How to make spicy hot pot

Professional: the key is the red sharp chili pepper from Sichuan, chopped into 1 cm long small sections (spare), then the Sichuan specialties of hemp pepper (especially numb), put in the right amount of salt, MSG, oyster sauce, cooking oil, etc. stir-fried, and then add the broth simmering. This will be ready. (I especially asked the Sichuan chef oh!!!)

The flavor characteristics of spicy hot pot as its name, but also add a "fresh" word. Because of the use of fresh raw materials, the flavor is prominent, of course, fresh! The culinary industry said that "spicy does not cover fresh", "a hot as three fresh", are the "spicy hot after small" set in one.

Methods of making spicy hot pot

Accounts: (according to their own preferences, the type of raw materials, how much can be increased or reduced)

Meat: rabbit waist 50 grams of tripe 50 grams of eel 50 grams of pork ring throat 50 grams of lunch meat 50 grams of duck intestines 30 grams

Vegetarian: 80 grams of lotus root 80 grams of romaine lettuce 80 grams of melon 50 grams of mushrooms 50 grams of tofu 50 grams of cabbage 80 grams of cauliflower 50 grams of cabbage 80 grams of vegetables 80 grams of vegetables 80 grams of vegetables 50g cauliflower 80g cabbage 80g

Seasoning: Butter 250g Vegetable oil 100g Pixian Douban 150g Yongchuan black beans 50g rock sugar 10g Pepper 5g Pepper 2g Dry chili 30g Mash juice 20g Shaoxing wine 20g Ginger 10g Salt 100g Cao Guo 10g Gui Pi 10g Pai Cao 10g Mushroom 10g Chili powder 250g Fresh broth 1500g

Seasoning: Beef 250g Cinnamon 10g Pai Cao 10g Mushroom 10g Chili powder 250g Fresh broth

These are the ingredients of the soup. Production procedures:

1, make brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixian Douban (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh broth. 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 to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig 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, thread the dishes into a string of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo sticks hot, according to the different dishes of the fire hot hot ripe.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot 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, hot time should also be longer, hot such raw materials do not swing too much, too fast, master the fire, there will be no problem of undercooking.

All dishes in Sichuan cuisine, the current use of spices in the most varied or to Sichuan spicy hot pot as a representative? Followed by Sichuan brine, its spices can be used interchangeably with spicy hot pot spices, just in the variety of dosage has some differences . According to my understanding, in the early years of some hot pot restaurants in the spicy hot pot like to use poppy husk, that after adding the flavor will be particularly fragrant, so in the old 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 marinade commonly used in a kind of plush, 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 exceed 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 product, strong flavor, taste of the tongue, tongue feeling, its nature of pungent and warm, warm stomach, hiccups, wind, analgesic effect. The amount in cooking should be within 1 to 2 grams, never 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, fennel, cilantro, Huaixiang, wild fennel. Most areas of the country are cultivated, and familiar, its fresh stems and leaves in cooking commonly used in the production of fennel beans, fennel stuffed dumplings. 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?Grass Fruit The fruit of a kind of ginger plant grass fruit, tastes strange and bad. 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, put 3 to 5 more appropriate. 6 sand nut, also known as spring sand nut, Yangchun sand nut, 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 medicinally for stomach and abdominal distension, loss of appetite, nausea and vomiting, intestinal inflammation, dysentery, and fetal restlessness. Used in hot pot and brine dishes should not be too much, to 3 grams or less is appropriate. 7? Some places also called sand ginger, mountain spicy, for rhizome. Grocery stores and 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, indigestion, abdominal pain and diarrhea, stomach cold pain, toothache, rheumatoid 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 for making 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 dry red pepper, dry pepper cooking and become. This dish because of its flavor fragrance peculiar, it is praised, but has not been reported. 8? 8? Lingcao is a spice widely used in hot pot in recent years. Because the market are sold in dried products, 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 Ling Xiangcao, also known as zero-ling incense, for the primrose family of 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, cold and 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, incense row of grass, incense sheep, hairy handle 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. In the spicy hot pot in the dosage should not be too much, 3 to 5 grams can be, can also be used in the brine.

Some people say, in the spicy hot pot and brine, "the spirit of grass to increase the aroma, row of grass antiseptic", in fact, a lot of pungent flavor seasonings have different degrees of bacteriostatic and antiseptic effect. 10?Cardamom Also known as round cardamom, the market or drugstore has written for the hundred knock, knocking the nut. Mouth taste of the astringent flavor, because of its medicinal flavor pungent and warm, so there is a gas, warming the stomach and digestion, 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 in the hot pot in the use of very common, but taste the taste is not good, its medicinal flavor of pungent and warm, with warming the spleen and stomach, astringent intestines, down the role of gas. This thing can not be used more, 2-3 can be. 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. The main treatment for kidney yang deficiency, cold pain in the heart and abdomen, prolonged diarrhea and so on. 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 draws on the experience of medicinal diets, adding 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 some experience: 1?Observe diligently, often to the market to understand the new spices, for innovative dishes on the food and beverage market with spices, must be done in mind. 2? 2?The spices should learn to see, 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 when using must choose quality products. 3?As mentioned earlier, spices have positive and negative effects, "three poisons are medicine" this sentence 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 dish 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 naira, and elbows with sand nuts, etc. These dishes use a lot of spices. The spices used in such dishes is far greater 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 bar. 5?Cooking is an interdisciplinary industry, for the 21st century cooks, the need to more involved in the knowledge of related disciplines, such as this article involves spices, 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 move qi and regulate qi? Medicine More, it will consume gas, the body more false. Therefore, the addition of cinnamon, ginger and other Yang, qi tonic spices? It is more reasonable to add cinnamon, ginger and other spices and medicines. 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 method

A, small pot frying method recipe

Accounts: butter 3 pounds of Salad oil 2 pounds of Pixian bean paste 1 pound of white wine 50 grams of mash 20 grams of ZiBaHaiPepper 1,5 pounds of ginger 1 two garlic 1 two peppercorns 1.5 two edamame 15 grams of Yibin crushed rice vegetables 15 grams of rock sugar 1 two of the best chili pepper. 1 grams of rock sugar 1 tael of top quality chili noodles 2 tael of green onions 1 tael of 3-inch pieces

Spice recipe: white buckle 5 grams of grass nuts 5 grams of Sannai 3-5 grams of cloves 3-5 grams of sand nuts 5 grams of fruit 5 grams of cumin 5 grams of cinnamon 5 grams of licorice 5 grams of branches 5 grams of grass 5 grams of old buckle 5 grams of licorice 5 grams of chenpi 5 grams of wicket 5 grams of citronella 5-8 grams of anise 5 grams of spices 5 grams of leaves 5 grams of thyme 5 grams of fennel 8 grams of vanilla 5 grams of

Before frying, cut the spices into pieces, then cut them in a small piece. >Before frying, cut the spices into 2-inch long sections, soak in warm water for about 20 minutes, and soak the peppercorns.

Prepare 2 frying pan, one inside the (beans, scallions, ginger, mash, white wine 25 grams of garlic, crushed rice and vegetables, edamame and rock sugar)*** 9 samples mixed well.

Another pot to add 3 pounds of butter simmering, and then add the 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 as it drips 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 moisture of the raw material is almost dry when added to the soaking up the spices to continue to stir fry until the raw material is 9 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 to ensure that the soup is fresh and flavorful.

The characteristics of the soup are: milky white color, positive 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)

Suspended soup

1 raw materials blanch to blanch through the 2 cold water to soak the raw materials for 1 hour to make the raw materials within the nutrients suspected of solid, simmering out of the soup is fresh and flavorful. 3 suspend the soup when adding ginger, onion, wine, pepper particles. 4 a one-time mixing of full of water if the water is simmering dry, only to ensure that the soup is fresh and tasty. If the water is boiled dry, can only add boiling water to the soup pot, it is strictly prohibited to add cold water to the soup pot.5 diligent foam, in order to ensure that the soup is creamy. The soup should be simmered over high heat for a thick, white soup, and over low heat for a clear soup. It is important to note.

The right pot

The general recommendation is to use a 4:6 pot, i.e., 4 parts broth and 6 parts oil.

The ingredients for the pot: 50 grams of ginger granules 50 grams of garlic granules 50 grams of salt 15 grams of monosodium glutamate 50 grams of chicken essence 50 grams of pepper 5 grams of yellow wine 75 grams of sugar 15 grams of mash 10 grams of dried chili 40 grams of peppercorns 25 grams of old oil 5 kilograms of fresh broth 3 kilograms.

Remember: the flavor first, and then put the mother material. Pepper and dry chili pepper to the old oil and mother of the material put and then put.

Clear soup base

Recipe: 30 grams of chicken 30 grams of MSG 20 grams of salt 10 grams of pepper 15 grams of jujube 10 grams of goji berries 5 grams of garlic 10 grams of ginger (skin) 5 grams of chicken oil 50 grams of tomatoes 4 slices of mountain treasures 20 grams of broth 4 jin. Lard 100 grams

Specialties (sheep's blood mushrooms, bovine bacilli.

Put 20 grams of angelica and ginseng*** into the white soup pot.

Recycling of old oil

One of the guests ate the bottom of the pot are not allowed 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 pigmentation and taste of the things. Ensure that the bottom of the pot is clean. Pour the oil into a clean bucket.

Two natural precipitation for an hour, gently remove the oil on the face, and then put on the stove to boil can be.

Washing the oil

When 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 about 10 minutes and let it settle for an hour, then gently take out the oil from the face and boil it. If the color is still black, you can continue to wash it 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: the pot of oil to remove most of the oil, replaced with the kitchen of the old oil can be

Hot pot seasoning and soup requirements:

1 not enough numbness: add fried peppercorns and the old oil can be stirred 2 numbness is too heavy: add sugar and mash stirring with a moderate amount of old oil.3 spicy flavor is not enough: add fried Ziba chili pepper and stirring in the old oil. Attention to Ziba chili frying (salad oil 10 pounds, Ziba chili 5 pounds, bubble cumin appropriate amount, the old ginger particles appropriate amount of frying to half-dry when adding white wine fried dry can be)

4 spicy overweight: take out a part of the old oil from the pot, participate in a portion of the broth and then add an appropriate amount of mash and sugar can be.

5 salty enough to dissolve salt in broth and add the right amount to the bottom of the pot

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 the effect of reducing the salty)

7In order to ensure that the guests of the halogen 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 is bright red in color, delicate organization, salty and sweet, fresh and spicy, with a rich mixture of five-spice, soy sauce 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, cumin 6g, pepper 6g, cinnamon 4g, 3g of peel, acetic acid 1g, sugar 1g, 30g of cool water.

(2)Processing equipment: dry and wet crusher, large porcelain cylinder, 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 tank. 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, sesame, cloves (a little bit, because the taste is too big), ginger, garlic, fruits of the grass, 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, star anise, cinnamon, allspice, Wang Shouyi thirteen spices, white sesame seeds, fruits of grass, low-temperature refining until the oil appears red, add the right amount of concentrated water, and then refining for a period of time.

How to make chili oil

Mix the two kinds of chili noodles, "Chao Tian Pepper" and "Er Jing Zi", in the ratio of 3:2, add a little salt and a spoonful of sesame seeds

Walnuts, 3 or 5 washed and dried, and knocked out the cracks with a small hammer, and put them into the chili noodles along with dozens of new peppercorns

The rapeseed oil (don't use the refined oil) is 750 grams (can be made into 250 grams of chili noodles), and it is cooked. chili noodles) refined, turn off the heat, dry for 3 or 4 minutes and pour into the chili noodles, pouring oil while stirring the chili noodles with a spoon to make it uniform

By this method of refining chili oil, you can already do the Sichuan restaurant gazpacho chef!

Multiple spicy hot pot base

1 "Niu Hua spicy hot pot

Some people say hot pot is a beautiful and fashionable Chongqing city girl, then I say spicy hot pot is a clean and elegant Sichuan country girl, and as always, spicy and watery. When the Chongqing people are fond of its charismatic hot pot, Sichuan people are also proud of their own unique flavor of spicy hot; when the "Swan" hot pot with its chain stores across the country has become a cultural symbol, Sichuan spicy hot also with its pervasive offensive to occupy the national market.

Sichuan hot and spicy hot to the Leshan area as a representative, Leshan hot and spicy hot of the best is concentrated in the Wutongqiao District. Speaking of the 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, is the best spicy hot pot and bean curd brain known as the "double food paradise".

Niuhua spicy hot both full stomach more can quench the appetite, but the practice is not complicated: its soup to chicken broth with cinnamon, Chenpi, dried chili pepper, pepper, star anise, Sannai, Hanyuan peppercorns, bean curd milk, mash juice and other boiled into a casserole dish placed on the fire, placed in a 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 salt, chili pepper, pepper, MSG, green onion with a dry plate, not the general red oil chili plate, Niuhua spicy hot dish and the ingredients of the dish can be said to be one of the best: hot spicy hot is the duck's tongue, Niuhua people are commonly known as "aircraft", the degree of tenderness and crispness I do not know how many times better than the tripe, duck feet 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. Spend less than 100 yuan, with drinks, you can let five or six people decent eat a good time. Winter around the fireplace to eat all warm, summer with a cold beer to clear the heat and defeat the fire. Spicy hot stores all over the urban and rural streets and alleys, young and old.

In recent years, Niuhua spicy hot not only in Sichuan snacks laid its "Shu Sheikh" status, but also out of Sichuan, for the whole country to bring a cozy enjoyment.

2 "hot and spicy hot pot production method

Instruments: (according to their own preferences, the type of raw materials, how much can be increased or decreased)

Meat: rabbit waist 50 grams, 50 grams of tripe, eel 50 grams of pork ring throat 50 grams of pork ring throat 50 grams of luncheon meat 50 grams of duck intestines 30 grams

Vegetarian: 80 grams of lotus root slices, 80 grams of lettuce, 50 grams of winter melon, 50 grams of mushrooms, Dried tofu 50 grams, 80 grams of cabbage, cauliflower 50 grams, 80 grams of bok choy

Seasoning:

250 grams of butter, 100 grams of vegetable oil, Pixian soybean 150 grams, Yongchuan tempeh 50 grams, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of shaoxing wine, 10 grams of ginger, 100 grams of refined salt, 10 grams of grass jelly, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of cinnamon, 10 grams of cucumber. 10 grams, 10 grams of row of grass, 10 grams of white fungus, 250 grams of chili noodles, 1500 grams of fresh soup

Making procedures:

1, the system brine. Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the PI county bean office (first Do 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 to form the brine.

2, make the main ingredients. Wash, rabbit waist, eel, duck intestines cut into 2 cm long and wide square; tripe, pig 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, thread the dishes into a string of about 30 or 40 grams.

3, hot. Brine pot placed on the fire, keep it small boil, all kinds of vegetables with a good string of bamboo skewers scalding, according to the fire of different dishes scalding mature.

4, dipping. Hot ripe dishes on the plate containing chili pepper and fried salt, according to their own tastes need to dip chili pepper and salt and then eat. Either dipped or not dipped, more or less at your own discretion.

Easy problems and solutions:

Hot finished product is not cooked. The main ingredients used in spicy hot 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.

3 "spicy hot

5 kilograms of bone broth ratio:

1, Sichuan production of "Cuckoo City brand" Pixian 300 grams of soybean (which is the main raw material), 250 grams of rapeseed oil

2, 150 grams of dry red pepper (cut into small sections of about 2 centimeters); 50 grams of pepper

3, 3 tablespoons of sugar; dry ginger (slice) and 150 grams of cloves of garlic. cloves of garlic 150 grams each; green onions (two and a half inch section) 250 grams; side food stores sell 150 grams of spices a bag (back to the anise anise, etc.); salt (depending on the salinity of the beans you buy set, because some manufacturers produce too salty soybean); a spoon of chicken essence

Specialty frying material fire is very critical:

1, hot pan with oil, oil is cooked, will be the dry chili peppers and peppercorns slightly over the oil (i.e., turn off the fire) fish up and wait for use!

2, the frying pan under the sugar slow frying, to be melted sugar bubbles (frying process depending on the situation open a little fire, pay attention to the melted sugar began to float to the top of the oil can be, at this time sugar bubbles were golden yellow, if turned dark red or black on the frying of the paste) immediately under the ginger, green onion, garlic and cooking stir-fry, and then under the Pixian Douban brisket out of the aroma

3, open the fire, the bone broth into the, add salt! (to the salinity of the soup put, slightly more than the usual roasted vegetables taste focus can be) and chicken essence, soup open into the oil of the dry chili peppers and peppercorns into a small fire and simmer for 10 minutes

Proportions of this can be fried more base, each time the taste of insufficient to the soup can be added to the soup (like spicy people can also be directly into the hot material in the hot some of the dry chili peppers have not been over-oiled section and the new pepper particles)

Note:

Notes:

1, fried sugar, only with a small fire, sugar must be fried until melted, and to the oil surface bubbles only (bubbles for the golden yellow, if the fried paste can not be used again, then the soup is bitter), so that the color of the soup will be red and soup is not sweet

2, bean must be used with the "Azalea City" Pixian Bean is authentic, other than a lot of unqualified products or taste is not correct

3, The best use of rapeseed crude oil (that is, unrefined oil), do come out of the primer color and flavor are better than salad oil and other refined oil effect

General spicy hot or fish pot soup material does not have to use butter, such as changing to do hot pot primer can be replaced with 200 grams of butter and 100 grams of rapeseed oil with stir-fry (vegetable oil cooked and then under the butter, the rest of the process remains unchanged).

4 "spicy hot

In fact, the authentic Chengdu spicy hot to many kinds of material fried, when my mother did also asked someone to open a list, I glanced, there may be more than 20 kinds of it. The material is selected and ground, with vegetable oil and brine oil (that is, cooking Sichuan brine soup, because brine is meat, after cooking the soup above the floating oil is brine oil, very fragrant) fried, and some have to add butter. Then add stock and some ingredients to boil can be shabu shabu.

I am now in the field to eat not authentic spicy hot, to tell you about a kind of my own creation, I myself think it is full of over hidden.

Because of their own material can not be complete on the chicken hot pot

Preparation:

Chicken, parixian bean (how much according to personal preference), dry chili (how much according to personal preference), peppercorns (how much according to personal preference, I am aware of more than to be addicted to), pepper, a small amount of dai mai, a small amount of fennel, ginger, scallions, parsley, salt, chicken, oil, all kinds of to shabu shabu dishes.

Practice:

1, chicken chopped into pieces, pot (no need to add oil) fried dry water

2, the pot of oil (can be more), oil, put beans, chili peppers, peppercorns, ginger, stir fry a little bit, pour into the chicken, chili peppers stir fry, add salt

3, stir fry and then added to the water to cook, put pepper, dai ming, fennel, green onions, chicken, after the opening of the shabu shabu la!

4, dish: coriander finely chopped, add chicken essence, add salt according to personal taste, like spicy oil to be floated on the soup pot, do not like spicy soup to be in the pot, mix well, on the start la!

5 "hemp horrified hot pot bottom

Recipe:

canola oil half a catty, half a catty of lard, half a catty of butter, pepper 2 two, dry chili 4 two, Pixian bean petals 1 bag, rock sugar 2 two, half a catty of ginger, half a catty of garlic, grass nuts 5, a little fennel, cloves 25, cinnamon 5 small pieces of chicken one or two

Methods:

Three oil mixing -Add rock sugar stir-fried over low heat -Add Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, or it will be bitter -The remaining (except Chinese medicine) to stir-fry together, to be Ginger and garlic after the flavor - divided into 5 pots - add water (preferably bone broth) - equal parts to join the Chinese medicine to simmer for half an hour can - - - 5 pots of base - an average of 8 dollars.