Ingredients: 2000g of dried chili pepper, 400g of Pixian douban, 200g of ginger, 500g of garlic, 400g of pepper, 60g of star anise, 20g of cumin, 50g of cinnamon, 30g of grass fruit, 20g of bay leaf, 10 5 grams of cloves, 10 grams of long pepper, 500 grams of lard, 5500 grams of lettuce oil
Preparation method:
Put 1 dried chili section into a boiling water pot, add a splash of water, and remove. Drain the water, put it into a blender and mince it (or pound it into minced rice) to make glutinous rice cake and pepper; chop the Pixian watercress into fine pieces (or mince it); smash the ginger; smash the star anise and cinnamon; smash the grass fruit; Let the lettuce oil cool after being cooked.
Put 2 large woks on the fire, add cooked vegetable oil and melted lard to heat, add ginger cubes and garlic and sauté until fragrant, add glutinous rice cake pepper and Pixian bean paste, turn to low heat and use a spatula Stir-fry for about 1.5 hours until the water vapor is almost dry, then add star anise, pandan, fennel, cinnamon, grass fruit, bay leaves, cloves, pepper, etc., continue to stir-fry for about half an hour, until the fragrance overflows and the color becomes When it turns brown, add the Sichuan peppercorns and stir-fry evenly, remove from the heat and simmer with a lid. After natural cooling, it becomes the basic base of the red soup hotpot without residue.
Notes:
1. The basic base material mainly uses glutinous rice cake chili pepper to enhance the spiciness and color. The amount of Pixian bean paste should be small, no more than 20% of the dried chili pepper; If there are too many Pixian bean pastes, they will easily stick to the pan and become scorched during frying, making the oil and soup stock darker and darker, and the taste will be bitter.
2 Adding lard can increase the fat flavor, but the amount should not be too much.
3 When frying the base ingredients, be sure to use low heat and a wide fire surface, and the oil temperature should be kept at about 30% hot. If the oil temperature is too high due to excessive firepower, you can take the pot off the heat and stir-fry, and then turn the heat back on again after the oil temperature drops.
4 When frying, you must use a spatula to constantly shovel the bottom of the pot to prevent the material from sticking to the pot. After the spices are put into the pot, stir-fry until the aroma is released.
5 Zanthoxylum bungeanum contains a large amount of volatile oil components, and its numbing taste and aroma are easy to evaporate after being heated. Therefore, Zanthoxylum bungeanum should be added to the oil pan at the end, and should not be fried for a long time. Stir-fry until thoroughly stirred.
6 The purpose of simmering with a lid and off the fire is to use the residual heat of the base material to dissolve part of the aroma of the spices and part of the numbing aroma of the pepper into the oil.
7 The color of the basic base material is brown-red. If the color is too dark (black-red), it may be caused by excessive firepower or uneven shoveling, which causes the pan to stick to the pan, and the taste is slightly bitter; if the color is too light (yellow-red), the frying time is not enough ( The red pigment of the pepper is not fully dissolved into the oil), and its taste is dry and not fragrant.
8 The fried basic ingredients are best used after being left for 1 to 2 days, when the color, spiciness and aroma are fully dissolved.
Boil the broth
Put the pig bones, cow bones (all broken), old hens, and old ducks into a stainless steel bucket, add water, and add ginger cubes , scallion section, pour cooking wine, bring to a boil over high heat and skim off the floating foam, turn to low heat, cover and keep simmering for about 1 hour to make soup stock. Note: When making soup stock, you need to use low heat so that the soup is clear and not turbid. Use it to make the bottom of the red soup hot pot without being too thick and burning the pot.
Prepare the pot base
Make a mixture of basic base ingredients and refined butter in a ratio of 4:1, then add 60% of the mixture and 40% of the stock Put it into a stainless steel bucket, add the crushed pepper, cover and simmer over low heat for about 1 to 2 hours. Add refined salt, monosodium glutamate, chicken essence, rock sugar, and fermented glutinous rice juice. Use a thin slotted spoon to remove the residue and scoop it into the hot pot. In the basin, it becomes the bottom of the hot pot. Serve on the table and light the fire to scald the ingredients.
After the mixture and stock are simmered for a long time, the butter and vegetable oil are fully integrated and produce a complex aroma with the spices. The spiciness of the chili pepper and the numbing aroma of the Sichuan peppercorns in the basic base can also be fully dissolved. Add to soup. Rock sugar and glutinous rice juice can also be added directly to the bottom of the pot before serving. You can also add a little chicken fat to the mixture to make it more fragrant.
1. How to make Chongqing hot pot red soup, avoid using rotten raw materials with peculiar smell
It is easy to get sick after eating rotten raw materials, and rotten raw materials have peculiar smell , strange smell, which will greatly affect the soup and marinade, thereby destroying the delicious, pure, spicy and delicious marinade.
2. How to make Chongqing hot pot red soup, avoid using too much green food
Too much green food will emit a lot of green pigment in the soup, which will make the hot pot soup color and luster. Blackening, seriously affecting the color, aroma and taste.
3. How to make Chongqing hot pot red soup. Avoid using raw materials made from special fire powder.
Fire special powder is also called "fire special powder".
It is an industrial chemical raw material and is highly corrosive. Food made with it has a high water absorption rate and achieves the purpose of swelling. It looks translucent and gives people a nice look. Once absorbed by the human body, it has a strong stimulating effect on the mouth and gastrointestinal tract. It seriously harms human health. At the same time, the raw materials used in this process shrink greatly when exposed to heat, often causing them to become less crispy and difficult to chew, which greatly affects the taste. Foods with a lot of special powder will cause a lot of foam in the marinade. , seriously affects the senses, is unhygienic and damages the taste.
4. How to make Chongqing hot pot red soup. Avoid adding soy sauce to the soup.
The color of hot pot mainly comes from the red pigment of chili peppers. The fat dissolves in the soup when stir-frying. In the brine, a bright red color is formed by the blending of oil and water. Soy sauce is made by adding sugar color during the brewing process. If you put it in a hot pot, it will not improve the color, but will turn black. Because soy sauce is made from soybeans, it will produce a lot of sourness and make the taste worse.
5. How to make Chongqing hot pot red soup. Avoid the hot pot soup becoming turbid.
After the hot pot soup becomes turbid, it will seriously affect the temperature of the raw materials and prevent it from reaching the required temperature. Texture requirements will affect the absorption of flavor by the raw materials, and it will also easily cause the raw materials to stick to the bottom of the pot, causing a paste, affecting the taste.
The main reasons for muddy soup;
1. Too much starch;
2. Too much water added to clear soup;
3. Too many dishes;
Solution: remove half of the soup and add half of the red oil.
6. How to make Chongqing hot pot red soup, avoid adding too many disposable raw materials
Putting too many disposable raw materials into the raw materials will cause the raw materials to be squeezed, causing crushing and melting. , stuck to the bottom of the pot, affecting the taste. And it makes it difficult for diners to distinguish dishes when eating. In addition, some raw materials are cooked in the pot, which affects the texture, resulting in inconsistent texture and poor taste.
7. How to make Chongqing hot pot red soup, avoid starch
Whether it is red soup, clear soup, or medicinal soup pot, all dishes must be starchy or high. Such as: potatoes, etc.