Hot Pot Flavored Vegetables
1.
Cut the dried chili into small sections, sift out the chili seeds, and soak in water for about 8 hours. Put the peppercorns in the bucket, put the spices on the top and the wine, and seal it... set aside.
2.
Beat 2/3 of the soaked chili peppers into zaba chili, then chop ginger and garlic into ginger and garlic. Now the preparatory work is basically over...
3.
Now we start the first step of cooking oil. I chose a mixture of 30% pure oil, 60% butter, and 10% chicken oil. Put the butter in a wok and cook on high heat. Put the green onions, ginger slices, and onions in the oil at about 150 degrees to get rid of the fishy smell in the oil. When the scallions are about to burn, fish them all up. (Remember to fish clean) and then continue to burn to about 220 degrees to a small glass of white wine in the middle of the oil (at this time, be sure to pay attention to the safety action and get out of the way). There will be a white smoke in the middle of the oil, which will make it more fishy and smelly. This method is one of the more commonly used methods to remove the taste of butter. And then continue to burn to about 280 degrees
4.
Just now the oil temperature has been burned, change the fire to a low fire. Stir the previous Zaba chili, pepper, spices, ginger and garlic in a stainless steel bucket. Then pour the oil on the top (note that your hands must be outside the bucket when pouring safely) while stirring the Zaba chili in the bucket, leaving a little oil in the pot. In Xiapi County Douban Stir-fry, change the heat to medium heat, and stir-fry until the sand is cooked. Then change the fire to a high fire, and slowly add the glutinous rice balls to the watercress and fry together (remember that the pot is always boiling, if it is not boiling, do not add the glutinous rice peppers). ....
5.
At this time, I switched to a low fire... Stir-fry for about 2 hours in capital letters... The chili became brighter and darker, and the spatula spit out quickly. Just put in soy food, glutinous rice grains, rock sugar, and white wine. Then fry for about 15 minutes and turn on high heat for 3 minutes, add salt, chicken essence, Xianweibao (or monosodium glutamate), chicken powder, white wine and stir well, turn off the fire and wait for 5 minutes to keep the pot tightly sealed for 2 days, the base material is complete.
6.
Finally, add the stir-fried base ingredients to the broth and boil, and you can eat the vegetables... Add seasonings after the ingredients are cooked. Salt, chicken essence, monosodium glutamate, chicken powder, sesame oil, chili oil, spicy sauce, coriander, white celery, millet pepper, hemp peas (smashed), sesame, soybeans...
Tips:
Oil 15: Chili 3: Spice 1: Ginger 1: Garlic 1: Douban 2 According to your own situation, prepare the raw materials according to this ratio. Chili peppers should be selected according to regional tastes. I suggest using blue pepper. The spice must be selected high-quality spice.
