As an authentic northern girl, I can make such an authentic Chongqing hot pot, which shows how much I love Chongqing! When Chongqing returns, it can no longer be forgotten that the hot and spicy hot pot can not eat authentic Chongqing hot pot here. So self-reliance! Husband said that the fried bottom material smells like a hot pot restaurant. Yes, this is the miso
Bring the butter into the pan, melt and add the onion, ginger and minced garlic, stir fry the onion ginger and garlic, and discard it. Then add millet spicy and ginger slices. Saute incense.
Add the Pixian bean paste and oyster sauce, stir fry the red oil. After the red oil is added, all the spices of the pepper are removed.
Add glutinous rice and rock sugar. Continue to stir fry, the whole process of small fire. Do not fry.
Add the pepper and pepper to saute.
Add chicken powder and season with a pinch of salt.
Continue to stir up a few times to turn off the fire. The method of preservation, after the bottom of the pan is warm, is placed in a sealed lunch box for refrigeration.
The scallions began to be made two days in advance, and the smashing began three days in advance. There are a lot of kitchens about 糍粑 pepper practice, the easiest way I use, dry pepper - wash - soak - boil - continue to bubble - break - bottling - refrigerate.