Twenty minutes later, when the oil in the pot becomes clear again and the sticky rice cake chili feels light when stirred, it can be turned off and poured out.
The spicy marinated oil is poured into a basin, covered with a lid, and sent to the cold storage to cool.
This way, the aroma is concentrated in the oil, and when added to the marinade, the spicy and aromatic flavors are released again, perfectly permeating the ingredients.
At this time, Lin Xu begins to prepare the marinade broth.
Take a deep stockpot, add about ten pounds of pork bone broth inside. Using stock makes the marinade more aromatic and gives a richer, more luxurious texture.
If there's no stock at home, just simmer some large bones for a few hours.
Add a bowl of Sichuan peppercorns and Sichuan peppercorns to the pot in a ratio of 1:1, then add half a pound of intact dried chili.
