Does anyone know how to configure the hot pot base and Malatang base? Can you tell me? (For opening a store) I will be very grateful.

Frying hot pot base (based on 5 portions of pot base)

Materials: 2500 grams of vegetable oil, 1500 grams of butter, 1500 grams of Pixian Douban

250 grams of dried chili pepper, 100 grams of ginger, 200 grams of garlic, 300 grams of green onions

150 grams of rock sugar, 500 grams of fermented glutinous rice juice, 500 grams of star anise, 100 grams of sanye 50 grams

50 grams of cinnamon, 50 grams of cumin, 50 grams of grass fruit 25 25 grams of Lithospermum spp., 10 grams of bay leaves

10 grams of vanilla, 5 grams of cloves

Preparation method:

1. Cook the vegetable oil first; cut the butter into pieces Cut into small pieces; chop the Pixian watercress into fine pieces; boil the dried chilies in a pot of boiling water

After about 2 minutes, take them out and mince them to make glutinous rice cakes; break the ginger; peel the garlic and cut it into cloves;

Tie the scallions into knots; break the rock sugar into pieces; break the star anise, sannai and cinnamon into small pieces; beat the strawberries into pieces.

2. Place the wok on medium heat, add vegetable oil to the pan and heat it up, add butter to boil, add ginger,

saute garlic cloves and green onions until fragrant, then Add Pixian watercress and glutinous rice cake peppers, turn to low heat and fry slowly for about 1 to 1 to 1 to 75 hours, until the watercress is dry, the aroma is overflowing and the peppers are slightly white. Pick out the green onion knots in the pot

and discard them.

3. Immediately add star anise, cinnamon, cinnamon, fennel, grass fruit, comfrey, bay leaves, vanilla,

cloves, etc., and continue to fry over low heat for about 15 ~20 minutes, when the color of the spices in the pot becomes darker,

Add rock sugar and glutinous rice juice, and slowly simmer over low heat until the water in the glutinous rice juice completely evaporates, then

< p> Lift the end of the pot away from the fire, cover and simmer until the ingredients in the pot cool down, and the hot pot base is ready.

For making red soup: add appropriate amount of green onions, ginger (beaten loose), garlic, simmer over low heat for 2-3 hours, the oil and flavor will come out, the soup will be clear, and the residue will be drained. Put the Sichuan hot pot (Chongqing hot pot) base ingredients into the hot pot, add the boiled soup, add salt and chicken essence, bring to a boil and simmer the base ingredients before rinsing the vegetables.

For clear soup: add an appropriate amount of onion, ginger, garlic, and simmer over high heat until the soup becomes milky white, mellow and delicious. Drain off the residue, add salt and chicken essence, and it becomes white soup. Two methods, adjust according to your own taste. Chuan Chuan Let me talk about how to make Chuan Chuan spicy soup base with flavor and color. I am a chef and love to eat, so I often make spicy hotpot at home, especially during my free time during long holidays. This spicy hotpot base is made with great experience. Hot pot or Malatang base ingredients are sold in supermarkets, but if used directly, the taste is not enough, so you must reprocess them yourself; use 1/3 bag of Pixian Douban, which must be authentic Sichuan Pixian douban, which has a delicious color. Beautiful! Some dry red peppers (you can control it according to your own taste); some Sichuan peppercorns, aniseed, and star anise; some white scallions, ginger slices, garlic cloves, and chopped green onions; broth (if there is no broth, you can use boiling water instead, but the taste will be slightly worse) Method: Put the pot in After heating, first pour a small spoonful of salad oil, shake gently to cover most of the pan with oil (so it will not stick to the pan), heat for 1 minute, then pour 3 tablespoons of salad oil, and heat. After the oil is hot, change to medium heat, add watercress and stir-fry until fragrant, then pour in red pepper, Sichuan peppercorns, aniseed, ginger, chopped green onion, garlic, until fragrant, add the chopped hot pot base (blocky base is best). It’s best to chop it into pieces first so it’s easier to stir-fry) and stir-fry to bring out the flavour. Add half the pot of stock and bring to a boil over high heat. Add green onions, salt, chicken essence, a little sesame oil, and bring to a boil over high heat.