Chongqing Pot
By VicentaLakin
The meeting on the tip of the tongue -- -- -- -- -- is now in the "Fate 2" 5th episode of Twisting 2 -- is such a hot pot that makes people look at the mouth of the pyrotechnic base, which I rarely make at home as a Qing sis, and eats in a hot, sweaty, sweaty, spicy, spicy and so forth, and I'm here today to teach a friend of mine, who is a fire panner, and which is of great use, not only for making a hot pan, but also for making spicy, spicy, or so on. This time I'm making the home version, which is basically the most streamlined material, the most basic spices and spices. On that basis, of course, you can add your favorite ingredients, like onions, onions, oil, leather, or other spices. It's a lot of trouble to get the bottom of it, so this time we'll have to put it in the fridge. It is easier to keep fresh food when it is produced. If you want to make a course, you need to have a better sauce and add other ingredients. The base of the spicy fire pot divides the oil pie with the oil, which is used as the base oil, while others prefer pig oil or chicken oil, which condensate into blocks. I'm oil-cleaning, using vegetable oil to make the base oil, and the well-oiled kettles don't always flow. If you like the oil version, you can replace the vegetable oil with butter. When you're eating a hot pot, you'll use the high soup for the right amount. The soup can be boiled with pig bones or cow bones, or with veggie soup such as mushroom onions. Most of the hot pots sold in the supermarket are too spicy and greasy to eat. Try the homemade kettle. Promise not to be disappointed。
Recipe Recommendations
- glutinous rice cake and sea pepper 100 grams
- liquor appropriate amount
- octagonal appropriate amount
- cinnamon appropriate amount
- geranyl appropriate amount
- Sanna appropriate amount
- dried chili appropriate amount
- pepper appropriate amount
- glutinous rice appropriate amount
- Pi County bean paste appropriate amount
- garlic appropriate amount
- Jiang appropriate amount
- white cardamom appropriate amount
- nutmeg appropriate amount
- grass discharging appropriate amount
- Fructus amomi appropriate amount
- clove appropriate amount
- cumin appropriate amount
Steps for Chongqing Pot
1
Dry peppers with hot water for 20 minutes
2
Cut the spices into two inches. Temperature bubbles for about 20 minutes
3
Make some more pepper
4
I'll cut it to the end
5
A soft fragrance
6
It's broken in the form of wood
7
The soft peppers are also broken with a cuisine
8
Crushing the soybean petals, peppers and soybeans into mud
9
put all 500ml oil in the pot, then pour in the dry spices that were broken. go on
10
Cold-pot oil fires, slow for about 15-20 minutes
11
When the fragrance becomes yellow and dry, the filter filters the fine oil into another pot
12
The other pot was filled with the spice oil that had just been blown up, and the mix of sauce that had previously been poured into mud in the (8) step was poured into the spice oil, and the peppers in the next (7) step were fried. Production
13
Adding ginger paste, dry peppers, a spoonful of chicken oil. Production
14
In about 25 grams of white wine in 15 minutes, we'll continue to make it, until we're dry of the raw materials, we're dry of the dried spices, we're dry of the peppers and the dry peppers, we'll make it 5-10 minutesChongqing Pot Make Tips
1. Soaking spices until soft, crushing them, and then simmering them maximizes the extraction of their aroma.
2. Blending the sauce into a paste prevents large particles from affecting the texture; however, if you do not mind, you can simply roughly chop the dried fermented black beans.
3. Keep the heat low throughout the entire process; accidentally burning the spices or sauce will make the final product bitter.
4. The quality of the hot pot base depends on ingredient selection, spice ratio, and heat control. A poor spice ratio will affect the taste and result in an incorrect aroma, while improper heat control during production will lead to a poor aroma in the finished base.