Name: Sichuan Spicy Hot Pot Base
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 1500g butter; 1000g Doubanjiang; 1000g Rapeseed oil; 1000g Dried chili; 100g pepper; 100g Sprouts; 100g Glutinous rice; 200g Pickled peppers; 100g Tempeh; 50g White wine; 8g Fennel; 8g Cumin; 5g Xiangguo; 5g Amomum; 5g clove; 5g White button; 5g Tsaoko; 5g Sanna; 5g vanilla; 5g Senrixiang; 5g Bay leaf; 5g Cinnamon; 5g star anise; 5g Tangerine peel; 5g Old buckle; 5g lemongrass; 5g Gan Song; 5g Licorice; 5g Branch; 5g Row grass

Sichuan Spicy Hot Pot Base

by Leaf's Little Chef

4.8 (1)

Favorite

Difficulty

Normal

Time

Serving

Sichuan spicy hot pot is very tempting. I am also a foodie who likes spicy hot pot. I don't like the taste of hot pot bottoms. I cook it by myself every time I eat hot pot. Now it’s the Spring Festival, a friend asked me to make hot pot bottoms to take home, as the hot pot bottoms for family banquets during the New Year, so the cooking of hot pot began...
The base of delicious hot pot cannot be separated from good raw materials. First, you must go to a large supermarket or a large condiment market to buy the ingredients. There are many kinds of spices. Pick the ones that are clean and have a short storage time. You need to buy fresh butter. To choose the best quality, it is best to choose the place of production in Chongqing, Sichuan. I usually use it from my hometown. Today I made this to cater for the taste of the public. It is not very spicy, even my daughter usually does not eat it. It's spicy. She doesn't eat clear soup when making hot pot with this hot pot base. Closer to home, let's take a look at the specific methods. As long as I follow my materials and steps, everyone can make super delicious spicy hot pot ingredients.

Sichuan Spicy Hot Pot Base

1. Prepare all the spices and cut the longer ones into small pieces

2. Clean the spices and soak in water for 20 minutes

3. Wash the chili and Chinese prickly ash, soak it in water for a while, and then control the excess water

4. The soaked spices are used to control excess water, and use a food processor to beat them into sawdust

5. The chili peppers are also crushed in a food processor, not too thin

6. Broken rice sprouts, tempeh, and bean paste, put them in a food processor and beat them finely

7. Pour rapeseed oil into the pot, add spices in the cold oil, and slowly boil for ten minutes on medium and low heat to get the fragrance

8. Boil the butter in another pot to remove the oil residue

9. Filter the oil in the boiled spice pot into the butter pot

10. Add finely beaten broken rice sprouts, tempeh, bean paste, chili, and Chinese pepper, and simmer for half an hour on medium heat

11. Add the filtered spices and boil on medium heat for half an hour

12. Add white wine, fermented glutinous rice, pickled peppers, and boil for another half an hour

13. The hot pot base is ready

Tips:
1. The spices should be cleaned, and then soaked for a while, the scent can be better emitted. When using the cooking machine, you should increase the amount according to the power of the cooking machine. For ordinary cooking machines, it is recommended to beat them in several times for half a minute. After that, you must rest for half a minute before playing, otherwise it is easy to damage the food processor;
2. Keep stirring during the boiling process, and boil slowly over medium and small fire;
3. You can boil more at one time and store it in the refrigerator freezer;
4. When eating hot pot, add the right amount of the hot pot base, then add green onions and ginger. If you add green onion, ginger and garlic directly to the base, the shelf life will be shortened. Public number: yezidexiaochu