What seasoning should I put in the hot pot? Proportion and usage

White buckle 5g grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass grass 5 grams of rock sugar 1 two-grade Chili noodles 662 5 grams of branches of two green onions, 5 grams of grass, 5 grams of old buckle, 5 grams of Gan Song, 5 grams of dried tangerine peel, 5 grams of citronella, 5 grams of star anise, 5 grams of geranium, 5 grams of fennel, 8 grams of vanilla and 5 grams of vanilla extract. Before frying, cut the spices into 2-inch-long sections and soak them in warm water for about 20 minutes, and the peppers will swell up. Prepare 2 woks, 1 watercress, 25g onion, ginger and fermented grains, and 9 samples of garlic, broken rice, yam, lobster sauce and rock sugar. Stir well. In another pot, add 3kg butter to boil, then add salad oil and heat to 70-80%. Spoon the oil onto the mixed watercress and stir while dripping to prevent coking. Then put the watercress on the fire and cook for about 10 minutes. Stir-fry with fire. When the oil boils, simmer it with low heat. 15 minutes later, add about 25 grams of white wine and continue to stir fry. When the water content of each raw material is almost dry, add spices and stir fry until the raw material is 9 minutes dry, and stir fry for 5-65,438+00 minutes. As the saying goes, "no chicken is not fresh, no duck is not fragrant, and no bone is not thick." Milky color, positive taste and strong consistency. An old hen, an old duck, a pig bone, 15 kg, a crucian carp, 4 kg (crucian carp soup must be wrapped in gauze). In the process of hanging soup, 1, the raw materials should be soaked in water, and cold water should be soaked in 1 hour, so that the nutritional components in each raw material are in doubt, and the cooked soup is fresh and delicious. If the water boils, you can only add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5. Foam regularly to ensure that the soup is milky white. Stew the soup with strong fire to make thick soup, that is, white soup. Stew the soup over low heat to make a clear soup. Be sure to pay attention It is generally recommended to use a 4:6 pot, that is, 4 portions of clear soup and 6 portions of oil. For pot, raw materials: 50g of ginger, 50g of garlic, 50g of monosodium glutamate15g, 50g of chicken essence, 50g of pepper, 5g of yellow wine, 75g of sugar, 0g of fermented grains15g, 20g of dried pepper10g, and then put the master batch. Zanthoxylum bungeanum and dried capsicum are added with old oil and masterbatch. Clear soup pot bottom formula: chicken essence 30g monosodium glutamate 20g salt 10g pepper 10g jujube 10g medlar 5g garlic 10g ginger slices (peeled) 5g chicken oil 50g tomato 4g mountain delicacies 20g clear soup 4g lard 65438. 20 grams of Angelica sinensis and 20 grams of Codonopsis pilosula each, chopped into granules and put in the bottom of the white soup pot, which is particularly effective. Recovery of old oil. Guests are not allowed to put saucers, cigarette butts and other garbage at the bottom of the pot after eating, to ensure the hygiene of the soup, and it is strictly forbidden to eat anything containing pigments and smells. Make sure the bottom of the pot is clean. Pour the oil into a clean bucket. Second, after an hour of natural precipitation, gently remove the oil from your face. Then put it on the stove to cook. When the oil turns black due to long-term use or improper treatment, add water in the ratio of 1:2, boil it for about 10 minutes to precipitate 1 hour, and gently take out the oil on your face. Just cook. If the color is still black, you can continue to wash it once or twice. Solution to mixed soup: Reason: 1 Oil contains too much water. 2 Improper ratio of soup to oil. 3 guests eat improperly, causing mixed soup. Solution: beat most of the oil out of the pot. Put the old and new oil in the kitchen to get the formula of chafing dish bottom material (slag-free production). Slag-free bottom: Formula: 20 kg butter, 50 kg rapeseed oil, 0 kg chicken oil 10 kg bean paste 10 kg lobster sauce, 2.5 kg rock sugar, 3 kg Jiang Mo 15 kg high-alcohol liquor. 5 bottles of fermented glutinous rice juice, chopped green onion 10 kg, minced garlic 10 kg, pickled pepper 10 kg (boiled and chopped). Star anise 1 kg. Zanthoxylum bungeanum (soaked in water) Chop 2 packets of millet spicy. 0.5 fennel, 0.2 chopped licorice, 0.2 cinnamon, 0.2 clove, 0.5 nutmeg, 0.5 cinnamon, 0.2 cardamom, 0.2 cumin, 0.2 long pepper and 0.5 angelica. The method of making red soup is as follows: first, put a wok on a big fire, add butter and heat it to 80%, then add 1 kg of onion and 1 kg of coriander, remove the fishy smell, add 70% hot watercress, millet spicy, flat-dried, add ginger, onion, garlic, lobster sauce and pepper, and stir-fry until fragrant. Stir-fried, boiled with mash and rock sugar. When the soup is thick and spicy, it can be used in hot pot. Liquor is used to cool down, so as not to fry the bottom material. After frying, it will be stuffy for one night, and the oil will be drained the next day. Boil the impurities in water and use broth. To prepare red soup, we should pay attention to the following two points: First, the floating foam on the noodle soup is mixed with oil and must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming off the oil. Second, the road smells. If the salty taste is not enough, add salt appropriately; If the spicy taste is not strong, add some watercress, pepper and pepper; If it is too spicy or salty, you can add rock sugar or light soup. After supplementary seasoning, the taste of hot pot is more in line with the requirements of eating goods, and the flavor of authentic Chongqing hot pot is more prominent. Clear soup: 1) Raw materials for hanging soup (take 30 pot bottoms as an example): 6 kg of chicken, 0/5 kg of pig bone, 0/5 kg of ox bone, 500 g of ginger, 500 g of onion, 50 g of angelica and 0/00 g of codonopsis pilosula. 1. Rinse the original soup with clear water, then put it in boiling water to "drain" and then wash it with clear water. 2. Cut the chicken into large pieces. Put salad oil in the pot, stir-fry onion, ginger, angelica and codonopsis pilosula. 3. Put the raw materials into the pot, mix in 80 kg of water, first boil with high fire, remove the floating foam, and hang out the fragrance with low fire. Cooking: 1. Clear soup: salt, monosodium glutamate, chicken essence, chicken powder, meat sauce treasure, pig essence, chicken essence, onion, jujube, medlar, fragrant sand and ginger slices. 2. red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, meat sauce, pork essence, fermented glutinous rice juice, chicken essence, onion, ginger slices and cardamom. (Soup boiled with impurities) Hot pot seasoning must be prepared, as long as it is prepared, it will not be afraid of fragrance.