Recipe: Red oil spicy pot bottom
Notes:
Going to Chengdu to learn the basics, driving a variety of Sichuan cuisine, throw it together and cook it. You can also open the hot pot at home. Since I learned the bottom of the pot, my family's life has improved day by day. I don't buy plane tickets. The right is in Chengdu. Really authentic! I don't lie!
Ingredients:
- 3 fruits
- Amomum 7-8
- Shannai 7-8 tablets
- Ace of cumin
- 5 kinds of grass cardamom (Fei Leizi)
- 5 cloves
- 5 white storks
- Fragrant leaves 7-8 tablets
- Cinnamon 1
- 5 octagonal
- a lot of dried chili
- Red pepper
- Green pepper
- A spoonful of Pixian bean paste
- Whole peeled garlic
- Onion 1-2
- Soybean or rapeseed oil 500ml
- a bowl of chicken soup or bone soup
Steps:
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Pour the oil in the pan, medium heat, add spices. Musk. These oils are actually not enough, and they have been added later.
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Add a large spoonful of bean paste and stir fry the red oil.
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I later made up the oil, stir fry evenly, that's it, a red thick pot.
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Add the stock and boil for 10 minutes. Cool and store in cold storage.
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Look where these are the strange spices.
Look around:
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