T/GZYZC 071-2024 Fashionable Qian cuisine with bean sauce hot pot from Guizhou

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Take 500 g of pork belly and cut it into slices 3 cm wide, 5 cm long, and 8 mm thick. Place them in a container and mix well with soy sauce. Separately, mince 100 g of pork belly into meat paste. 6.1.2 Wash the tomatoes and cut them into small dices. 6.1.3 Select locally grown dried Zunyi chili peppers and lantern chili peppers, mix them in a 7:3 ratio, rinse them clean, soak them in warm water, and drain them. Add them to a mortar along with some washed ginger and garlic cloves. Pound them until they resemble a sticky rice ball, creating sticky rice chili peppers. 6.2 Processing 6.2.1 Heat the wok over high heat and add lard. When the lard is 60% hot, fry the pork belly slices until they release oil and turn into oil slag. Drain the oil and transfer them to a plate. Separately, wash the side dishes and set them aside. 6.2.2 Heat the wok with lard and add the sticky rice chili peppers. Stir-fry them over low heat until they turn dark brown and the oil turns deep red. Add ginger slices, Sichuan peppercorns, fragrant soybeans, and tomato dices to release their aroma. Add the meat paste and stir-fry until it's cooked through. Pour in fresh soup and season with salt, chicken bouillon, sugar, Sichuan pepper powder, and soy sauce until it's well-seasoned. Transfer it to a hot pot, sprinkle with scallion sections, and create a spicy hot pot base. Serve it to the table and turn on the heat. Guests can then add their favorite side dishes and cook them in the hot pot.

Development Information

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