Sichuan hot pot practice home-cooked practice

In the preparation of ingredients, it can best represent the typical character of Sichuan spicy. Authentic beef omasum hotpot is famous for its heavy oil. Traditional soup base is made of spicy douban, Yongchuan douchi, Ganzi butter and Hanyuan pepper.

First, put the butter in the pot with high fire, chop up the watercress, pour it in, and stir-fry the pepper until it is red and oily. Then, add beef soup, add fermented bean paste, broken rock sugar, ginger, Sichuan salt, fermented grains and pepper, and cook.

Rinse: To clip the materials and cook them in a pot, the key points are: first, we must distinguish between various materials, not all of which can be scalded.

Generally speaking, materials with tender and crisp texture and instant cooking are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings and spinach. Moreover, the texture is a little dense, so it is not easy to cook in an instant. It needs to be scalded for a while, such as hairy belly, mushroom liver, beef slices and so on.

Secondly, we should observe the changes of soup. When the soup brine keeps boiling and rolling, and there is enough oil on the soup brine, it is delicious and can also be kept warm.

Thirdly, it is necessary to control the heat. If the heat is too high, the food will get old, and vice versa.

Fourth, be sure to hold the food steady when it is hot, otherwise it will be easy to boil if it falls into the pot.

Eat and cook.

Sichuan chafing dish

Boiling: it is to put the ingredients into the soup to cook. The key point is:

First of all, we should choose materials that can be cooked, such as hairtail, meatballs, mushrooms and other raw materials are relatively tight and must be heated for a long time before eating;

Secondly, we must master the heat, and some have to cook for a long time.

Dietary experience

The experience of eating hot pot should be meat first, then vegetarian. When scalding, be sure to boil the soup and soak it all in the soup for scalding.

The second is to adjust the spicy taste. The methods are: if you like spicy food, you can eat it from the oil on the side of the hot pot; On the contrary, hot food is cooked from the middle boiling point;

Thirdly, when eating hot pot, you must drink a cup of tea to stimulate appetite, help digestion, relieve greasy, change the taste and reduce spicy feeling.