Hot pot seasoning(huo guo di liao )

Hot pot seasoning

Introduction:

"I made the hot pot seasoning with my own hands. I choose the seasoning with my own hands. I feel comfortable eating it. It's spicy, spicy, fresh and fragrant. I sincerely recommend it. The most important thing is not to be harmed by the hot pot of gutter oil

Production steps:

Step 1: raw materials: salad oil, Douban sauce, Douchi, Zanthoxylum bungeanum, Chaotianjiao, white sugar, rock sugar, mixture, etc;

Step 2: specially enlarge the big picture for your reference;

Step 3: put salad oil in the pot, boil until 6 mature, put in all kinds of prepared ingredients, fry until fragrant, boil for about 3 minutes;

Step 4: add Chaotian pepper and continue to stir fry;

Step 5: simmer over low heat for about six minutes. The flavor of seasonings in the pot is obvious. Add Douban sauce, Douchi, chili noodles, white sugar, rock sugar and ginger powder and continue to stir fry.

Step 6: cook slowly over low heat for about eight minutes, the seasonings in the pot are a little dry, the color of pepper is a little dark red, add a little salt, monosodium glutamate and chicken essence, and then fry for about three minutes;

Step 7: let it cool in the pan, put it in the basin and put it up. When eating, adjust the amount according to personal taste, and add fresh ginger, garlic, scallion, salt, monosodium glutamate, chicken essence and other seasoning.

Materials required:

Douchi: right amount

Bean paste: right amount

Salad oil: right amount

Chaotian pepper: right amount

Hot pepper noodles: right amount

Zanthoxylum bungeanum: right amount

Ginger powder: right amount

Sugar: right amount

Rock sugar: right amount

Clove: right amount

Cinnamon: moderate

Star anise: right amount

Mixture: a little

Salt: right amount

Chicken essence: appropriate amount

MSG: right amount

Note: 1. In the whole process of frying, especially the amount of pepper and pepper can be adjusted according to their own taste; 2. Because there is no mash at home, it is not put. In actual operation, it is better to add a little mash in the process of frying, which can increase the freshness, pressure the fishy smell, remove the peculiar smell, and make the stew sweet again; 3. Adding sugar can make the soup mellow and sweet again, which has the effect of alleviating the spicy stimulation.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: medium spicy

Chinese PinYin : Huo Guo Di Liao