What brand of hot pot is the hottest?

When it comes to hot pot bottom material, Sichuan hot pot bottom material is the hottest.

The suggestions are as follows:

1, the bottom material of Hong Jiu Jiuchafing dish.

This is a pure Sichuan spicy flavor. Compared with other spices that like to eat hot pot, Hong Jiu wine has a very strong flavor. This is also the fundamental reason why I have been standing behind Hong Jiu. Of course, there is another accidental reason. I often cook with the hot pot seasoning of Hong Jiu wine, which is very good, so even if I don't eat hot pot, it is a good substitute for bean paste.

2, the bottom of the week.

Zhou's big red packaging is very common, semi-solid and has a lot of red oil. The disadvantage is that the outer package is covered with super oil after opening, and the pepper particles are clearly visible after launching. The food itself is fresh, and the ingredients of the hot pot itself are slightly spicy and spicy, and the taste is very spicy. The taste is not greasy, it belongs to a relatively fresh bottom material, and it has a long aftertaste, but it will be a little salty if you eat too much. It is recommended to dip it in dipping sauce.

3, Chongqing specialty Qiaotou hot pot bottom material.

Chongqing specialty Qiaotou hot pot bottom material is the old hot pot brand, which contains butter. Butter or other animal oil is used as raw material to enhance flavor and taste, so as to keep hot pot spicy but not dry, and it is absolutely rarely spicy. It is most suitable for eating in winter, with lasting spicy taste and warm body after meals.

DIY, a serving of Sichuan hot pot bottom material.

Composition:

Butter 3 kg salad oil 2 kg Pixian watercress 1 kg liquor 50 g fermented grains 20 g Ziba sea pepper 1.5 kg ginger 1 two garlic 1.5 two peppers 1.5 two douchi1.

Exercise:

First, cook the rapeseed oil, then pour the ginger, garlic and green onions into the pot, then stir-fry the watercress in the pot, and dry the water in the watercress. You need to stir fry slowly with medium or small fire here. Finally, add pepper, pepper, aniseed, Anemarrhena asphodeloides and other spices, add a little water, boil the water, then add rock sugar and fermented grains and stir fry. Finally, add a little water to boil, and after the fragrance comes out, cool to form the hot pot bottom material.

Hot pot soup:

Blanch pork bonzi bone (beef bonzi bone) with ginger and garlic, simmer with medium heat until the soup is milky white, and add monosodium glutamate and chicken essence.

When eating hot pot, add a little oil to heat it, then pour in the bottom material of the hot pot, stir-fry the fragrance, add the soup, and cook it.