· Ingredient · 9 min read
Authentic Recipe for Chongqing Hotpot Red Oil!
Discover the authentic Chongqing Hotpot experience! Start with butter, various peppers, and fermented black beans. Cook the peppers to release their flavors, then combine with ginger and spices in hot oil. For the hotpot base, blend glutinous rice pepper, dried red pepper, and hot pot bean paste with vegetables and spices to create a rich broth. Finish with your choice of red and clear soup seasonings for a spicy, flavorful meal. Enjoy the heat of Chongqing at home!
1. Production of Chongqing Hotpot Red Oil
Ingredients preparation:
1. 10 catties butter
2. 150g ginger rice
3. 275g Indian pepper (pepper segments without seeds)
4. Neihuang New Generation 300g (pepper segments without seeds)
5. 300g Shizhuhong No. 3 (pepper segments without seeds)
6. 150g fermented black beans (dried fermented black beans)
7. 200g Douban (Sauce-flavored)
8. 50g cumin
9. 100g red peppercorns
10. 100 grams of white wine
Stir-frying process:
1. Boil the water to 100 degrees, add Neihuang Xindai, Indian pepper, Shizhuhong No. 3 in turn, cook for 5 minutes, drain the water from the boiled peppers, break them into ciba peppers for later use;
2. Bring butter to a boil at 160 degrees, add ginger, fry until it turns golden brown and slightly curled, then add glutinous rice peppers;
3. Fry the ciba chili peppers until they reach 115 degrees, then add the fermented black beans, broad beans, and fennel;
4. When the oil temperature reaches 125 degrees, add red peppercorns and stir evenly. Turn off the heat and simmer for 3 hours, then separate the oil residue.
2. Making Ciba Chili
Ingredients preparation:
700g of Erjingtiao pepper
200g bell pepper
Guizhou Bullet 100g
Shizhu Red No. 3 200g
Production process:
Add water to the above four types of peppers and boil for 15 minutes, or soak them in boiling water the night before, drain the water, use a meat grinder to grind them and set aside.
3. Spice Ratio
50 grams of star anise
25 grams of galangal
50 grams of fennel
25 grams of cinnamon
50 grams of cardamom (deseeded)
25 grams of amomum
15 grams of white cardamom
25 grams of cardamom
25 grams of fragrant fruit
50 grams of cumin
25 grams of nutmeg
15 grams of bay leaves
25 grams of thyme
25 grams of ginger
25 grams of angelica
25 grams of lingcao
25 grams of paicao
and 15 grams of lemongrass
Mix all the above spices evenly
use a grinder to grind them into fine powder and set aside
4. Making Chongqing Hotpot Base
Ingredients preparation:
3 jins of rapeseed oil, 10 jins of refined butter, 2000 grams of glutinous rice pepper, 300 grams of Hanyuan dried red pepper, 750 grams of hot pot bean paste, 80 grams of rock sugar, 50 grams of dried green pepper, 150 grams of Yongchuan fermented black beans, 500 grams of pickled erjingtiao pepper powder, 250 grams of pickled ginger, 500 grams of green onions, 250 grams of onions, 500 grams of old ginger, 300 grams of garlic, 200 grams of white wine, 150 grams of fermented glutinous rice, 500 grams of celery, 350 grams of spice powder, 190 grams of MSG
Operation process:
1. Boil the pepper until soft, use a meat grinder to grind it into glutinous rice pepper for later use;
2. Grind the spices into fine powder, take 400 grams, wet it with white wine and set aside;
3. Use a pestle to beat the dried peppercorns to bring out their flavor, add 200 grams of high-proof liquor to wet them and set aside;
4. Heat rapeseed oil in a pan to 260 degrees, then turn off the heat;
5. Add butter, turn on high heat and melt the butter;
6. Add vegetables (onions, scallions, celery) and fry until dry;
7. Add minced old ginger and fry until dry. Add minced fresh ginger, minced erhubarb and garlic and stir-fry until fragrant. Heat the oil to 100 degrees.
8. Add the hotpot bean curd and fry until fragrant and colorful, about 3 minutes;
9. Add the ciba peppers and stir-fry until bubbles appear. Add the fermented black beans and rock sugar and continue to stir-fry until the peppers curl up and the skin is shiny.
10. Add Sichuan peppercorns and fry until 110 degrees;
11. Add the spice powder and stir-fry, then add the strong liquor and stir-fry until it reaches 115 degrees and turn off the heat;
12. Add fermented glutinous rice and 1 pound of raw butter, stir until the butter melts, and finally add MSG and stir evenly.
5. Add all red soup base
Ingredients preparation:
500g hot pot base, 1000g hot pot chili oil, 20g MSG, 20g hot pot chicken essence, 5g salt, 10g Hanyuan red pepper, 15g new generation chili, 2 scallions, 4 slices of ginger, 4 cloves of garlic, 10g rock sugar, 1 heart-shaped butter, 2200g water/soup
Operation process:
First put the base ingredients into the pot, then put the red oil on the base ingredients, and then put the remaining ingredients in order. The soup base can be made of broth, water, or eagle tea soup. It can be added and served before serving, or soup can be added in front of customers.
6. Mix the tangerine base
Red soup seasoning:
300g hot pot base, 600g hot pot chili oil, 3 slices of ginger, 3 cloves of garlic, 3g salt, 15g MSG, 15g hot pot chicken stock, 10g rock sugar, 10g Hanyuan red pepper, 15g new generation chili, 2 scallions, 2g fennel, 1 heart-shaped butter, 1100g water/broth
Clear soup seasoning:
50g chicken fat, 4 slices of tomato, 6 slices of cucumber, 15g hot pot chicken essence, 15g MSG, 3g salt, 2g wolfberry, 5 jujubes, 2 slices of ginger, 2 scallions, 1100g water/soup
