We all know that Chongqing hot pot can be said to be a very famous food in China, many people like to eat Chongqing hot pot. So, do you know how Chongqing hot pot is made? If you want to know, you must not miss the following.
How to make Chongqing hot pot bottom material?
Main ingredients: 20g bean paste, 20g mash, 10g sprout;
Accessories: 1 ginger, 10g black bean, 1 ice sugar, 1 garlic; 45g pepper; 1 shallot; 100ml white wine; 200g oil; 30g dry pepper, 12g clove, 60g Amomum, 7g cardamom, 7g cinnamon, 6G tangerine peel, 7g licorice, 7g cinnamon, 12g Sannai;
Procedure of Chongqing hot pot bottom material:
1. Prepare the ingredients, soak the spices in hot water for about half an hour, and soak up the prickly ash in hot water. Drain the soaked spices and prickly ash;
2. Sliced ginger, broken garlic, chopped scallion;
3. Prepare 2 frying pans, mix the Douban sauce, shallot, ginger, fermented glutinous rice wine, half white wine, garlic, shredded rice root vegetables, Douchi and Bingtang in one pan;
4. Heat the other pot, boil the butter, add salad oil and heat it to 7-8% heat, spoon the oil onto the seasoning and mix while pouring oil;
5. After the oil is drenched, put the seasoning pot on the fire, boil for 10 minutes with medium heat, fry the seasoning to the hot pepper when the water and gas are fast drying, fry with high heat until the oil is boiling, and boil for 15 minutes with low heat;
6. Add the liquor and continue to fry until the water content of each raw material dries quickly, add the bubbling spice and continue to fry;
7. Stir fry the raw materials for 9 minutes to dry, then stir fry the prickly ash for 5-10 minutes
8. Finally, stir fry the chili noodles.
Tips:
Chongqing hot pot base material mainly has spicy taste, and multiple flavors coexist;
Pixian bean paste is brewed with broad beans, pepper and salt, which is a local specialty of Pixian County in Chengdu;
Chongqing hot pot bottom material is red and bright, moisturizing and fragrant. Pixian Douban is a necessary condiment in red soup hot pot, which makes the soup warm, mellow, spicy and thick, red and bright.