Many people say that cooking at home is too much trouble.
Many people like DIY and enjoy the fun brought by the production process. Then the bottom material formula and frying method of the clear oil hot pot are absolutely suitable for you, and the taste is super good.
Ingredients: 1, 3 kg of rapeseed oil (preferably rapeseed oil, because the fragrance is incomparable to soybean oil and other oils)
2, watercress 150 grams (red oil watercress will do at home, it would be better if there is hot pot watercress. Douban mainly adds color and flavor)
3, 30 grams of lobster sauce
4, a new generation of Chili Festival 150g (warm water immersion. Drain and chop. Chopped Ciba pepper is about 500 grams. )
5. 50 grams of ginger and 40 grams of garlic.
6, 50 grams of green onion, 30 grams of onion, 30 grams of coriander (chopped and mixed for later use)
7.50 grams of green pepper
8. 20 grams of pepper (stir-fry and add at last)
9. Spices (star anise 4g, Amomum villosum 6g, fragrant leaves 5g, fennel 8g, white buttons10g, Amomum villosum 3g, fragrant fruit 4g) are mixed and crushed, and prepared in advance with white wine.
10, Jialejiu delicious chicken essence 100g,
1 1, 20g of rock sugar and 50g of white wine.
Stir-fry 1, put 3 kg of rapeseed oil in the pot, heat it to 60% to 70%, add 50 g of onion, 30 g of onion and 30 g of coriander, fry until golden brown, and filter the residue.
2. Add 50 grams of ginger slices and 40 grams of garlic slices, stir-fry until golden, and fire.
3. Add 30g of douchi, stir-fry until fragrant, and add 50g of bean paste150g to stir-fry the fragrance of watercress. Turn down the fire and be careful not to stick to the pan.
4. Put 500 grams of Bazin pepper into a small fire. (Because strictly speaking, the firepower of household cookers over-treats 3 Jin of oil, the fire will inevitably make the water evaporate quickly, and the color and fragrance of peppers will go too far before they come out. )
5, under the rock sugar (rock sugar is best to deal with small pieces first, so that it will not slow down, so that the bottom of the pot will be sweet and bright)
6. When the pepper is fried, a lot of water evaporates. Add spices and slow fire. Be sure to slow down, otherwise the fragrance will not come out.
7. Water is quick-drying. Add 30 grams of green pepper (the remaining 20 grams are for cooking) and 50 grams of white wine and stir fry.
8. Turn off the heat when the pepper gets darker.