· Ingredient · 3 min read
Chongqing Spicy Hot Pot Base Recipe
This rich and flavorful hot pot base requires various spices, including white cardamom, bay leaves, cinnamon, and Sichuan peppercorns. You’ll also need essential ingredients like Pixian bean paste, Yangjiang fermented black beans, and fermented glutinous rice to enhance the flavor.
Ingredients:
Spices:
• 2g white cardamom
• 8g bay leaves
• 7g cinnamon
• 3g cloves
• 3g thyme
• 2g Amomum villosum
• 1g fennel
• 2g fragrant fruit
• 2g cumin
• 95g pure peppercorns (ground)
• 95g red pepper (ground)
• 32g Sichuan peppercorns (ground)
• 95g yellow pepper (ground)
• 5g Kaempferia galanga
• 10g star anise (ground)
• 1g Amomum villosum (ground)
Oils:
• 200g rapeseed oil
• 500g blended oil
• 500g pastoral butter
Material A:
• 45g salt
• 50g white sugar
• 60g chicken stock
• 10g white sesame seeds
• 150g fermented glutinous rice
• 250g Pixian bean paste
• 40g Yangjiang fermented black beans
Material B:
• 30g onion
• 20g ginger
• 20g garlic
Instructions:
1. Heat a pan, add Pixian bean paste and Yangjiang black beans, stir-fry until fragrant, then set aside.
2. In a large bowl, mix all spices with water until just damp; set aside.
3. Melt the raw oil in a pot on low heat (omit for a straightforward oil version).
4. Add rapeseed and blended oils (double for clear oil version).
5. Once hot, add chopped onion, ginger, and garlic. Fry on low heat until moisture evaporates.
6. Add the bean paste and spices to the oil. Simmer on low for 15 minutes, then stir in the fermented glutinous rice, mixing constantly.
7. Allow water to evaporate. When steam rises, add salt, chicken stock, and sugar. Stir well, then sprinkle sesame seeds. Let cool, store in a container, and freeze. To use, melt a piece over low heat and add water!
Tips:
1. Prep Ingredients:
Could you gather all the spices and materials beforehand to streamline the cooking process?
2. Mix Spices Wisely:
When mixing spices with water, ensure they’re just damp. Too much moisture can affect the final texture.
3. Control Heat Carefully:
Use low heat when frying onion, ginger, and garlic to avoid burning and ensure they cook evenly.
4. Stir Constantly:
During the simmering phase, keep stirring to prevent sticking and ensure even flavor distribution.
5. Watch for Steam:
The appearance of steam on the oil's surface indicates excess moisture. If this moisture has evaporated, could you wait for it to return before adding salt and sugar?
6. Cool Properly:
Allow the mixture to cool naturally before storing it to maintain the best flavor and texture.
7. Storage Tip:
When freezing, use airtight containers to prevent freezer burn. This base can be stored for a long time!
