How to make homemade hot pot

Question 1: How to make delicious hot pot by yourself. Seven ways to make hot pot.

What will happen if you eat delicious food every day? Many people will answer "disgusted" or "never want to eat it again" without hesitation, but this general rule completely fails when it comes to hot pot. Hot pot can be eaten for a week without being the same, and it will make diners more and more addicted. This is not only due to the unique taste of hot pot, but also because it is simple and easy to prepare and fits the pace of life of modern urbanites. Prepare the main soup and side ingredients in advance, and the hot pot is ready to be eaten as you go.

Sichuan hot pot

In the cold autumn and winter, cooking a pot of Sichuan hot pot at home is delicious and delicious, and it is a great way to enjoy it with your family. The method of making homemade Sichuan hot pot is not complicated, and the required ingredients are also very popular and can be purchased in the market.

Ingredients: 3-5 pork ribs, vegetable oil, butter, chili pepper, Sichuan peppercorns, ginger slices, garlic slices, sesame paste, chive flowers, fermented bean curd juice, etc.

Production method:

1. First, add water to the pork stick bones in a large pot and boil over high heat to make milky white bone soup for later use.

2. Heat the wok, add an appropriate amount of vegetable oil and butter, then add dried chili peppers, peppercorns, ginger slices, garlic slices, and Pixian bean paste in order, stir-fry until the numbing aroma comes out, and add a few pieces of rock sugar. , pour the cooked bone soup, and then pour the soup and all seasonings into the hot pot.

3. Add shabu-shabu ingredients: such as mutton slices, fish fillets, lettuce, etc.

4. When eating, adjust the toppings according to your personal taste: such as minced garlic, chili oil, coriander, and add some soup from the hot pot.

Chongqing Hot Pot

Ingredients: a bunch of dried chili peppers, a bunch of ginger and garlic (more than half a catty), an appropriate amount of butter, a pack of hot pot base, some Pixian bean paste, spices ( Sannai, star anise, cinnamon, grass fruit, etc.) appropriate amount, one pound of rapeseed oil, one tube bone, green onions, etc.

Preparation method:

1. Boil the tube bone soup for 3 hours and set aside.

2. Pour vegetable oil into the pot, heat it up, add watercress (chopped), ginger and garlic (cut into rice grains), sauté the non-stick pan dried chili pepper (cut into sections) until fragrant, stir fry until fragrant. When the color changes, add the hot pot base ingredients and spices. Stir-fry until the base ingredients are completely melted. Add a large pot of bone soup, bring to a boil over high heat, then simmer over low heat. Add some knotted green onions.

3. Take out the green onions, add butter or oil, and simmer for a few hours.

4. Make seasoning: sesame oil, minced garlic, chicken essence, salt. If you are afraid of spicy food, you can add some vinegar.

Piao Xiang Chicken Hot Pot

Ingredients: 1 broiler chicken, 500 grams of green bamboo shoots, 100 grams of refined oil, 20 grams of MSG, 20 grams of chicken essence, 5 grams of garlic, 5 grams of ginger, 5 grams of green onions, 20 grams of cooking wine, 4 grams of star anise, 2 fragrant fruits, 2 grams of cumin, 5 grams of pepper, 3000 grams of white soup.

Production method:

1. Wash the ginger and garlic and cut into 2 mm thick slices, and cut the green onions into "horse ear" shapes.

2. Slaughter the chicken, remove the feathers, internal organs, head and feet, wash it, cut it into 7 cm long and 2 cm wide strips, put it in a soup pot and boil it with water.

3. Cut the green bamboo shoots into 7 cm long and 2 cm wide strips, wash them, and put them into a hot pot pot for later use.

4. Put the wok on the fire and add oil to heat. Add ginger and garlic slices, green onions, star anise, xiangguo, fennel and chicken until fragrant, add white soup, add MSG, chicken essence, cooking wine and pepper, bring to a boil and remove the foam. Pour into the hot pot pot containing the green bamboo shoots.

Assorted hot pot

Ingredients: 10 cooked red meatballs, 12 cooked olive meatballs, 12 cooked egg rolls, 250g soaked vermicelli, 400g cabbage, 100 winter bamboo shoots Grams, 25 grams of soaked mushrooms, 50 grams of lean pork, 50 grams of cooked pork belly, 50 grams of soaked cuttlefish, 25 grams of green garlic, 1 gram of pepper, 1 gram of MSG, 10 grams of soy sauce, 75 grams of cooked lard, meat 1000g clear soup.

Production method:

1. Cut the cooked red meatballs into 20 pieces; cut the cabbage into cubes; cut the vermicelli into long sections; winter bamboo shoots, lean pork, cooked pork belly, cuttlefish Cut into long slices; wash the mushrooms and cut into large pieces; cut the green garlic into sections.

2. Put cabbage and vermicelli in the hot pot, top with red meatballs, olive meatballs, and egg rolls.

3. Pour 50 grams of lard into the wok and heat it to 60% heat. Add the winter bamboo shoot slices and fry for a few times. Then add the meat slices, tripe slices, cuttlefish slices, shiitake mushrooms, soy sauce, and salt and fry until cooked. , pour into the hot pot.

4. Put 25 grams of lard in the wok. When it is 60% hot, add the meat broth, add pepper, green garlic and salt. After it boils, pour it into the hot pot, light the hot pot and bring it to a boil. , serve.

Water Fish Hot Pot

Ingredients: 1 soft-shell turtle, 100 grams each of Chinese cabbage, winter melon, and white radish, 10 grams of refined oil, 10 grams of MSG, 20 grams of chicken essence, and 5 grams of green onions. , 5 grams of ginger, 5 grams of pepper, 20 grams of cooking wine, 10 jujubes, 20 wolfberries, 3000 grams of boiled water.

Production method:

1. Cut ginger and green onion into 7 cm long and 2 mm thick strips.

2. Slaughter the soft-shelled turtle, remove the skin and internal organs, chop into 4 cm square pieces, put it into a soup pot and boil it with a little water, scoop it up and set aside.

3. Cut Chinese cabbage, winter melon, and white radish into 5 cm lengths... >>

Question 2: How to make hot pot delicious? First of all, it’s best to prepare some bone broth, chicken broth, or meat broth. It doesn’t matter if you don’t have it. The taste of the water won’t be much different!

Then, add a little oil to the pan, add the garlic, ginger, green onions, bean paste, and dried chili that have been chopped in advance. After frying until fragrant, add the hot pot base ingredients and stir-fry together for about 1 minute. Then add the prepared hot soup or water.

Then add green onion leaves. Personally, I like to add a tomato and some mushrooms at this time. I think it tastes extra fresh. Using the food itself to season it makes the flavor more refreshing than MSG!

Finally, simmer over high heat for 10 to 15 minutes and then start blanching!

Guaranteed to be delicious!

In addition, the hot pot base itself has a salty taste, so there is no need to add additional salt!

Then use minced garlic, chopped green onion, coriander and sesame oil to prepare a dipping dish yourself. It is really delicious and refreshing!

Question 3: How to make hot pot delicious? First of all, it’s best to prepare some bone broth, chicken broth, or meat broth. It doesn’t matter if you don’t have it. The taste of the water won’t be much different!

Then, add a little oil to the pan, add the garlic, ginger, green onions, bean paste, and dried chili that have been chopped in advance. After frying until fragrant, add the hot pot base ingredients and stir-fry together for about 1 minute. Then add the prepared hot soup or water.

Then add green onion leaves. Personally, I like to add a tomato and some mushrooms at this time. I think it tastes extra fresh. Using the food itself to season it makes the flavor more refreshing than MSG!

Finally, simmer over high heat for 10 to 15 minutes and then start blanching!

Guaranteed to be delicious!

In addition, the hot pot base itself has a salty taste, so there is no need to add additional salt!

Then use minced garlic, chopped green onion, coriander and sesame oil to prepare a dipping dish yourself. It is really delicious and refreshing!

Question 4: How to make hot pot at home? The hot pots that I personally cook more this winter include clear soup pot, Korean kimchi hot pot, and tomato chicken

The clear soup pot is very easy. You can buy whatever you want and boil it.

1. Clear soup pot

Cooking pot: a small amount of tail vertebrae or tube bone (due to personal uncertainty, the tail vertebra bone soup is relatively clear, and the tube bone soup is oily)

Bones Buy it back, wash it, put it in the pressure cooker, take a large piece of ginger, and cook it in the pressure cooker. After it rings, continue to press it on low heat for about 5 minutes. After the pressure cooker is deflated, add salt so that the bottom of the pot is ready. Pour the soup into the soup pot and start scalding what you like

Recommended scalding dishes:

Meat: various meatballs, beef, mutton, fish....

Mushrooms: shiitake mushrooms, mushrooms, enoki mushrooms, tea tree mushrooms (especially recommended, this one tastes sweet and crispy), chicken mushrooms, phoenix tail mushrooms...

Green vegetables: Chinese cabbage, lettuce, spring vegetables, cabbage, cauliflower...

Others: winter melon, radish, potato, yuba, tofu, tofu skin, pumpkin, vermicelli...

In fact, as long as you want to get it and eat it, you can boil it and eat it. . .

2. Korean kimchi pot

This ingredient is very simple, and it is also a relatively simple one. If you can eat spicy food, it will be just right

Go to the supermarket and buy 4 hours Pickles (when buying pickles, be sure to ask for a little more pickle juice), buy 1 green onion, 1 large onion, 5-6 potatoes (depending on personal preference), and a bag of rice cakes (packed, small in color) Blocks, sold in many supermarkets, usually 3 yuan a bag)

Put half a pot of water in the pot, cut these ingredients and put them in, pour the kimchi juice into the pot together, and turn on the heat. Just boil it and it's ready. Generally, there is no need to add salt, because the salt content in the kimchi juice itself is relatively high. This depends on the individual. Once the bottom of the pot is ready, it depends on what is being cooked. Fatty cows and lambs can be used...

3. Tomato Chicken

Ingredients: One whole chicken, 8-10 tomatoes, a small amount of green onions, 5 green peppers

Chop the whole chicken , cut the tomatoes into small pieces, cut the green onions into sections, and cut the green peppers.

Put the tomatoes into the pressure cooker, add water, and estimate how much juice is needed, usually half a pot of water, two spoons of salt, and boil Turn on high heat and simmer on medium heat for 10-15 minutes after the pressure cooker beeps. For the other half, heat the pot red, add oil, ginger cubes, put the chicken into the pot, stir-fry off the water, add a little salt and light soy sauce, wait until the water Stir-fry, pour in the tomato juice prepared previously, and simmer it with the chicken until the juice is thicker. It usually takes 15 minutes over medium heat. Add the green pepper, simmer for about 3 minutes, and finally add the chopped green onion. , that’s good, this one is more appetizing, the soup goes well with rice, and is very nutritious. If you finish eating all the chicken and have vermicelli, put the vermicelli into the juice and cook it, it’s delicious....

< p> Finally, about the hot pot oil dish

Personally, I like spicy food

Ingredients: 5-8 small red peppers, onions, ginger, garlic, and a little coriander

< p> Chop these into pieces, put them into a bowl, add a little vinegar, pour in the boiled light soy sauce, and finally pour in a little red-hot oil, stir evenly, and complete

Question 5: How to make your own hot pot at home? (1) Red soup is the typical basic soup of Chongqing hot pot. This soup is versatile and is used in most varieties of Chongqing hot pot. Its characteristics are: rich taste, thick juice, spicy and delicious, fresh and sweet aftertaste. There are many recipes and preparation methods for red soup, each with its own characteristics. The following introduces three well-known and widely recognized formulas and preparation methods for selection.

Recipe 1:

1500 grams of clear soup and 250 grams of butter. 150g watercress, 100g tempeh, 15g rock sugar, 50g pepper section, 50g minced ginger, 10g pepper, 15g refined salt, 30g cooking wine, 100g fermented glutinous rice juice

Recipe 2:

1500g beef soup, 200g butter, 125g watercress, 45g tempeh, 25g rock sugar, 25g dried chili pepper, 50g minced ginger, 10g refined salt, 25g cooking wine, 150g glutinous rice juice

Recipe 3:

2000g chicken broth, 250g butter, 200g bean paste, 50g tempeh, 50g rock sugar, 100g ginger, 200g garlic, 25g dried red pepper , 25 grams of pepper, 10 grams of refined salt, 100 grams of cooking wine, 100 grams of fermented glutinous rice juice, 100 grams of vegetable oil, 200 grams of sesame oil

Although the seasonings used in the above three recipes are different, they are basically the same after they are made. It is the taste of authentic Chongqing hot pot red soup.

The specific preparation method of red soup is:

First put the wok on a high fire, add oil (butter or vegetable oil, etc.) to heat, add watercress and ginger slices ( (beat old ginger)) tempeh, stir-fry until fragrant and red, then add soup, boil and add cooking wine, fermented glutinous rice juice, chili, Sichuan peppercorns, salt, rock sugar, etc. until the soup is thick, fragrant and spicy. When it becomes sweet, you can scoop it into hot pot and use it.

When preparing red soup, you should pay attention to the following two points: First, the foam on the surface of the soup is mixed with the oil and must be skimmed off. The method is: dip it gently with the back of a spoon, let the foam stick to the back of the small spoon, and then remove it to avoid skimming off the oil. The second is to taste it halfway. If it is not salty enough, add salt as appropriate; if the spicy taste is not strong, add some watercress, pepper, and chili pepper; if it is too spicy or salty, add rock sugar or light soup. After supplementing the seasoning, the taste of the hot pot is more in line with the requirements of the eater and highlights the flavor of the authentic Chongqing hot pot.

The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. The following simple recipe can be used by ordinary families:

1500g pork soup, 250g butter, 125g watercress, 30g sugar, 50g ginger, 10g pepper, 15g refined salt, 50g rice wine

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This recipe is practical and simple, the aroma is slightly weaker, but the basic flavor is still strong.

(2) White soup, that is, clear soup stew, is also widely used, such as mandarin duck hot pot, clear soup hot pot, nourishing hot pot, etc. This soup is used, and it is also the basic soup of Chongqing hot pot. Its characteristics are: strong umami flavor, clear soup, suitable refreshing taste, not dry and not greasy, but the production process is relatively complicated. The recipe and preparation method are introduced below:

How to cook the clear soup of "clear soup hot pot"

The clear soup of clear soup hot pot is divided into two steps: hanging the soup and sweeping the soup.

(1) Soup

Ingredients (taking 2500 grams of meat and 2500 grams of vegetarian ingredients as an example):

1000 grams of chicken, 1000 pork bones grams, 1000 grams of pork ribs, 50 grams of ginger, 50 grams of cooking wine

1. Rinse the raw materials of the soup with clean water, then put it into the boiling water to "discharge", and then rinse with clean water net.

2. Put the raw materials into the pot, add 5000 grams of water, boil over high heat first, remove the foam, and then use low heat to bring out the umami flavor.

(2) Sweep the soup

Ingredients:

150 grams of chicken breast, 10 grams of salt, 4 grams of pepper, 200 grams of lean pork, 4 grams of MSG

Preparation: 1. Scoop out 500 grams of prepared fresh soup in advance and cool it. Then beat the chicken breast and lean pork into a velvet shape, and use 250 grams of fresh soup to dissolve the meat velvet.

2. Put the fresh soup on the fire and bring to a boil. Add salt and pepper. First pour the pork velvet into the soup and stir evenly with a ladle. When the meat velvet floats on the surface of the soup, move the pot to low heat. and keep it boiling slightly. After five minutes, use a slotted ladle to remove the meat floss. Bring the soup to a boil again. Add the chicken floss into the soup. Stir evenly with a ladle. When the chicken floss floats on the surface of the soup, move the pot to low heat. , keep it boiling slightly, squeeze the chicken down into a lump, and simmer it in the soup. When serving, remove the chicken down and add MSG.

[img]bbs.popv/...45.jpg[/img] I forgot to tell you a very important point. It is best to use hot water for dried chili peppers and Sichuan peppercorns...> >

Question 6: How to make hot pot, how to make homemade hot pot delicious, homemade hot pot recipes. How to make homemade hot pot.

1.

Let’s do it first Spicy soup base. Prepare the ingredients

2.

Pour an appropriate amount of oil into the pot. After the oil is hot, add the dried chili peppers, peppercorns, and star anise into the pot and stir-fry until fragrant

3.

Add two spoons of Pixian bean paste into the pot and stir-fry until the red oil appears.

4.

Add the ginger slices and green onion slices Stir-fry in the pot until fragrant

5.

Pour in an appropriate amount of water

6.

Put two pieces into the pot Rich soup treasure

7.

Add 1 spoon of salt and 2 spoons of dark soy sauce to the pot, bring to a boil over high heat, then reduce to low heat and simmer for 5 minutes. The spicy soup base is ready

8.

Start making the clear soup base. Pour five bowls of water into the pot, then add two pieces of chicken soup flavored soup, then add two slices of ginger, 2 mushrooms, 1 small handful of wolfberry, and 1 spoon of salt

9.

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After the high heat comes to a boil, turn down to low heat and simmer for 10 minutes. The clear soup base is ready

Question 7: How to make hot pot at home... Pot (you can buy it at the mall, the size and whether it is the same size as the mandarin duck) Make your own), ingredients (you can also buy them in the mall according to your own appetite), seasonings (this refers to the hot pot soup base. Some people like to make their own soup base, for example, first make the pork rib soup elsewhere and then pour it into the hot pot. , some people like to buy hot pot seasoning directly, such as Little Sheep's, spicy and clear soup), and then the induction cooker.

Basically these are the preparations.

Question 8: Yourself The 4 major methods of how to make delicious hot pot are simple and easy to learn. Everyone has different tastes. Let me introduce each method to you. There is no such thing as the best, only what you like. Have fun. Ingredients for Four Sheng Hot Pot: 100g chicken breast, 5g shredded ginger, 100g chicken gizzards, 20g Shaoxing wine, 100g river shrimp, 3g refined salt, 100g pork loin, 2g MSG, 150g shredded Chinese cabbage, 1 small dish of Worcestershire sauce, 150 grams of pea sprouts, 1 small dish of shrimp oil marinade, 2 fried dough sticks, 1 small dish of sesame paste, 50 grams of fried vermicelli, 1 small dish of coriander leaves, 150 grams of winter bamboo shoot slices, 5 grams of cooked lard, 50 grams of potherb mustard, 1000 grams of clear soup, 10 grams of shredded green onions, and 2 grams of pepper. Method: 1. Slice chicken breast, chicken gizzards, and pork loin into thin slices, and arrange them neatly in three discs. Place the river shrimps into another round plate and spread flat. Take 4 washed vegetable leaves, drain them with boiling water, let them cool, and cover them on the meat dish. 2. Put shredded Chinese cabbage, pea sprouts, fried dough sticks, fried vermicelli, shredded green onions and shredded ginger into plates respectively. 3. Set the wok over high heat, ladle in 100 grams of clear soup, add winter bamboo shoot slices, mustard mustard and refined salt, bring to a boil, skim off the foam, add MSG and pour into the hot pot. 4. Remove the vegetable leaves from the four meat dishes, pour Shaoxing wine over them, and serve together with shredded cabbage, pea sprouts, fried dough sticks, vermicelli, hot pot and condiments. Add alcohol to the bottom of the hot pot and light it before eating. After the soup boils, eat as you like. Ingredients for healthy and slim hot pot: 1000 ml of Nestlé evaporated milk, 1000 ml of stock, 4 fresh shrimps, fish slices, 50 grams of chicken breast, half onion, several fresh mushrooms, half carrot, appropriate amount of peas, appropriate amount of corn shoots . 2 tsp Nestlé Maggi Essence of Chicken, 1 Nestlé Chicken Stock Cube. Method: 1. Wash the fresh shrimps, slice the chicken breasts, slice the carrots, and cut the fresh mushrooms into crosses and set aside. 2. Boil the stock and Nestlé non-dairy evaporated milk as the bottom of the pot, then add all the ingredients and seasonings. Burgundy Hot Pot Ingredients: 300g pork, 300g beef, 300g mutton, 300g chicken, appropriate amount of olive oil. Method: 1. Wash all meat and cut into thin slices or small pieces. 2. Mix the dipping sauce thoroughly. 3. Heat the pan, pour in olive oil, and heat to 50 degrees Celsius over low heat; pierce the meat slices (meat pieces) with a long fork, fry them in the oil pan, and take them out for dipping.

Dipping sauce: 6 tablespoons mayonnaise, 1 teaspoon minced pickles, 1 teaspoon minced parsley, 2 tablespoons French mustard, 2 tablespoons egg yolk puree, mix well. Burgundy is a farm town in Switzerland. The locals In winter, it is customary for the whole family to sit around the dining table, frying food and chatting while eating. This led to the development of Burgundy hot pot, also known as European oil hot pot. The hot pot ingredients of Burgundy hot pot are generally meat-based, because Ingredients such as vegetables and seafood have high water content and are prone to bursting when fried, so they are not suitable to be added. For hot pot containers, a pot with a higher shrinkage is ideal. Ingredients for vegetarian hot pot: 10 cups of vegetarian broth, 1 Chinese cabbage, 2 pieces of tofu, 4 corn shoots, 1 handful of enoki mushrooms, a few shiitake mushrooms, an appropriate amount of enoki mushrooms, a few pieces of fried tofu, 1 handful of green arrow bamboo shoots, a few lily flowers, Other vegetarian hot pot ingredients: 1. Cut the tofu into cubes and lightly fry in a pan until both sides are browned. 2. Add Chinese cabbage to the vegetarian stock and cook briefly, then put other ingredients into the pot one after another and cook. Dipping Sauce Vegetarian Shacha Sauce, Minced Coriander, Chili, Soy Sauce Quick Hot Pot Ingredients Bamboo Shoots and Bean Curd Precautions Vegetarian hot pot often becomes mushy after cooking, mainly due to the added tofu. The tofu must be fried before being put into the pot. Avoid this situation. Precautions: How to make vegetarian stock soup: Wash several shiitake mushrooms, 150 grams of soybean sprouts, 10 red dates, and 1 apple, peel a few cabbage leaves, and cut 1/4 carrot into pieces. Put the above ingredients into the pot, add water to cover the ingredients, simmer for 20 to 30 minutes, strain out the soup. Mint hot pot ingredients: 1 pack of mint, 1 box of Lantern Festival, 4 fresh eggs, 1 can of pineapple, 1 sugar Cup method: 1.) Prepare two pots, put half a pot of water in each pot and heat, 1 is used to cook mint. The mint needs to be wrapped in a tea bag and placed in the pot to cook for about 40 minutes. Take out the mint bag and add sugar until it dissolves. Change to low heat. 2.) Boil another pot of water and add 1 box of Yuanxiao. Add the egg buns and cook over medium heat. After the Yuanxiao floats, take it out with a ladle and put it into the mint sweet soup. Then add pineapple slices (divided into 4 equal portions). ), ready to eat. Healthy mandarin duck hot pot ingredients: a black-bone chicken weighing more than 800 grams, 3 liters of mineral water, 150 grams of Thai royal fragrant rice, yellow millet (optional), lettuce, mushrooms, quail eggs, cherry tomatoes, dried roses Method: 1. To soak the rice, take 150 grams of Thai Royal Fragrant Rice and yellow millet (optional), wash them, take them out and put them into a basin, add pure... >>

Question 9: Homemade Simple Hot Pot Soup How to make hot pot soup base: 200g vegetable oil (approximately 135g consumption), 100g lard, 30g bean paste, 30g pickled ginger slices, 40g pickled pepper sections, 10 garlic cloves, 50g old ginger, 15 Sichuan peppercorns grams, 25 grams of sugar, 10 grams of refined salt, 5 grams of MSG, and 3 grams of pepper noodles.

Add another 500 grams of chicken soup or duck soup.

Put the wok on the fire, heat the vegetable oil, soak the ginger slices, soaked pepper sections, minced bean paste, and old ginger (beaten) and fry for a few times. Decant off the remaining oil, add lard, garlic cloves, Sichuan peppercorns, etc. and fry for a few times. Pour in chicken or duck soup and cook for 10 minutes. Add sugar, salt, MSG, and pepper noodles, bring to a boil, and beat off the foam, and that's it.< /p>

Question 10: Homemade homemade hot pot base ingredients. Making your own base still depends on your personal cooking experience. Nowadays, there are many convenient hot pot base ingredients. You can just throw them into the pot and use them. It is very convenient and affordable. Our family all loves to eat hot pot. The last time I bought it on Taobao, it was very spicy. I paired it with Dezhuang Ten Years and Gui Bao Bao. It tasted much better than what I made myself. My family also loved it, and they all bought it online later. , too lazy to make it myself, I recommend it to you: Gourmet Housewife Condiment Shop

3 pounds of butter, 2 pounds of salad oil, 1 pound of Pixian Douban, 1 pound of white wine, 50 grams of fermented glutinous rice, 20 grams of glutinous rice, 1.5 pounds of ginger 1 tael of garlic 1 tael of Sichuan peppercorns 1.5 taels of tempeh 15 grams of Yibin crushed rice and vegetables 15 grams of rock sugar 1 tael of fine chili noodles 2 taels of green onions 1 tael of 3-inch sections

Spice recipe:

Baikou 5g Caoguo 5g Sannai 3-5g clove 3-5g Amomum villosum 5g fragrant fruit 5g cumin 5g cinnamon 5g licorice 5g branches 5g Paicao 5g Laokou 5g nard 5 grams tangerine peel 5 grams 5 grams lemongrass 5-8 grams star anise 5 grams bay leaves 5 grams fennel 8 grams vanilla 5 grams

Preparation method:

Stir-fried Before making, cut the spices into 2-inch sections and soak them in warm water for about 20 minutes until the peppercorns are swollen. Prepare 2 woks and put them in one (watercress, scallions, ginger, fermented glutinous rice wine, 25 grams of garlic, crushed rice, tempeh, rock sugar) ***Mix well in step 9. In another pot, add 3 kilograms of butter and boil it, then add salad oil and heat until 7-8% hot. Use a spoon to spoon the oil onto the evenly mixed watercress, pour the oil while stirring. To prevent the watercress from scorching, wait until all the oil is poured out. Then put the watercress on the fire and simmer it over medium heat for about 10 minutes. The water vapor of the watercress will dry quickly and moisten the pepper. Use high heat to stir-fry. When the oil boils, use low heat. Boil, add about 25 grams of white wine after 15 minutes, continue to stir-fry, until the water of each ingredient is almost dry, add the soaked spices and continue to stir-fry, until the ingredients are 9 minutes dry, add the soaked pepper, stir-fry for 5-10 minutes That's it.

Requirements for hot pot seasoning and ginseng soup:

1. Not enough numbing flavor: add fried Sichuan peppercorns and old oil and stir. 2. Too heavy numbing flavor: add white sugar and Stir the fermented glutinous rice and add an appropriate amount of old oil. 3. Not spicy enough: add stir-fried Ziba peppers and old oil. Pay attention to stir-frying the Ziba peppers (10 pounds of salad oil, 5 pounds of Ziba peppers, appropriate amount of soaked fennel, old ginger Fry an appropriate amount of granules until they are semi-dry, add white wine and stir-fry dry) 4 Too spicy: take out some old oil from the pot, add a part of the clear soup and then add an appropriate amount of fermented glutinous rice and white sugar. 5 If the saltiness is not enough, dissolve the salt in the clear soup Add an appropriate amount to the bottom pot. 6 If the salty taste is too heavy: add one point each of lotus root slices and potato slices, or add an appropriate amount of clear soup. (Lotus root slices and potatoes can reduce saltiness) 7. In order to ensure that guests behave recklessly However, pouring a lot of vegetables into the pot will affect the quality of the pot bottom. Please keep the pot bottom 8 points full.

Taboos of hot pot:

Some people say that as long as there is more soup in hot pot, it is enough. It is not true that the beans you eat can only be cooked well if the fire is strong, etc. To keep the characteristics of hot pot, it is still a taboo issue.

1. Avoid using spoiled raw materials. 2. Avoid using vegetable raw materials that contain too much chlorophyll. 3. Avoid using raw materials with excessive alkali content when making hair. 4. Avoid using raw materials with too many meridians and too thick fibrous tissue. 5. Avoid adding soy sauce to soups and stews. 6. Avoid using soups. It will become mixed and soupy. 7. Avoid adjusting the heat too much. 8. Avoid putting too many ingredients into the soup pot at one time.