CN110786497A - Ingredient with pepper chicken flavor and preparation method thereof - Google Patents
Ingredient with pepper chicken flavor and preparation method thereof Download PDFInfo
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 76
- 239000006002 Pepper Substances 0.000 title claims abstract description 76
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 76
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 76
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 76
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 23
- 235000019634 flavors Nutrition 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000004615 ingredient Substances 0.000 title claims description 16
- 244000203593 Piper nigrum Species 0.000 title 1
- 241000345998 Calamus manan Species 0.000 claims abstract description 43
- 235000012950 rattan cane Nutrition 0.000 claims abstract description 43
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/26—Meat flavours
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS, COOKING OILS
- A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
- A23D7/02—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by the production or working-up
- A23D7/04—Working-up
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a seasoning with pepper chicken flavor and a preparation method thereof, wherein the seasoning comprises, by weight, 30-50% of zanthoxylum oil, 20-35% of capsicol, 10-20% of balm, 5-10% of quick-frozen zanthoxylum, 4-8% of green zanthoxylum, 1-3% of cinnamon, 1-3% of anise, 1-3% of cardamom and 0-2% of pepper; the preparation method of the invention adopts Sichuan Chongqing green pepper, Indian devil pepper, rattan pepper and the like as main raw materials, can prepare the pepper-spicy chicken flavoring bag which is more spicy, fresh and fragrant than the chicken flavoring bag on the market, has long taste after being eaten and lasting fragrance, has unique flavor, small difference of good taste and simple working procedures, can meet the taste requirements of people and is convenient for industrial production.
Description
Technical Field
The invention relates to a preparation method, in particular to an ingredient with the flavor of a pepper-chicken and a preparation method thereof, belonging to the technical field of food processing.
Background
The spicy chicken is a special dish in Xinjiang, is spicy, fresh and fragrant, has unique flavor, has nutrition, is more and more popular with people, and has various snacks with the flavor of the spicy chicken and spicy chicken hotpot condiment on the market to meet the requirements of people. The good flavor of the pepper chicken flavoring bag determines the sensory quality of the dish, snack or bottom material, the pepper chicken flavoring bag in the market at present is processed in a mode of randomly matching raw materials, the adding proportion of the raw materials is poor, the pepper chicken flavor is poor, the pepper chicken is prepared by more materials, the procedures are multiple, and the sensory difference of the pepper chicken flavor is large.
Disclosure of Invention
The invention provides an ingredient with the flavor of spicy chicken and a preparation method thereof, and solves the problem that the spicy chicken has larger sensory difference due to more processing materials and multiple working procedures of a spicy chicken flavoring bag in the prior art.
In order to solve the technical problems, the invention provides the following technical scheme:
the invention provides an ingredient with the flavor of a pepper chicken, which comprises the following components in percentage by weight:
30-50% of rattan pepper oil, 20-35% of chili oil, 10-20% of balm, 5-10% of quick-frozen rattan pepper, 4-8% of green pepper, 1-3% of cassia bark, 1-3% of star anise, 1-3% of cardamom and 0-2% of pepper.
As a preferred technical scheme of the invention, the balsam is chicken balsam or beef balsam.
As a preferred technical scheme, the chili oil is prepared from salad oil and devil's-tongue chili, and the ratio of the salad oil to the devil's-tongue chili is 2: 1.
As a preferable technical scheme of the invention, the zanthoxylum oil is prepared from 50% of salad oil, 30% of zanthoxylum, 10% of green pepper, 3% of scallion, 3% of ginger, 2% of clovershrub and 2% of garlic by weight.
According to the preparation method of the spicy chicken flavored snack sauce, the preparation method comprises the following specific steps:
the method comprises the following steps: grinding the devil's pepper for later use, then heating salad oil in an oil pan until the oil temperature rises to 120 ℃, then cooling the salad oil until the oil temperature drops to 70-80 ℃, pouring the salad oil into a container containing the devil's pepper, and stirring while adding until the salad oil is completely poured into the container to prepare chili oil for later use;
step two: respectively cutting garlic, scallion and ginger into pieces, crushing rattan pepper, then heating an oil pot, pouring the garlic, scallion and ginger which are cut into pieces, rattan pepper and green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, then cooling the salad oil until the temperature of the oil drops to 70-80 ℃, and then adding the stir-fried mixed ingredients and the scarlet into the oil pot together to stir for 2-3 minutes to prepare rattan pepper oil;
step three: pouring the prepared chili oil into an oil pan containing the rattan pepper oil, adding the quick-frozen rattan pepper, the green pepper, the cinnamon, the aniseed, the round cardamom and the pepper, and stirring to prepare a mixture;
step four: pouring the balm into an oil pan at the oil temperature of 60-70 deg.C, stirring until the balm is completely melted, heating to 100 deg.C for 3-4 min, and cooling to obtain the desired sauce.
According to the preparation method of the spicy chicken hotpot condiment, the spicy chicken hotpot condiment is prepared specifically as follows:
the method comprises the following steps: averagely dividing the devil's-pepper into two parts, grinding one part of the devil's-pepper into two parts, putting the ground part into an oil pan for later use, pouring salad oil into the other oil pan, heating until the temperature of the oil rises to 120 ℃, then cooling the salad oil, pouring the salad oil into the oil pan containing the broken devil's-pepper and stirring after the temperature of the oil drops to 90-100 ℃, and then pouring the other part of devil's-pepper into the oil pan and stirring for 2-3 minutes to prepare chili oil for later use when the temperature of the oil drops to 70-80 ℃;
step two: cutting scallion, slicing ginger for later use, heating an oil pot, pouring the rattan pepper and the green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, cooling the salad oil until the temperature of the oil drops to 70-80 ℃, adding the stir-fried rattan pepper and the green pepper into the oil pot, then adding the scallion, the ginger, the garlic and the clovershrub, and stirring for 2-3 minutes to prepare rattan pepper oil;
step three: pouring green pepper, cinnamon, star anise and round cardamom into an oil pot at the temperature of 70 ℃ to stir and fry for 1-2 minutes, taking out for later use, pouring chili oil into the oil pot containing rattan pepper oil, adding the fried green pepper, cinnamon, star anise and round cardamom, adding pepper and quick-frozen rattan pepper, stirring for 5-8 minutes, and preparing a mixture;
step four: pouring the balm into an oil pan of the mixture at the oil temperature of 60-70 ℃, stirring until the balm is completely melted, heating to 100 ℃ for 3-4 minutes, and cooling to obtain the required hotpot condiment.
The invention has the following beneficial effects: compared with the prior art, the ingredient with the pepper chicken flavor and the preparation method thereof have the following beneficial effects:
1. the preparation method provided by the invention can prepare the spicy chicken flavoring bag which is more spicy, fresh and fragrant than the chicken flavoring bag on the market, has long taste after being eaten and lasting fragrance through simple procedures, and can meet the taste requirements of people so as to facilitate industrial production.
2. The preparation method of the invention adopts Sichuan Chongqing green pepper, Indian devil pepper, rattan pepper and the like as main raw materials to prepare the pepper-pheasant flavor snack sauce and the pepper-pheasant hotpot condiment which meet the requirements of people on taste, and the pepper-pheasant flavor snack sauce and the pepper-pheasant hotpot condiment have unique flavor, good taste and small difference, simple working procedures and convenient popularization.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1
The invention provides an ingredient with the flavor of a pepper chicken, which comprises the following components in percentage by weight:
30-50% of rattan pepper oil, 20-35% of chili oil, 10-20% of balm, 5-10% of quick-frozen rattan pepper, 4-8% of green pepper, 1-3% of cassia bark, 1-3% of star anise, 1-3% of cardamom and 0-2% of pepper.
Wherein the balsam is chicken balsam or beef balsam.
The chili oil is prepared from salad oil and devil pepper, the devil pepper is Indian devil pepper, and the ratio of the salad oil to the devil pepper is 2: 1.
The Indian devil pepper is a pepper which is abundant in mountain areas in northeast of India, and is called as the devil pepper by local people due to incomparable taste and peppery taste; the devil pepper is named after being spicy; the pungency degree exceeds 100 million "Schwarvell", which is confirmed by Ginis to be the most spicy pepper in the world. "Schwarville" is the unit of peppery intensity of the pepper, and the peppery intensity of the jalapeno red pepper, which is generally considered to be the most peppery, is only 1 ten thousand "Schwarville". In addition to food, devil pepper is also commonly used locally for treating stomach illness and relieving summer heat, and can be used for improving the pungency degree of the spicy chicken ingredient by using devil pepper of Indian.
The Zanthoxylum oil is prepared from 50 percent of salad oil, 30 percent of Zanthoxylum bungeanum, 10 percent of green pepper, 3 percent of scallion, 3 percent of ginger, 2 percent of Dahongpao and 2 percent of garlic in percentage, and the green pepper is Sichuan Chongqing green pepper and can increase the spicy taste of the spicy chicken with pepper.
Meanwhile, the peel of Sichuan Chongqing green pepper contains volatile oil, and the main components of the oil are limonene, cumic alcohol and geraniol; in addition, it contains various compounds such as phytosterol and unsaturated organic acid. The pericarpium zanthoxyli is pungent in flavor and hot in nature and enters spleen and stomach meridians; has the effects of invigorating stomach, warming spleen and stomach, dispelling cold, eliminating dampness, relieving pain, killing parasites, removing toxic substances, relieving itching, and removing fishy smell; it is mainly used for treating emesis, arthralgia due to wind-cold-dampness, and toothache. According to the record of Li Shizhen Ben Cao gang mu: chinese prickly ash has the functions of strengthening teeth, blackening hair, improving eyesight, being taken for a long time, having good color, resisting aging, prolonging life and strengthening spirit. "
According to the mixture ratio, the spicy chicken flavored snack sauce can be prepared, and the specific preparation steps of the spicy chicken flavored snack sauce are as follows:
the method comprises the following steps: grinding the devil pepper for later use, then heating salad oil in an oil pan until the oil temperature rises to 120 ℃, then cooling the salad oil until the oil temperature drops to 70-80 ℃, and according to the ratio of the salad oil to the devil pepper 2:1, pouring the salad oil into a container filled with the devil pepper, adding the salad oil and stirring until the salad oil is completely poured into the container, and preparing the chili oil for later use;
wherein the devil pepper is Indian devil pepper;
step two: respectively cutting garlic, scallion and ginger into pieces, crushing rattan pepper, then heating an oil pot, pouring the garlic, scallion and ginger which are cut into pieces, rattan pepper and green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, then cooling the salad oil until the temperature of the oil drops to 70-80 ℃, and then adding the stir-fried mixed ingredients and the scarlet into the oil pot together to stir for 2-3 minutes to prepare rattan pepper oil;
wherein, in the Zanthoxylum oil, salad oil accounts for 50%, Zanthoxylum bungeanum accounts for 30%, green pepper accounts for 10%, scallion accounts for 3%, ginger accounts for 3%, Dahongpao accounts for 2%, and garlic accounts for 2%, and the green pepper is Sichuan Chongqing green pepper;
step three: pouring the prepared chili oil into an oil pan containing the rattan pepper oil, adding the quick-frozen rattan pepper, the green pepper, the cinnamon, the aniseed, the round cardamom and the pepper, and stirring to prepare a mixture;
step four: pouring the balm into an oil pan at the oil temperature of 60-70 deg.C, stirring until the balm is completely melted, heating to 100 deg.C for 3-4 min, and cooling to obtain the desired sauce.
In the chili-pepper chicken sauce prepared at this time, the rattan pepper oil accounts for 40%, the chili oil accounts for 25%, the balm accounts for 15%, the quick-frozen rattan pepper accounts for 8%, the green pepper accounts for 5%, the cassia bark accounts for 2%, the star aniseed accounts for 2%, the round cardamom accounts for 2% and the pepper accounts for 1%, so that the chili-pepper chicken sauce is spicy, fresh and fragrant, and has long taste and lasting fragrance after being eaten.
Example 2
According to the proportion, a pepper-chicken hotpot condiment can be prepared, and the pepper-chicken hotpot condiment is specifically prepared as follows:
the method comprises the following steps: averagely dividing the devil's-pepper into two parts, grinding one part of the devil's-pepper into two parts, putting the ground part into an oil pan for later use, pouring salad oil into the other oil pan, heating until the temperature of the oil rises to 120 ℃, then cooling the salad oil, pouring the salad oil into the oil pan containing the broken devil's-pepper and stirring after the temperature of the oil drops to 90-100 ℃, and then pouring the other part of devil's-pepper into the oil pan and stirring for 2-3 minutes to prepare chili oil for later use when the temperature of the oil drops to 70-80 ℃;
wherein the devil pepper is Indian devil pepper, and the ratio of the salad oil to the devil pepper is 2: 1;
step two: cutting scallion, slicing ginger for later use, heating an oil pot, pouring the rattan pepper and the green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, cooling the salad oil until the temperature of the oil drops to 70-80 ℃, adding the stir-fried rattan pepper and the green pepper into the oil pot, then adding the scallion, the ginger, the garlic and the clovershrub, and stirring for 2-3 minutes to prepare rattan pepper oil;
wherein, in the Zanthoxylum oil, salad oil accounts for 50%, Zanthoxylum bungeanum accounts for 30%, green pepper accounts for 10%, scallion accounts for 3%, ginger accounts for 3%, Dahongpao accounts for 2%, and garlic accounts for 2%, and the green pepper is Sichuan Chongqing green pepper;
step three: pouring green pepper, cinnamon, star anise and round cardamom into an oil pot at the temperature of 70 ℃ to stir and fry for 1-2 minutes, taking out for later use, pouring chili oil into the oil pot containing rattan pepper oil, adding the fried green pepper, cinnamon, star anise and round cardamom, adding pepper and quick-frozen rattan pepper, stirring for 5-8 minutes, and preparing a mixture;
step four: pouring the balm into an oil pan of the mixture at the oil temperature of 60-70 ℃, stirring until the balm is completely melted, heating to 100 ℃ for 3-4 minutes, and cooling to obtain the required hotpot condiment.
In the pepper-chicken hotpot condiment prepared at this time, the rattan pepper oil accounts for 40%, the pepper oil accounts for 25%, the balm accounts for 15%, the quick-frozen rattan pepper accounts for 8%, the green pepper accounts for 5%, the cinnamon accounts for 2%, the aniseed accounts for 2%, the cardamom accounts for 2% and the pepper accounts for 1%.
The preparation method of the invention adopts Sichuan Chongqing green pepper, Indian devil pepper, rattan pepper and the like as main raw materials, can prepare the pepper-spicy chicken flavoring bag which is more spicy, fresh and fragrant than the chicken flavoring bag on the market, has long taste after being eaten and lasting fragrance, has unique flavor, small difference of good taste and simple working procedures, can meet the taste requirements of people and is convenient for industrial production.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (6)
1. The ingredients with the pepper chicken flavor are characterized by comprising the following components in percentage by weight:
30-50% of rattan pepper oil, 20-35% of chili oil, 10-20% of balm, 5-10% of quick-frozen rattan pepper, 4-8% of green pepper, 1-3% of cassia bark, 1-3% of star anise, 1-3% of cardamom and 0-2% of pepper.
2. The ingredient with a pepper chicken flavor as claimed in claim 1, wherein the balm is chicken balm or beef balm.
3. The ingredient with the flavor of the chicken with chili sauce as claimed in claim 1, wherein the chili oil is made of salad oil and devil pepper, and the ratio of the salad oil to the devil pepper is 2: 1.
4. The ingredient with pepper chicken flavor according to claim 1, wherein the zanthoxylum schinifolium oil is prepared from 50% of salad oil, 30% of zanthoxylum schinifolium, 10% of green pepper, 3% of green onion, 3% of ginger, 2% of clovershrub and 2% of garlic by percentage.
5. The preparation method of the spicy chicken flavored snack sauce prepared from the ingredients according to claim 1 is characterized by comprising the following specific preparation steps of:
the method comprises the following steps: grinding the devil's pepper for later use, then heating salad oil in an oil pan until the oil temperature rises to 120 ℃, then cooling the salad oil until the oil temperature drops to 70-80 ℃, pouring the salad oil into a container containing the devil's pepper, and stirring while adding until the salad oil is completely poured into the container to prepare chili oil for later use;
step two: respectively cutting garlic, scallion and ginger into pieces, crushing rattan pepper, then heating an oil pot, pouring the garlic, scallion and ginger which are cut into pieces, rattan pepper and green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, then cooling the salad oil until the temperature of the oil drops to 70-80 ℃, and then adding the stir-fried mixed ingredients and the scarlet into the oil pot together to stir for 2-3 minutes to prepare rattan pepper oil;
step three: pouring the prepared chili oil into an oil pan containing the rattan pepper oil, adding the quick-frozen rattan pepper, the green pepper, the cinnamon, the aniseed, the round cardamom and the pepper, and stirring to prepare a mixture;
step four: pouring the balm into an oil pan at the oil temperature of 60-70 deg.C, stirring until the balm is completely melted, heating to 100 deg.C for 3-4 min, and cooling to obtain the desired sauce.
6. The method for preparing the pepper chicken hotpot seasoning, which is the seasoning of claim 1, is characterized in that the pepper chicken hotpot seasoning is prepared specifically as follows:
the method comprises the following steps: averagely dividing the devil's-pepper into two parts, grinding one part of the devil's-pepper into two parts, putting the ground part into an oil pan for later use, pouring salad oil into the other oil pan, heating until the temperature of the oil rises to 120 ℃, then cooling the salad oil, pouring the salad oil into the oil pan containing the broken devil's-pepper and stirring after the temperature of the oil drops to 90-100 ℃, and then pouring the other part of devil's-pepper into the oil pan and stirring for 2-3 minutes to prepare chili oil for later use when the temperature of the oil drops to 70-80 ℃;
step two: cutting scallion, slicing ginger for later use, heating an oil pot, pouring the rattan pepper and the green pepper into the oil pot, stir-frying for 1-2 minutes, taking out, pouring salad oil into the oil pot, heating the salad oil until the temperature of the oil rises to 120 ℃, cooling the salad oil until the temperature of the oil drops to 70-80 ℃, adding the stir-fried rattan pepper and the green pepper into the oil pot, then adding the scallion, the ginger, the garlic and the clovershrub, and stirring for 2-3 minutes to prepare rattan pepper oil;
step three: pouring green pepper, cinnamon, star anise and round cardamom into an oil pot at the temperature of 70 ℃ to stir and fry for 1-2 minutes, taking out for later use, pouring chili oil into the oil pot containing rattan pepper oil, adding the fried green pepper, cinnamon, star anise and round cardamom, adding pepper and quick-frozen rattan pepper, stirring for 5-8 minutes, and preparing a mixture;
step four: pouring the balm into an oil pan of the mixture at the oil temperature of 60-70 ℃, stirring until the balm is completely melted, heating to 100 ℃ for 3-4 minutes, and cooling to obtain the required hotpot condiment.
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