As a special delicacy originating from Sichuan, skewer incense attracts many consumers with its delicious taste. In recent years, there have been different versions of skewers on the market, such as: hot pot skewers, cold pot skewers, small county liver and so on. The base material manufacturers are also keeping up with the pace, launching a variety of flavor type of skewers of fragrant base, such as: spicy, golden soup, tomato, clear oil and so on. So how is the common clear oil skewer incense base made?
The following Ba Jiang Shu will share with you a common oil skewer incense base method:
1: Soak dried chili peppers in warm water for 20 minutes
2. Soak the spices in warm water for about 20 minutes (cloves, herbs and fruits, fragrant leaves, white cardamom, nutmeg, cumin, cinnamon, star anise, sannai, sand kernel, sweet potato)
3: Cut the ginger and garlic into small pieces, drain the soaked spices and crush them into coarse pieces with a blender. Crush the soft chili peppers to make a fin chili pepper and set aside; crush the Pixian watercress, oil chili pepper, and dried tempeh with a blender.
4. Pour 500ml of rapeseed oil into the pot, and then pour the spices that were broken before into it; Bring the oil to a low heat in a cold pan and simmer for about 15-20 minutes.
5, spices fried until browned, with a strainer to boil the spice residue filter; Put the fried spice oil into the pot, pour the previous sauce into the spice oil, add the rice dumplings and continue to stir-fry; then add ginger and garlic, dried peppercorns, chicken fat and butter and simmer over low heat.
6, 15 minutes after adding 25 grams of white wine to continue stir-frying, when the raw materials are drying quickly, add the spices that were fried before drying, until the raw materials are 90% dry, add dried peppers and dried peppers, and fry for 5-10 minutes.
PS：
The whole process of stir-frying should be kept low, too much fire spices or sauces will be bitter.