If you want to have hot pot with your family in winter, what are some delicious and affordable pot base recommendations?

Spicy special fragrant pot bottom ◎

The base ingredient formula is 200 grams each of salad oil and butter, 250 grams each of glutinous rice pepper and Pixian bean paste, and 50 grams of dried pepper festival , 14 grams of fragrant fruit, 4 grams each of bay leaves, cumin, cinnamon, and tempeh, 5 grams of grass peel, 16 grams of scallops, 10 grams of pepper, 6 grams each of cumin and sand ginger, 2 grams each of tangerine peel, cloves, and licorice, 8 grams of fennel, 7 grams of white cardamom, 10 grams each of galangal and ginger, 9 grams of nutmeg, 40 grams of green onions, and 20 grams of rock sugar.

To prepare, stir-fry glutinous rice cake peppers and Pixian bean paste with salad oil and butter. Add the remaining base recipe and 10 grams of Sichuan peppercorns, and stir-fry until the skin and flesh of the peppers separate and become red in color.

◎Adjust the pot (single pot): 6 grams of dried chili knots, 2 peeled ginger slices, 3 garlic, a small piece of rock sugar, 5 grams of Huadiao wine, 0.5 grams of pepper, Maggi fresh chicken 3 grams of powder, 2 grams of Maggi umami juice, 50 grams of hot pot base, and 350 grams of milk soup.

It is recommended to eat spicy beef.

◎Cut 500g of spicy beef premium beef into thick slices, put it into a container, add 5g each of Maggi beef powder, Maggi fresh spicy sauce, 3g loose meat powder, corn starch, and chili in order 10 grams of each powder, 2 grams of pepper powder, 1 egg, 30 grams of vegetable oil, 12 grams of wet cornstarch, then mix the beef evenly

Me~:

Method 1 : Spicy hot pot base ingredients

The first step is to prepare half a bag of hot pot ingredients, chili sauce, Sichuan peppercorns, dried chili peppers, star anise, cinnamon, bay leaves, grass fruits, kaempferol, garlic, onion, ginger and garlic.

The second step is to add oil to the pot and stir-fry the Sichuan peppercorns, dried chili peppers, star anise, cinnamon, bay leaves, grass fruits and kaempferol until fragrant.

The third step is to stir-fry the ginger and garlic over high heat. Add the chili sauce and stir-fry until the red oil comes out. Add water and bring to a boil. Simmer for 20 minutes. Remove the onion, ginger, garlic, star anise, etc. Materials are enough.

Method 2: Maoxuewang hot pot base

The first step is to prepare duck blood, beef louver, cabbage, soybean sprouts, king oyster mushrooms, fried tofu, soy sauce and green onions. Ginger, dried chilies, chili peppers, peppercorns, vegetable oil and stock.

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The second step is to wash the soybean sprouts OK, cut the duck blood into cubes, slice the king oyster mushrooms, shred the beef louvers, and cut the cabbage into cubes and set aside.

The third step is to boil water in the pot, blanch the cabbage in the pot, put it in the bottom of the pot, scald the duck blood directly and take it out. Add oil to the wok and sauté the pepper and chili until fragrant.

The fourth step is to add soybean sprouts and stir-fry, then put it on top of the cabbage. In the pot, add oil and stir-fry the chili sauce, add onion and ginger, stir-fry, add stock and cook.

The fifth step, after boiling, add duck blood and cook, put the bean paste and king oyster mushroom into the pot, then put the beef louver into the pot and cook, pour it all into the cabbage pot, and then put it into the pot. Fry the dried chili until fragrant and pour over it.

Method 3: Lamb and Scorpion Hot Pot

In the first step, prepare lamb and scorpion, light soy sauce, salt, rice wine, pepper, vegetable oil, sesame oil, soybean paste, red bean curd, oyster sauce, Sugar, fennel, natural, star anise, cinnamon, bay leaves, tangerine peel, amomum villosum, dried chili pepper, white pepper, onion, ginger, garlic and peppercorns.

The second step is to wash the sheep and scorpions and marinate them with light soy sauce, salt, rice wine and peppercorns.

The third step is to soak the spices and dried chilies directly. Prepare a pot and add water to boil. Boil the sheep and scorpions and take them out. Prepare a pot and add oil. Saute the spices and dried chili until fragrant. Wrap them in tea bags.

The fourth step is to add oil to the pot and stir-fry the sheep and scorpions. Add onion, ginger, soybean paste, fermented bean curd and oyster sauce and continue to stir-fry.

The fifth step is to add water to wrap the spices in the pot and bring to a boil. After simmering, remove the spices, onion, ginger and garlic to collect the juice.