Hot pot spice recipes leaked

Hot pot is a very common food in our daily life. No matter what season it is, hot pot is very popular. Many people like to eat hot pot. Hot pot not only symbolizes prosperity, but also tastes very unique. There are many kinds of hot pot soup bases, and different soup bases have different flavors and nutrition. In fact, hot pot is very simple to make. The following is a detailed introduction to the hot pot spice recipe.

Authentic hot pot spice recipes

Spice recipe: 10 grams of star anise, 9 grams of fennel, 8 grams of cinnamon, 3 grams of bay leaves, 8 grams of cardamom, 20 grams of white cardamom, 2 grams of cloves, 4 grams of piper longum, 4 grams of senna, 10 grams of paicao, 10 grams of lingcao, 10 grams of tangerine peel, 4 grams of licorice, and 3 grams of galangal.

Auxiliary ingredients: 4 pounds of butter, 2 pounds of rapeseed oil, 1 pound of lard, 1 pound of salad oil, 1 pound of old ginger, 400g of single garlic, 400g of green onions, 3 pounds of dried chili peppers, 2 pounds of bean paste, 200g of fermented black beans, 250g of Jinyang peppercorns, 200g of white rock sugar, 200g of distiller's grains, and appropriate amount of salt.

practice:

1. Wash all the spices first, then drain the water, blend them into minced meat and set aside. Wash the ginger slices, garlic and green onions and set aside.

2. Wash the dried chilies, boil them for 5 minutes, chop them into glutinous chilies and set aside.

3. First, heat the rapeseed oil and salad oil to 5 layers hot, then add ginger slices, garlic, and green onions and fry for about 10 minutes, then remove from the heat.

4. Continue to add butter and lard and heat until 5 layers hot, then add bean paste, glutinous rice peppers and fermented black beans and stir-fry for about 30 minutes.

5. Add the beaten spice powder and peppercorns, then stir-fry over medium heat for 20 minutes, stirring constantly.

6. When the aroma is strong, add white wine lees, white rock sugar and salt, continue to stir-fry for 10 minutes (until the water is dry), and then turn off the heat.

7. Finally, cover the pot and simmer it overnight, and the hot pot base is ready.

No-dregs butter pot base recipe

Production

1. Take 100 kg of water, put it into a stainless steel barrel, bring it to a boil on high heat, turn off the heat, put in 10 kg each of Guizhou Chaotian pepper and new generation hot pepper, simmer for 30 minutes, drain, and put the softened hot pepper into a meat grinder and grind it into glutinous rice cake hot pepper.

2. Put all the spices (30 grams each of star anise, galangal, cardamom, cassia bark, 50 grams each of galangal, bay leaves, white cardamom, nutmeg, amomum, bighead caraway, licorice, lemongrass, fennel, angelica sinensis, and calyx) into a pot and roast on low heat to bring out the aroma. Put them into a machine and grind them into pieces. Put them into a basin, pour in 250 grams of white wine, seal with plastic wrap, and let stand for 1 hour.

3. Take a large wok with a diameter of 1.5 meters and place it on high heat. Heat the mixed oil (50 kg of Zhang Bingbing brand butter, 10 kg each of Jinlongyu salad oil and refined Sichuan yellow rapeseed oil) to 200℃, add vegetables (1500 g each of onion, scallion, and chives, 500 g each of shallot and coriander) and fry until golden brown, then remove from the heat, add minced glutinous rice pepper and ingredient B (5 kg of Pixian bean paste, 1 kg of fermented black beans, 1500 g each of ginger and garlic), stir constantly, and fry for 4 hours until the oil is cherry red and the pepper is slightly reddish and white, then add the pre-marinated spice powder, fry on low heat for 30 minutes, then mix 1500 g each of dried green pepper and Hanyuan pepper evenly and fry for 30 minutes, add 1 kg each of fermented glutinous rice juice and white wine and fry until the water evaporates, turn off the heat, cover and warm until it cools naturally, then you can separate the hot pot oil and hot pot base.

Hot pot soup preparation

Pour 1500 grams of beef shank bone soup into the hot pot, add 30 grams of chicken essence, 20 grams of MSG, 75 grams of dried chili peppers, 35 grams of Sichuan peppercorns, 5 grams each of ginger slices, scallions, and rock sugar, 25 grams of white wine, 80 grams of hot pot base, and 3 kilograms of old hot pot oil. Bring the hot pot to the table and boil it for a few minutes, then you can blanch various ingredients.