Sichuan spicy hot pot seasoning(mi zhi si chuan ma la huo guo di liao )

Sichuan spicy hot pot seasoning

Introduction:

"Sichuan spicy hot pot is very tempting. I also like spicy hot pot very much. I don't like the taste of hot pot seasoning bought outside. I cook hot pot by myself every time. Now it's the Spring Festival. A friend invited me to make the hot pot seasoning and take it home. As a family banquet hot pot seasoning for the new year, the cooking of hot pot begins... Delicious hot pot seasoning can't do without good raw materials. First of all, you have to go to the large supermarket or seasoning market to buy materials. There are many kinds of spices. You need to clean up the ones that have a short storage time, and you need to buy fresh butter Yes, pepper and Zanthoxylum have to choose the best texture. The best place to choose is from Chongqing, Sichuan. I usually use it from my hometown. Today, in order to take care of the taste of the public, it's not very spicy. Even my daughter usually doesn't eat spicy, but she doesn't eat clear soup when she uses this hotpot base. Let's get down to business and see what we can do. As long as we follow my materials and procedures, everyone can make super delicious spicy hot pot seasoning. "

Production steps:

Step 1: prepare all the spices and cut the longer ones into small pieces

Step 2: clean the perfume and soak in water for 20 minutes

Step 3: clean the pepper and Zanthoxylum bungeanum, soak them in water, and then control the excess water

Step 4: control the excess water in the soaked spices, and beat them into sawdust shape with a cooking machine

Step 5: smash the pepper in the cooking machine, not too thin

Step 6: rice sprouts, Douchi, Douban sauce, into the cooking machine beat fine

Step 7: pour rapeseed oil into the pot, add spices into the cold oil, and simmer over low heat for more than ten minutes to make the flavor

Step 8: Boil the butter in another pan to remove the oil residue

Step 9: filter the oil from the spice pot into the butter pot

Step 10: add chopped rice sprouts, Douchi, Douban sauce, pepper and Zanthoxylum bungeanum, and simmer over medium heat for about 10 minutes

Step 11: add the filtered spices and simmer over medium heat for 10 minutes

The twelfth step: add Baijiu, mash, pickled peppers, and boil for ten minutes.

Step 13: the hot pot is ready

Materials required:

Butter: 1500 g

Pixian bean paste: 1000g

Dried pepper: 1000g

Dried pepper: 100g

Broken rice sprouts: 100g

Baijiu: 50 grams

Mash: 100g

Pickled pepper: 200g

Rapeseed oil: 1000g

Douchi: 100g

Fennel: 8g

Cumin: 8 g

Fragrant fruit: 5g

Amomum villosum: 5g

Cloves: 5g

White button: 5g

Tsaoko: 5g

Sannai: 5g

Vanilla: 5g

Thyme: 5g

Fragrant leaf: 5g

Cinnamon: 5g

Star anise: 5g

Tangerine peel: 5g

Old button: 5g

Clover: 5g

Gansong: 5g

Licorice: 5g

Row grass: 5g

Branches: 5g

Note: first, the spices should be cleaned, and then soaked for a while, so that the fragrance can be better distributed. When using the cooking machine, the amount should be added according to the power of the cooking machine. For ordinary cooking machines, it is recommended to beat them in different times, and then break them for half a minute, otherwise it is easy to damage the cooking machine; second, the boiling process should be stirred all the time, and slowly boiled with medium and small fire; third, first Secondary can be more boiling point, into the refrigerator freezer preservation.

Production difficulty: ordinary

Process: boiling

Production time: several hours

Taste: spicy

Chinese PinYin : Mi Zhi Si Chuan Ma La Huo Guo Di Liao