第1个回答 2024-06-22
1. Spicy Hot Pot
This recipe is said to be the authentic secret formula for the widely praised fresh bone-based spicy hot pot, which is considered one of the best spicy hot pots in China. The recipe is shared for educational purposes only.
2.起源与发展
Spicy hot pot, originating from the Sichuan and Chongqing regions, is a traditional local snack. The spicy hot pot has also absorbed the merits of the spicy hot pot to改良 into the spicy bone soup hot pot. digging is the most characteristic and representative "Sichuan flavor" dish from these areas.
3.原料
The main ingredients include those that can be skewered with bamboo sticks, such as mutton skewers, as well as those that cannot, like vermicelli, noodles, wide noodles, and seaweed strips.
4.调料（底料）秘方
The secret formula for the seasoning (dipping sauce) includes: 20 jin of beef tallow; 5 jin of vegetable oil; 4 jin of Pixian doubanjiang; 2.5 jin of chili peppers (朝天椒); 2 jin of Sichuan peppercorns; 2 liang of sugar; 1 jin of ginger; 0.5 jin of scallions; 0.1 jin of star anise; 0.5 liang of licorice; 0.5 jin of sand ginger; 1 jin of cassia bark; 1 jin of bay leaves; 20 kg of Sichuan peppercorns; 2 jin of fermented bean curd; 1 bag (100 kg) of broad bean paste; 0.5 jin of pepper; 0.3 jin of cloves; 0.5 jin of gardenia; 0.6 jin of amomum; 0.5 jin of rhizoma; 0.7 jin of corn silk; 0.8 jin of white button; 0.5 jin of fruit; 0.5 jin of sand ginger; 0.5 jin of Sichuan peppercorns; 2 jars of fermented grain; 1 bag (100 kg) of broad bean paste; 0.5 jin of pepper.
5.制作方法
The preparation method includes: (1) finely chopping the Pixian doubanjiang, washing and soaking the dried chili peppers, and using a meat grinder to grind the ginger and chili peppers into a paste. Grind the sugar into a powder. Prepare the scallions and ginger. Soak the various spices. Mix the two types of oil and heat to 80%. Reduce the heat to 40% and set aside. Soak and chop the corn silk. Grind the doubanjiang, chili paste, and broad bean paste together to make the spicy chili sauce. (2) Heat oil in a clean pot to 40% and add the soaked corn silk to color the oil. Remove and discard. Add the scallions and ginger and fry until fragrant and dry. Add the sugar and dissolve. Add the spicy chili sauce and cook for 1.5-2 hours. Add the spices and cook for another 0.5 hours. Add the Sichuan peppercorn powder and cook for 15 minutes. Add the fermented grain and mix well. Let the mixture reduce to near-dryness, then remove from heat and cool to room temperature to obtain the base seasoning.
(3) Preparation: The pot is divided into two parts: Spicy soup = White soup + Base seasoning + Red oil + Sesame oil + Seasonings = 3:2:2:2:1.
(4) White Soup: Generally, a rich and white soup with less bone and more glutinous rice and yam is preferred. No香料 is added during preparation. The base seasoning mainly highlights the spicy and numbing flavors with a lighter fresh fragrance.
(5) Seasonings: Commonly used are salt, monosodium glutamate, chicken essence, scallions, ginger slices, garlic slices, cooking wine, pepper powder, shrimp/dried shrimp. The spiciness can be adjusted according to taste. If the base seasoning is not enough, add some chili oil and Sichuan peppercorn oil.
(6) Reminder: Since some people prefer a milder flavor, operators have added a salty and fresh white soup to cater to those who cannot tolerate spicy and numbing flavors. White soup = Soup + Seasonings. The soup is the same as the spicy flavor.
(7) Secret Recipe for Spicy Soup: The bones are cleaned and placed in the pot, and the medicine pack made of glutinous rice and yam powder is added. When the soup turns white, add the spice pack and cook until thick. Adjust with salt, cooking wine, chicken powder, special base seasoning (you can add cooked ingredients from the base seasoning into the soup), only add doubanjiang and other ingredients to make red oil, chili oil, and Sichuan peppercorn oil. Cook until the flavor is strong, then reduce the heat to keep the soup slightly boiling.
(8) Ingredients for Cooking: Fans, noodles, river noodles, seaweed, rapeseed sprouts, mung bean sprouts, cabbage rolls, shredded chicken, lean meat, tofu puffs, etc. When eating, customers choose their ingredients, cook them, and put them in a bowl. Pour the spicy soup over, sprinkle oil-fried peanuts, pickled bean curd, scallions, green onion sprouts, and pour sesame oil.