What are the types of ingredients and portion sizes of the brine and how to boil them?

Recipe: 25g anise, 15g cinnamon, 15g aniseed, 15~25g licorice, 10g cinnamon, 10g sansai, 10g woad, 3~5g peppercorns, 20g sarin, 10g cardamom, 5g nutmeg, 15g cao guo guo, 5~15g cloves, 100g ginger, 150g green onion, 100g wine, 350~500g rock sugar, 15g monosodium glutamate, 350~500g salt, 5,000g fresh broth, 50g oil, 50g sachet, 2 sachets, 2 preparations. 1 star anise, cinnamon, aniseed, licorice, Sannai, Isatis tinctoria, peppercorns, nuts, nutmeg, grass nuts, cloves, etc. divided into two, respectively, into a loose gauze bag and tie the bag with a thin rope; ginger cleaned and patted; green onions with the roots and whiskers cleaned and pulled knots. 2 large pieces of rock sugar first roasted on the fire, and then put on the board gently cracked, and then with refined oil into the pot, stir fry with low heat until crimson, mixed with 500 grams of boiling water, that is, into the sugar color. 3 pot on the fire, mixed with 5000 grams of fresh broth, put ginger and onions, seasoned salt, monosodium glutamate and sugar color, and then into the spice packet, boil and then slowly simmer with a small fire until the flavor overflowing, that is, into a fresh brine. Three need to pay attention to the problem 1 fried sugar color, must be slowly fried with low heat, and sugar color should be slightly tender, otherwise fried sugar color has a bitter taste. 2 according to the traditional method of modulation of brine usually do not add monosodium glutamate (MSG), but due to the fresh brine most of the freshness is not enough, coupled with the freshness of people's requirements in recent years seems to have been more and more high, so in the process of modulation can also be added in moderation of the monosodium glutamate (MSG). It should be noted that adding monosodium glutamate in brine will not have side effects, because monosodium glutamate will produce sodium pyroglutamate at a temperature of 160℃ or above and thus lose its freshness, while the temperature of brine when boiling is generally not more than 105℃. 3 The brine should generally be added to the tender sugar color, so that the brine will have a sweet taste. After adding tender sugar color, licorice can no longer be added. However, from the point of view of drug properties, licorice has the effect of harmonizing all flavors and improving freshness. Therefore, after the addition of sugar color, brine can still be considered to add a little licorice.4 Cloves contain clove oil phenol, its flavor is very strong, the use of specific circumstances can be adjusted according to the amount. Generally speaking, 5000 grams of fresh soup in the amount of cloves should be controlled between 5 to 15 grams. 5 for the production of brine onion should retain its roots, which can make the brine flavor more fragrant. This is a years of production of brine masters taught the author's experience. 6 The above brine recipe with sugar color, and the color is brownish-red, known as red brine, if you remove the recipe for sugar color will become white brine. In addition, some people love to add dried chili peppers in the brine, so it becomes spicy brine. Second, the use of brine and storage methods The use of brine 1 Where animal raw materials in the brine before the need to do blanching, otherwise the raw materials directly into the pot, will lead to a sharp reduction in brine, resulting in the taste of the dish is too salty. 2 A pot of good brine, should often brine fresh flavor stronger animal raw materials, so as to increase the fresh flavor of brine. The key is the Sichuan red sharp chili pepper, chopped into 1 cm long small sections (spare), then the Sichuan specialty of pepper (especially numb), put in the appropriate amount of salt, monosodium glutamate, oyster sauce, cooking oil, etc. Stir fry, and then add the broth simmering. This will be ready. (I especially asked the Sichuan chef oh!!!) Spicy hot flavor characteristics as its name, but also add a "fresh" word. Because of the use of fresh raw materials, the flavor is prominent, of course, fresh! Culinary industry said "spicy does not cover the fresh", "a hot such as three fresh", are the "spicy hot after small" set in one. Hot and spicy hot pot preparation method Ingredients: (according to their own preferences, the types of raw materials, how much can be increased or reduced) Meat: rabbit waist 50 grams of tripe 50 grams of eel 50 grams of pig ring throat 50 grams of lunch meat 50 grams of duck intestines 30 grams Vegetables: lotus root 80 grams of lettuce 80 grams of winter melon 50 grams of mushrooms 50 grams of tofu 50 grams of cabbage 80 grams of cabbage 50 grams of green cabbage 80 grams of Seasonings: 250 grams of vegetable oil 100 grams of Pixi County 150g Yongchuan black beans 50g rock sugar 10g peppercorns 5g pepper 2g dried chili 30g mash juice 20g Shaoxing wine 20g ginger 10g salt 100g strawberry 10g cinnamon 10g pai cao 10g white mushrooms 10g chili noodles 250g fresh soup 1500g production procedures: 1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI County Douban (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam into the brine. 2、Make the main ingredients. Wash cabbage, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pork ring throat cut into 4 cm square. Cut the luncheon meat into thin slices about 4 cm square; cut the veggies into thin slices about 3 cm. With a cleaned bamboo skewer, the dishes will be threaded into a string of about thirty or forty grams. 3, hot system. Marinade pot placed on a high flame, so that it maintains a small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding ripe. 4、Dipping. Hot ripe dishes on the plate with chili pepper and fried salt, according to their own taste needs to be dipped in chili pepper and salt and then eat. Either dip or not dip, more or less at your own discretion. Easy to appear problems and solutions: hot finished product is not cooked. The main ingredients used in spicy hot pot should be relatively easy to mature. Can not be used like chicken wings, chicken claws, duck palms, beef and other raw materials that are not easy to hot cooked. Eel, scallop dishes, scalding time should also be longer, scalding such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking. In Sichuan cuisine in all dishes, the current use of spices in the most varied or to Sichuan spicy hot pot as the representative of the second for the Sichuan brine, its spices can be used with spicy hot pot spices, just in the variety of dosage has some differences. According to my understanding, in the early years, some hot pot restaurants in the spicy hot pot like to use poppy husk, that after adding the flavor is particularly fragrant, so in the old days of Sichuan spicy hot pot in the use of quite common. As we all know, opium is extracted from opium poppies, and the disaster and pain brought by opium to the Chinese nation in the old society is still fresh in our memory, and the addition of poppy husk in hot pot is also expressly prohibited by the State. In view of this, later hot pot practitioners have changed to use some other spices to replace the poppy husk aroma, pain, diarrhea. The following according to the author's experience, the Sichuan hot pot of various spices for a brief introduction, only for the reader's reference. 1 Gan Woad in spicy hot pot soup or brine commonly used in a kind of fluffy, black-brown root spice, Chengdu people called vanilla, Chongqing people called it Xiang Woad, in fact, should be called Gan Woad, also known as Gan Woad incense. With a pungent, almost strong turpentine-like odor and the ability to regulate qi and relieve pain, open up depression and awaken the spleen, Isao is used as a traditional Chinese medicine for treating chest and abdominal distension, stomach pain and vomiting, loss of appetite, and dyspepsia. Add this spice to spicy hot pot soup or marinade for a strong flavor. But pay attention to the amount of grasp, a dosage should not be more than 5 grams, otherwise the aroma "greasy people". 2 cloves, also known as male cloves, sub-cloves, for the flower buds of cloves, cooking is commonly used in the dry products, strong flavor, taste the tongue, tongue feeling, its nature of pungent and warm, warm stomach, hiccups reverse, wind, analgesic effect. In cooking the amount should be within 1 to 2 grams, do not use more. 3 anise should be called aniseed, also known as fennel, dashi, August beads, which is a more familiar flavor of spices. It is characterized by an aromatic smell and a slightly sweet taste. It is pungent and warm in nature, and has the effect of warming the stomach and dispelling cold and treating hernia. In cooking, whether hot pot, braised, brine can be used. Because of its flavor is someone like someone annoyed, it is more flexible in the use of 5 to 10 grams is appropriate. 4 cumin, also known as fennel, cumin cabbage, Huaixiang, wild fennel. Most areas of the country are cultivated, and familiar, its fresh stems and leaves in the cooking commonly used in the production of fennel beans, fennel stuffed dumplings and so on. The ripe fruits resemble small grains of rice or cumin, and have a peculiar aroma. Used as a spice, it is widely used in braised, marinated and spicy hot pots. The dosage can be appropriately increased in hot pot, such as 10 to 20 grams or a little more. In terms of medicinal use, it is pungent and warm in nature, and has the effect of moving qi and relieving pain, strengthening the stomach and dispersing cold. 5 Cao Guo A fruit of the ginger plant Cao Guo, tastes strange and unpleasant. Its medicinal properties of warm, pungent flavor, dry dampness and spleen, expectorant and warming the middle, by cold and anti-malarial effect. Cooking can be broken or whole grain use, as a spice and beef with burning or with brine, its flavor is particularly good. Grass berries in spicy hot pot and brine should not be used more, put 3 to 5 more appropriate. 6 sand nuts, also known as spring sand nuts, Yangchun sand nuts, the plant is the mature fruit of Yangchun sand, taste astringent, smell fragrant, medicinal properties of warm, pungent flavor. It is warm and pungent in nature. It has the function of promoting qi and relaxing the middle, strengthening the stomach and eliminating food, and is used in stomach and abdominal distension, loss of appetite, nausea and vomiting, enteritis, dysentery, and fetal restlessness. Used in hot pot and marinated vegetables is not too much, to 3 grams or less. 7 Sannai Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores and traditional Chinese medicine stores sell dried slices of it, and its flavor is aromatic. Warm and pungent in nature, it can warm the middle and remove dampness, move qi and relieve pain, treating acute gastroenteritis, dyspepsia, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatic arthritis, bruises and so on. In cooking, it is mostly used in burning, brining, spicy hot pot, and the dosage is mostly between 5 and 10 grams. Guangdong people use ginger to make salt chicken. In recent years, Sichuan Jianghu cuisine in the production of "Sannai dishes", that is to say, the main ingredients plus a large number of Sannai and dried red pepper, dried pepper cooking and become. This dish because of its flavor and aroma peculiar, it is praised, but has not been reported. 8 Ling Cao is a spice widely used in hot pot in recent years. Because the market are sold as dried, so it is not easy to recognize. After I asked for advice, the dried product to our school Xu Jiangpu Associate Professor verification: should be called Lingxiangcao, also known as zero-ling incense, for the primrose family pearlwort plants. Is a perennial herb, has a strong aroma, taste sweet and flat. Used in spicy hot pot, the general dosage of no more than 5 grams. There is another spirit herb on the market, the name of basil, can replace the above one, but belongs to the family of Labiatae, also known as zero Ling Xiang, also known as nine layers of pagoda, vanilla, fragrant pellitory, duck's head, bird's head grass, etc., and its sexual flavor is pungent and warm. In terms of medicinal use, its flavor is pungent and warm, and it has the effect of curing wind-cold and cold headache. 9 Pai Cao Like Ling Cao, it is also a spice commonly used in spicy hot pot in recent years. A few days ago, I asked Prof. Xiong Si Zhi to help find relevant information, and soon get the results: row of grass, also known as row of incense, fragrant row of grass, fragrant sheep, hairy stalk pearl vegetable, also belongs to the primrose family plants, its taste sweet and flat. With the treatment of colds, coughs, rheumatism, menstrual disorders and other effects. The dosage in the spicy hot pot should not be too much, 3 to 5 grams can be used, can also be used in the brine. Some people say, in spicy hot pot and brine, "spirit grass to increase the aroma, row of grass antiseptic", in fact, a lot of pungent flavor seasoning are different degrees of bacteriostatic antiseptic effect. 10 cardamom, also known as round cardamom, the market or drugstore has written for the hundred kow, kowren. Mouth taste of astringent flavor, because of its medicinal flavor of pungent and warm, so there is a gas, warming the stomach to eliminate food, dampness to stop vomiting, to solve the role of alcohol poisoning. Add 3 to 5 grams in spicy hot pot. Because of its good flavor, so the dosage is small. 11 Nutmeg alias jade fruit. In recent years, it is very common to use it in hot pot, but the taste is not good, its medicinal flavor is pungent and warm, with the effect of warming the spleen and stomach, astringent intestines, and lowering the gas. This thing can not be used more, 2-3 can be. 12 Cinnamon, also known as cinnamon. It is pungent, sweet and hot in nature, and has the effects of tonifying yuanyang, warming the spleen and stomach, removing accumulated cold, and promoting blood circulation. It is used to treat kidney yang deficiency, cold pain in the heart and abdomen, and prolonged diarrhea. It is oily and has a strong flavor. The taste is pungent and spicy with a slightly sweet aftertaste. In the spicy hot pot and brine dishes in the use of very common, the amount of 5 to 10 grams is appropriate. In fact, spices are widely used in Sichuan hot pot, such as fragrant leaves, for the leaves of the geranium tree, whether spicy hot pot or white soup hot pot, can be used for 1 to 3 leaves for aroma; and Wicker betel, for the Pepper family plants, in addition to aroma, experienced hot pot chef also draw on the experience of medicinal cuisine, add Wicker betel used to enhance the spicy flavor of the spicy hot pot. Others include chuanxiong, angelica, angelica, dahurica, tangerine peel, patchouli ...... are too numerous to list here. Plant spices in cooking with good, the dishes are welcome, not good with the appetite, but also may lead to negative effects. I summarize my own experience over the years on the use of spices, probably the following experience: 1 diligent observation, often to the market to understand the emergence of new spices, spices used in innovative dishes on the catering market, must be done in mind. 2 on the spices should learn to look, smell, taste and other methods to identify, especially their own unfamiliar spices. It is also clear that both the same spice quality varies greatly, so in the use of high-quality products must be selected. 3 As mentioned earlier, spices have positive and negative effects, "is medicine three poisons," the saying seems to have some truth. Here we go back to the sentence 8 years ago: spices can not be put more, because it is medicine. In the use of spices must be flexible to increase or decrease. If you add spices in the cooking dishes to make diners feel fragrant and delicious, but can not say that the dishes in the end put what spices, then I think this is the use of spices to the best realm. 4 In practice, our chefs and herbalists have also created a number of single-spice dishes, but the amount of spices on the large side, such as clove duck, rabbit with three nai, elbow with sand nuts and so on. The spices used in these dishes are much larger than the amount of spices applied to hot pot, but there is no strange taste, medicinal flavor, which may be the use of a single ingredient with a variety of ingredients produced by the changes in the different it. 5 Cooking is an interdisciplinary industry, for the 21st century cooks, the need for more knowledge of related disciplines, such as the spices involved in this article, most of the original is the nature of the pungent and warm Chinese medicine. From the point of view of Chinese medicine, pungent and warm medicine is generally for Yang deficiency, fear of cold, spleen and stomach weakness, dampness and heavy people apply. Sichuan spicy hot pot why like to use spices, including chili peppers, peppercorns, which is not unrelated to the Sichuan basin summer hot and humid, cold and wet in winter. But spicy hot pot for the yin deficiency heat heavy, Yang Sheng fire Wang people are not very suitable. Another example is for people with qi deficiency, if the spices used to promote qi and qi medicine more, it will consume the gas, the body is more weak. Therefore, add cinnamon, ginger and other yang, tonic spice medicine more reasonable. Since ancient times, China's health care groups have "medical food", "medicine and food" point of view, only in modern times the degree of importance of this point of view is different. Therefore, we should learn more about Chinese medicine, traditional Chinese medicine knowledge hot pot base recipe and frying methods, a small pot frying method recipe Ingredients: 3 kg of butter Salad oil 2 kg Pixian Douban 1 kg white wine 50 grams of mash 20 grams of Ziba pepper 1,5 kg ginger 1 two garlic 1 two peppercorns 1.5 two tempeh 15 grams of Yibin broken rice vegetables 15 grams of sugar 1 two top grade chili pepper 2 two green onions 1 two 3 inch section Spices Prepare 2 frying pan, one inside the (bean curd, green onion, ginger, mash, 25 grams of white wine, garlic, crushed rice and vegetables, edamame and rock sugar)*** 9 samples mixed well. Another pot to add 3 pounds of butter boiling, then add salad oil to 7-8% heat, with a spoon to the oil and even the top of the beans, while dripping oil while stirring, so as not to scorch the beans. Stir the oil while dripping to avoid scorching the dal. Then put the beans on the fire with medium heat and simmer for about 10 minutes, the beans are almost dry when the water under the Zipa chili, switch to high heat when the oil boils, switch to low heat and simmer, 15 minutes after adding about 25 grams of white wine, continue to stir fry until the water of each raw material is almost dry when added to the soaking up the spice to continue to stir fry until the raw materials 9 minutes dry under the soaking up peppercorns, stir frying for 5-10 minutes can be. Hanging soup As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick," so when hanging the white soup must pay attention to the matching of raw materials, in order to ensure that the soup is fresh and flavorful. Its characteristics are: milky white color, taste, thicker consistency. Old hen a mother of a duck pig bones 15 pounds of crucian carp 4 pounds (crucian carp soup must be wrapped in gauze) Hanging soup process 1 raw materials to blanch blanch through 2 cold water to soak the raw materials for 1 hour, so that the raw materials inside the nutrients suspected of solid, simmering soup is fresh and flavorful. 3 Hanging soup when adding ginger, onion, wine, pepper particles. 4 one-time mixing of full of water, if the water is boiled dry, can only be added to the soup pot of boiling water to the pot of boiling water, prohibited to add cold water in the soup pot. Do not add cold water to the soup pot.5 Froth the soup frequently to ensure that the soup is creamy. The soup should be simmered over high heat for a thick, white soup, or over low heat for a clear soup. Be careful. It is recommended to use a 4:6 pot, i.e. 4 parts broth and 6 parts oil. To pot ingredients: ginger particles 50 grams of garlic particles 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 pounds of fresh broth 3 pounds. Remember: the flavor first, and then put the mother ingredients. Peppercorns and dried chili peppers to the old oil and the mother of the material put and then put. Clear soup base Recipe: chicken 30 g MSG 20 g salt 10 g pepper 15 g jujube 10 g goji berries 5 g garlic 10 g ginger (take the skin) 5 g chicken oil 50 g tomato 4 slices of mountain treasures 20 g broth 4 catty. Lard 100 grams of mountain treasures (sheep's blood bacteria, bovine bacillus, slippery mushrooms, etc.). (Mushrooms, mushrooms, etc.) 20 grams of angelica and ginseng **** chopped into granules and put into the bottom of the pot of white soup is very good. Recycling of old oil A customer is not allowed to eat the bottom of the pot to put any flavor plate, as well as cigarette butts and other garbage, to ensure that the soup is hygienic, and is strictly prohibited to contain any coloring and taste of things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket. After an hour of natural precipitation, gently remove the oil from the surface and put it on the stovetop to boil. Wash the oil If the oil has been used for a long time or is not handled properly and becomes black in color, add water with a ratio of 1:2, boil it for 10 minutes to settle for an hour, gently remove the oil from the face and boil it. If the color is still black, keep washing once or twice. Mixed soup solution: 1 reason: 1 oil containing water is too heavy 2 soup and oil ratio is not appropriate. 3 guests eat improperly caused by mixed soup. Treatment: most of the oil in the pot to beat, replaced by the kitchen of the old oil can be Hot pot seasoning and soup requirements: 1 numbness is not enough: add fried peppercorns and old oil can be stirred 2 numbness is too heavy: add sugar and mash stirring with the right amount of old oil. 3 spicy flavor is not enough: add fried Ziba chili peppers and stirring in the old oil. Attention Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, pickled cumin moderate amount, the old ginger particles moderate amount of frying to half-dry when adding white wine frying dry can be) 4 spicy too much: from the pot to take out part of the old oil, participate in a part of the broth and then add an appropriate amount of mash and sugar can be. 5 salty enough to dissolve the salt, add sugar and stir the mash and sugar. 5 salt taste is not enough salt dissolved in broth and added to the bottom of the pot can be 6 too salty: add lotus root slices and potato slices can be one point, or add the right amount of broth can also be solved. (Lotus root slices and potatoes have a salty effect) 7 In order to ensure that the guests of the reckless behavior and pour a lot of vegetables into the pot to affect the quality of the bottom of the pot, please keep the bottom of the pot 8 minutes full. Five spice chili sauce color bright red, delicate organization, salty and sweet, fresh and spicy, with a strong five spice, soy sauce mixed flavor. The operation points are as follows: (1) Ratio of raw materials: red pepper 10kg, salt 1.5kg, sweet flour paste 3.0kg, sugar 50.g, 6g of fennel, 6g of cumin, 6g of pepper, 4g of cinnamon, 3g of pericarp, 1g of acetic acid, 1g of sugar, cooled boiled water 30g. (2) Processing equipment: dry and wet crusher, a large porcelain jar, plastic mixing basin. (3) Processing: 10kg of red pepper with water to wash and dry, and five spices 25g, salt 1.4kg, according to the proportion of crushed together into the cylinder. Sugar 50g, saccharin 1g, acetic acid 1g with 30g of cold water to dissolve, and sweet pasta sauce mixed together and poured into the chili pepper material cylinder, stirring and mixing well, with the salt left behind to cover the surface of the material, sealing the mouth of the cylinder fermentation. Temperature of about 25 ℃, the general fermentation of 10 days into. Chili red oil First refining water: pepper, star anise, red pepper (preferably Sichuan), shennai, cinnamon, allspice, cloves (a little bit, because the taste is too big), ginger, garlic, grass nuts, licorice, water and so on boiled for a period of time and concentrated and obtained. Then: heat the pot, inject salad oil (oil temperature should not be too high), add pepper, a lot of red chili powder (produced in Sichuan for the best), cumin, anise, cinnamon, sesame leaves, Wang Shouyi thirteen spices, white sesame seeds, strawberry low-temperature refining to the oil red, add the right amount of concentrated seasoning water, and then refining for a period of time can be. How to make chili oil Mix "Chao Tian Pepper" and "Er Jing Strip" two kinds of chili noodles according to the ratio of 3:2, add a little salt and a small spoon of sesame seeds 3 or 5 walnuts washed and dried, knocked out the cracks with a small hammer, together with dozens of new peppercorns into the chili noodles Put canola oil (don't use refined oil) 750 grams (can be made of 250 grams of chili noodles) refining, turn off the heat, let it air dry for 3 or 4 minutes, then poured it into the chili noodles, pouring oil with a spoon. While pouring oil, use a spoon to stir the chili noodles to make it uniform By refining the chili oil in this way, you can already do the Sichuan restaurant gazpacho master! A variety of spicy hot pot base 1 "Niu Hua spicy hot pot Some people say that hot pot is a beautiful and fashionable Chongqing city girl, then I say that spicy hot pot is a beautiful and elegant Sichuan country girl, and as usual, spicy water. When Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of hot and spicy; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan hot and spicy hot pot with its pervasive offensive to occupy the national market. Sichuan spicy hot to Leshan area as a representative, Leshan spicy hot the best is concentrated in the Wutongqiao District. Speaking of Wutongqiao this bullet, is indeed one of Sichuan's famous "food house", Xiba tofu, spicy hot pot and bean curd brain are produced here; and the district's Niuhua town, but also has the best spicy hot pot and bean curd brain known as the "double food paradise". Niuhua hot and spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with the addition of cinnamon, chenpi, dried chili pepper segments, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other simmering into a casserole dish placed on the fire in the ring table, so that the edge of the pot is slightly higher than the desktop. The main ingredients of the spicy hot pot can be really varied, from flying in the sky, running on the ground, swimming in the water to hanging on the branches, the earth, everything: pigeon meat, chicken wings, foot skin, chicken breast, chicken legs, duck tongue, duck paws, quail eggs, beef, tripe, mutton, prawns, lobsters, crucian carp, loach, eel, potatoes, sweet potatoes, side-ear roots, cucumbers, bitter gourd, lentils, mushrooms, mushrooms, enoki mushrooms, gluten, soybean skins, Vermicelli, vermicelli, seaweed, fungus, bean sprouts, dried tofu, oil tofu, bitter bamboo shoots, tall bamboo shoots, lettuce leaves (called phoenix tail), lotus root ...... Except for vermicelli, vermicelli and pig's blood, which are boiled in a bamboo funnel, and bean sprouts and side-ear roots, which are tied on bamboo sticks with thin threads, the rest of the ingredients are either sliced, chopped or torn into pieces, threaded on thin bamboo sticks and placed in small square baskets. Customers are free to choose according to taste. Different from the Chengdu spicy hot as with refined salt, chili powder, pepper powder, monosodium glutamate, green onion with a dry plate, not the general red oil chili plate, Niuhua spicy hot dishes and ingredients can be described as one of the best: hot spicy hot is the duck tongue is the best, Niuhua people commonly known as "aircraft", the degree of tenderness and crispness I do not know how many times stronger than the tripe, duck palms and loach! Niu Hua spicy hot pot is generally divided into red and white stick: each 10 cents of white stick is vegetarian and cheaper meat dishes, 50 cents a red stick is mostly meat dishes. For less than 100 yuan, with drinks, you can get five or six people a decent meal. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot small stores throughout the urban and rural streets and alleys, young and old. In recent years, Niu Hua spicy hot not only in Sichuan snacks to lay its "Shu Sheikh" status, but also out of Sichuan, for the people of the country to bring a cozy enjoyment.