The Method of Spicy Mutton Hotpot

Take a big one, a pair of chopsticks, a bottle of sesame paste, a bottle of soy bean curd, a flat leek flower and a bottle of sesame oil (these materials are inexhaustible. If you don't have these materials at home, you must buy them. Pour more sesame paste, take a glass of drinking water and pour it into a bowl full of sesame paste. Don't drain sesame sauce bit by bit with chopsticks. My method is time-consuming, so you should be patient. Keep stirring in one direction, and the degree of blending is that the sesame paste is fine, and the paste pieces are not a little thin, but not too thin, and you should see small bubbles, so that the fragrance will come out, and you can taste the faint sweetness without sugar, and then pour in the sauce tofu juice or a piece of sauce tofu (don't put too much juice) or keep stirring in the same direction until the sauce tofu is all boiled. (When cooking for the first time, put the bean curd with soy sauce in a bowl and mix it with sesame sauce. This way sesame sauce should be thicker. ) Too many colors of tofu pudding will not look good. You can't turn the ingredients into light red. Don't put too many leeks after the feet are even. Just for seasoning, or stir in the same direction, then add salt and control the amount yourself. Then mix some sesame oil and it's done. Key points: 1 > keep stirring in the same direction from beginning to end. 2 > Sesame sauce must be bubbling. 3 > Don't put too much except sesame sauce. 4 > You can put sugar, vinegar, coriander and Chili oil when eating. 1 preparation of hot pot and soup: prepare 2-3 Jin of pig bones and half a chicken the day before the hot pot. If the dishes are served on the table the next day, the specific method is to directly put the pig bones in cold water, blanch the chicken bones and fish bones first, add a little ginger to the soup, cook the soup for 3-4 hours without salt, and turn off the fire for later use; 2. Preparation of sugar water after meals: Because the hot pot is dry, you should prepare sugar water after meals while preparing the hot pot. Consider the following suggestions: 1) tremella almond syrup, pay attention to that tremella needs to be soaked in warm water for one hour in advance, and 2) mung bean kelp syrup, pay attention to that kelp also needs to be soaked to remove salt. 3) If you are really lazy, prepare American ginseng tea and add a little sugar. 4) If you are stupid, prepare chrysanthemum tea and cook all kinds of sugar water in advance. Considering the different appetites of the guests, some of them went into the refrigerator to make spare cold drinks and hot pot, and prepared the bottom materials for making 1 hot pot: 2-3 handfuls of dried peppers, half a handfuls of prickly ash, a chunk of ginger (the size of my palm), 8- 10 grains of garlic, 2-3 ounces of rock sugar, half a catty of watercress, a little star anise of rhizoma kaempferiae and 3 ounces of butter. If you are impatient, please cut all kinds of spices into petite shapes when preparing materials to avoid waiting for a long time to make basic soup; 2 oil dish preparation: according to the head, basic treatment: put a proper amount of sesame oil in each bowl. Make garlic into garlic. If there is no special tool, remember to use your left hand to help your right hand control the cutter head rhythmically when using the knife, so as to prevent garlic from splashing and ensure the quality of garlic. When finished, put it in a small bowl and put it in a small bowl for later use. Because the guests may have different requirements for salt and garlic, it is best to put them in the oil dish by themselves. If there are guests from Guizhou, consider preparing to season with dried Chili powder and appropriate amount of salt; Preparation of base soup: put on apron, turn on the range hood at the same time, heat the pan to 60% to 70% heat (that is, just see smoke), add half a catty of vegetable oil, heat it to 80% heat (the oil bubbles are gone and the smoke color/sound is just right), add 1 sesame oil, and turn it evenly with a spatula until it is 80% mature. Don't overdo it, the fragrance will collapse everywhere. Then add water, the amount of which is about three times that of the bottom of the pot, and boil for half an hour (the preparation procedure is omitted, so it is estimated that there is no problem). However, for the sake of cleanliness, it is suggested that after the bottom soup is ready, it should be transferred to an electric cooker before eating. 3 when you start eating, heat the prepared soup with fire, and prepare meat dishes at any time, which can be thick soup, not too spicy; When you need soup, don't add too much at a time. Vegetarian dishes are served after, potatoes, vermicelli and the like are served last. Because of its thick consistency, rotten soup is accompanied by frozen beer. Hehe, it tastes better. . . Don't forget to drink the sugar water in the ignition. . . . . . . . . . . Tips There is an unlucky person who should constantly take care of everyone's needs, such as sending water, adding soup, etc., to see if there is enough food, and finally wash the dishes. That person is usually me, but I don't have to worry about it this time, haha. . . The ingredients above PS have taken into account the tastes of non-Sichuanese. If you still can't bear its spicy taste, please treat spicy hot pot chicken as appropriate. It is an innovative combination of Sichuan cuisine, lettuce, roast chicken and spicy hot pot. Chicken and lettuce are the main ingredients, and the rest are chosen by the foodies themselves. Cooking method: Boil, burn and cook. Cut the slaughtered rooster into strips, put it in a pot, and soak it in salt, cooking wine and pepper for 20 minutes. Peel and wash lettuce and cut into strips. When the vegetable oil in the pot burns to 5 degrees, put the chicken pieces in the pot until 6 degrees, then take out the pot, put the lettuce strips in the pot and oil them, and then pick them up for use. Put the chicken pieces at the bottom of the hot pot, add a proper amount of red soup in the hot pot, soak the wild pepper to 9 degrees, add the cooked red soup, and sit with the raw materials and sauce at the same time, and the chicken can be eaten.