Spicy Hotpot Broth (Sichuan) -- Hong Tang Lu
Ingredients:
(For 4 to 6 persons )
1/4 cup fermented black beans
1/3 cup shaoxing wine (substitute ( medium dry sherry)
3 inches fresh ginger, unpeeled
1/4 cup dried hot red chili pepper (Sichuanese preferred)
1/2 cup peanut oil (substitute ( vegetable oil, any high smoke point oil)
2/3 cup dripping (original recipe (beef or lard)
1/2 cup szechuan hot bean sauce
3 quarts beef stock
1 tablespoon rock sugar
1/3 cup sichuanese fermented glutinous rice wine (optional)
1/2 teaspoon salt (really, to taste)
1 teaspoon szechwan pepper, whole
Directions:
1-Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
2-Wash the ginger and cut it into slices about the thickness of a coin.
3-Using a scissors, snip the chills into 1 inch sections and remove the seeds.
4-Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
5-Stir fry the chills to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
6-Rinse out and dry the wok, the put on a simmer/low heat.
7-Add the rest of the oil and the beef drippings.
8-Once the drippings have melted completely, turn up the heat to medium.
9--When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
10-The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
11-When the oil has reddened, add the black bean mash and the ginger.
12-Stir fry until they also are fragrant.
13-Add about 1 1/2 quarts of the beef stock and bring to a boil.
14-When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
15-Salt to taste.
16-Add the chills and the Schuman pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
17-You are now ready to use this to dip ingredients to cook.
Ingredients:
(For 4 to 6 persons )
1/4 cup fermented black beans
1/3 cup shaoxing wine (substitute ( medium dry sherry)
3 inches fresh ginger, unpeeled
1/4 cup dried hot red chili pepper (Sichuanese preferred)
1/2 cup peanut oil (substitute ( vegetable oil, any high smoke point oil)
2/3 cup dripping (original recipe (beef or lard)
1/2 cup szechuan hot bean sauce
3 quarts beef stock
1 tablespoon rock sugar
1/3 cup sichuanese fermented glutinous rice wine (optional)
1/2 teaspoon salt (really, to taste)
1 teaspoon szechwan pepper, whole
Directions:
1-Make a paste out of the black beans and 1 Tbsp Shaoxing rice wine, using either a mortar and pestle or a food processor.
2-Wash the ginger and cut it into slices about the thickness of a coin.
3-Using a scissors, snip the chills into 1 inch sections and remove the seeds.
4-Heat 3 tbs of the oil in a wok over a medium flame so it's hot but not smoking.
5-Stir fry the chills to flavor the oil; you want the oil to sizzle around the chiles, making them crisp and fragrant, but NOT burning; using a slotted spoon remove them and set aside.
6-Rinse out and dry the wok, the put on a simmer/low heat.
7-Add the rest of the oil and the beef drippings.
8-Once the drippings have melted completely, turn up the heat to medium.
9--When the oils just begin to smoke (around 250-300 degreesF), add the chile bean paste and stir fry until the oil is rich and fragrant (60-90 seconds).
10-The paste should NOT burn; if necessary either move the wok off the heat or turn the heat down to let the paste sizzle in the oil.
11-When the oil has reddened, add the black bean mash and the ginger.
12-Stir fry until they also are fragrant.
13-Add about 1 1/2 quarts of the beef stock and bring to a boil.
14-When the liquid reaches a boil, add the rock sugar, the rest of the Shaoxing wine, and (optional) the glutinous rice wine.
15-Salt to taste.
16-Add the chills and the Schuman pepper (adjust the quantity depending on how "hot and numbing" you want it) leave the broth to simmer for 15-20 minutes.
17-You are now ready to use this to dip ingredients to cook.
No comments:
Post a Comment