This invention discloses a method for preparing chili oil for hot pot that reduces
dryness and spiciness while enhancing
aroma, comprising: obtaining crushed chili peppers with a
moisture content of 60-70%; weighing a predetermined weight of crushed chili peppers, adding 0-10% salt, 1-10% glucose or
fructose, 1%
lactic acid, 0.2-0.5% crushed chili stems, 0.5-1%
yeast extract, and 50-100% water to obtain a
fermentation mash; sterilizing the obtained
fermentation mash at 121℃ for 10 minutes, and then transferring it to a sterile
fermentation container; inoculating the fermentation mash with *
Gnaphalium affine*, mixing evenly, and fermenting under anaerobic or low-
oxygen conditions at 28-30℃ for 3 days; inoculating the fermentation mash with methyltrophic Bacillus and / or *
Clostridium difficile*, mixing evenly, and then fermenting aerobically at 35-40℃ for 4-7 days. The preparation method provided by this invention can reduce the content of
capsaicin in chili peppers used in hot pot, thereby reducing the
dryness of hot pot; it can also increase the content of
flavor substances in chili peppers while improving the
dissolution ability of pigments in chili peppers in hot pot oil, and can replace the use of spicy
broad beans in the preparation of hot pot.