Main ingredients:
Fermented black beans: appropriate amount; Doubanjiang (spicy bean paste): appropriate amount; Salad oil: appropriate amount; Facing heaven pepper: appropriate amount; Chili powder: appropriate amount; Sichuan peppercorns: appropriate amount.
Auxiliary materials:
Ginger powder: appropriate amount; White sugar: appropriate amount; Rock sugar: appropriate amount; Cloves: appropriate amount; Cinnamon: appropriate amount; Star anise: appropriate amount; Mixed spices: a little.
Seasonings:
Salt: appropriate amount; Chicken essence: appropriate amount; Monosodium glutamate: appropriate amount.
Taste: medium spicy; Cooking method: stir-fry; Time-consuming: half an hour; Difficulty: simple.
Detailed steps for cooking hot pot base
Ingredients: salad oil, Doubanjiang, fermented black beans, Sichuan peppercorns, facing heaven pepper, white sugar, rock sugar, mixed spices, etc.
This is a close-up picture of the mixed spices for your reference;
Heat the salad oil in the pot until it is 60% hot, add various spices and fry until fragrant, and simmer for about three minutes;
Add the facing heaven pepper and continue to stir-fry;
Simmer over low heat for about six minutes, the aroma of the seasoning in the pot is obvious, add Doubanjiang, fermented black beans, chili powder, white sugar, rock sugar, and ginger powder to continue stir-frying.
Simmer over low heat, stir-fry for about eight minutes, the seasoning in the pot is slightly dry, and the color of the chili is slightly dark red. Add a little salt, monosodium glutamate, and chicken essence, and stir-fry for about 3 minutes before turning off the heat;
Let the pot cool down a bit, put it in a bowl, and store it. When eating, adjust the amount according to personal taste, and add fresh ginger, garlic, scallion, salt, monosodium glutamate, chicken essence, etc. to season.
