T/QLY 234-2024 Fashionable Qian Cuisine and Guizhou Bean Paste Hotpot

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Take 500g of pork belly and cut it into slices 3cm wide, 5cm long, and 8mm thick. Place them in a container and mix well with soy sauce. Additionally, mince 100g of pork belly into minced meat. 6.1.2 Wash the tomatoes and cut them into small pieces. 6.1.3 Select locally produced 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 washed ginger and garlic cloves. Pound them until they resemble a sticky rice cake in texture, creating a sticky rice cake chili sauce. 6.2 Processing 6.2.1 Heat a wok over high heat and add lard. When the lard is 60% heated, fry the pork belly slices until they release oil and become crispy. Drain the oil and transfer them to a plate. Additionally, wash the side dishes and set them aside. 6.2.2 Heat the wok with lard and add the sticky rice cake chili sauce. Stir-fry over low heat until it turns dark brown and the oil turns deep red. Add ginger slices, Sichuan peppercorns, and garlic cloves to release their aroma. Add the minced meat and stir-fry until it’s cooked through. Pour in fresh soup and season with salt, chicken bouillon, sugar, Sichuan peppercorn powder, and soy sauce. Simmer until the flavors are well-absorbed. Transfer the mixture to a hot pot, sprinkle with scallion sections, and create a spicy hot pot base. Serve and turn on the heat so guests can add their favorite side dishes and cook them themselves.

Development Information

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