【Secret spicy hot recipe】
Main ingredients: 2 jin of butter, 250 g of rapeseed oil, 200 g of Pixian bean paste, 10 g of rock sugar, 50 g of ginger, 5 g of green onion, 70 g of liao residue, 10 g of tempeh, 4 g of comfrey, 125 g of dried chili pepper [Spices]: 3 g of grass fruit, 2 g of gardenia, 5 g of star anise, 5 g of cinnamon, 5 g of fragrant leaves, 2 g of licorice, 2 g of cloves, 2.5 g of sand ginger, 2 g of shanji, 4 g of white buckle, 2 g of mandarin, 2 g of fragrant fruit
Production process: (1): Pour out the Pixian bean paste and chop it into mushrooms, chop the tempeh into minced pieces, soak the dried chili pepper in boiling water for half an hour, and then take out and drain the water, and chop it into mushrooms. Cut the ginger into chunks and the green onion into cubes. (2): Put the above spices into clean water to clean and clean, take out the drainage (remove impurities in the spices), and then pour an appropriate amount of liquor, (this helps the spices in the spices to be more mellow, cut can remove excess odors) stir well, put in the oven to dry. (3): Put the spices into a pulverizer and stir into powder.
(4): Take a clean pot, pour butter and rapeseed oil into the pot, heat until 80% hot, then turn off the heat, let stand and drop the oil temperature to 30% hot. (This operation is to turn raw oil to cooked oil, this is to help remove the oil odor of the oil, to achieve the best production effect, many people say that the recipe is the same why mine is not delicious, that is, some details are not in place), and then pour in comfrey and stir until it changes color, and fish out without use. (5): Pour ginger cubes into the pot, fry the green onion cubes to make the aroma, take out the residue, then pour in the bean paste, heat and stir over low heat until red oil comes out, then pour in the minced tempeh, and stir the dried chili for half an hour. (6): After half an hour, pour in the spice powder, stir for 15 minutes, add the liao residue, and stir the rock sugar until there is no water vapor in the pot. Turn off the heat and let it stand for 24 hours.
【Note】This spicy hot bottom needs to be mixed with stock and needs to be seasoned, the taste is very good Oh, several of my apprentices have made their fortunes with this sauce.
