses butter as the base oil. Some people also like to add lard or chicken fat, which will condense into lumps after cooling. I am a clear oil person and use vegetable oil as the base oil. The cooked hot pot base will not condense and will always be fluid. If you like the meat-oil version, just replace the vegetable oil in the ingredients with butter. When it's time to eat hot pot, mix the stock with an appropriate amount of base ingredients, and you'll have the red soup base. The stock can be boiled with pork bones or beef bones, or vegetarian stock with mushrooms, green onions, etc. Most of the hot pot bases sold in supermarkets are overly MSG-flavored and are butter-based, which makes people tired after eating too much. Try the homemade hotpot base, you won’t be disappointed.

Tags

Ingredients

Steps

  1. Soak dried chili peppers in warm water for 20 minutes

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 1

  2. First, cut various spices into 2-inch sections and soak them in warm water for about 20 minutes (cloves, cinnamon, white cardamom, nutmeg, fennel, cinnamon, star anise, sanye, amomum villosum, mandiant, bay leaves, paicao)

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 2

  3. Prepare more peppercorns

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 3

  4. Chop ginger and garlic into mince and set aside

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 4

  5. Drain the soaked spices

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 5

  6. Roughly chop with a food processor until it resembles sawdust

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 6

  7. The soaked peppers are also crushed in a food processor to make glutinous rice cake and sea peppers for later use

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 7

  8. Use a food processor to crush the Pixian bean paste, oil chili and dried tempeh into a puree and set aside

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 8

  9. Pour all 500ml of oil into the pot, and then pour in the dry spices that were crushed previously

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 9

  10. Put cold oil in a cold pot over low heat and simmer for about 15-20 minutes

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 10

  11. When the ground spices become brown and dry, use a strainer to filter the cooked spice oil into another pot

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 11

  12. Add the spice oil just fried in another pot, pour the mixed sauce in step (8) into a puree into the spice oil, and stir-fry the glutinous rice cake and sea pepper in step (7)

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 12

  13. Add minced ginger, garlic, dried Sichuan peppercorns, a tablespoon of chicken oil and simmer over low heat

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 13

  14. After 15 minutes, add about 25 grams of white wine and continue to stir-fry until the water in each ingredient is almost dry. Add the fried dried spices and continue to stir-fry until each ingredient is 9 minutes dry. Add in dried Sichuan peppercorns and dried chili peppers and stir-fry for 5-10 minutes

    Encounter on the tip of the tongue------------------------Chongqing hot pot base step 14