Making of hot pot bottom material

20 kg of butter, 50 kg of rapeseed oil, 0 kg of chicken oil 10, 0 kg of soybean paste 10, 2.5 kg of lobster sauce, 2.5 kg of rock sugar, 3 kg of broken ginger 15 kg of high-alcohol liquor, 5 bottles of fermented glutinous rice juice, chopped green onion 10 kg, and chopped garlic. Chop). 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 specific preparation method of red soup is: first, put the wok on high fire, add butter to 80% heat, then add 1 kg of onion and 1 kg of coriander, remove the fishy smell, add 70% hot watercress, millet spicy and chicken oil, then add ginger, onion, garlic, lobster sauce and pepper, stir-fry until fragrant red, and add spices after drying. 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 cooked with impurities at the bottom)

Dry incense series:

20 kg of butter, 30 kg of rapeseed oil, 0 kg of chicken oil 10, 0 kg of bean paste 10, 2.5 kg of lobster sauce, 0.0 kg of coarse pepper noodles/kloc-0, 0.5 kg of Jiang Mo 15 kg of high-alcohol liquor 1 kg. Onion cut into 10 kg, garlic cut into pieces 10 kg, pickled pepper cut into pieces 10 kg, aniseed 1 kg, pepper 8 kg (fried and chopped with salad oil), fennel 0.5, licorice cut into pieces 0.2, cinnamon 0.2, clove 0.2 and nutmeg 0.2. Fragrant fruit 0.2, Alpinia officinarum 0.2, Amomum villosum 0.2, Radix Aucklandiae 0.2, fermented grains 0. 1, and fragrant leaves 0.5 (all spices are crushed, blanched in boiling water, fried in underwater salad oil and chopped).

Practice: First, put the wok on the fire and add the butter. After the chicken oil is 80% hot, add ginger, onion and garlic to dry, and then take it out. Add salad oil and pepper, after 80% heat, add watercress, let it dry, add chopped dried Chili noodles, stir-fry until the fragrance turns red, then let it dry with low heat, and then chop the spices. Stir-fry and simmer. When the soup is thick and fragrant, it can be scooped into a bucket for later use. Liquor is used to cool down, so as not to blow the bottom. Use it as little as possible. After the bombing, it was stuffy all night.

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, pepper noodles, meat sauce, pork essence, fermented glutinous rice juice, sesame oil, chicken essence, onion, ginger slices, cardamom and fried base material.

Traditional pot;

Stir-fried recipe ingredients: butter 30 kg salad oil 20 kg Pixian watercress 10 kg liquor 500 g fermented grains 200 g Ziba sea pepper 15 kg ginger 1 kg garlic 1.5 kg black bean paste 150 g Yibin broken rice grass 60. 5438+0 kg 3 inch spice formula: white button 50g Amomum tsaoko 50g Sannai 30-50g clove 30-50g Amomum villosum 50g fragrant fruit 50g cumin 50g cinnamon 50g licorice 50g branch 5g straw row 50g old button 50g Gan Song 50g dried tangerine peel 50g citronella powder 50g-80g star anise leaf 50g Senecio scandens.

Before frying, cut the spices into 2-inch-long knots and soak them in warm water for about 20 minutes, and the pepper will swell. Prepare two woks, one with 9 samples (25g douban, onion and ginger mash) and mix well. Add 30kg butter to another wok, add salad oil and cook until 70% to 80% hot. Spoon the oil into the mixed watercress. In order to avoid coking of watercress, after the oil is completely soaked, put watercress on the fire and cook it for about 10 minute. Douban will fry peppers when it is quick-drying and moist. When the oil boils, stir fry over low heat. 15 minutes later, add about 250 grams of white wine and continue to stir-fry until the water content of each raw material is quick-drying, and add bubbles to obtain spices and continue to stir-fry.

As the saying goes, "no chicken is not fresh, no duck is not fragrant, no bone is not thick", so we must pay attention to the collocation of raw materials when making white soup, so as to ensure the delicious soup. It is characterized by milky white, positive taste and thick consistency. Old hen, three old ducks, two pig bones, 25 kg, and crucian carp, 4 kg (crucian carp must be wrapped in gauze when cooking soup). Hanging soup technology 1 raw materials. Make all the nutrients in the raw materials suspicious, and the soup will be delicious. 3. Add ginger and onion cooking wine and pepper granules when hanging soup. 4. Mix with water at one time. If the water is boiling, just add boiling water and rush into the soup pot. It is forbidden to add cold water to the soup pot. 5. Always foam to ensure the milky taste of the soup. Strong fire stew is thick soup, and small fire stew is clear soup. Be sure to pay attention

Into the pot; Clear soup; : salt, monosodium glutamate, chicken essence, chicken powder, tomato slices, cucumber slices, dried rice, shrimp skin, onion slices, jujube, medlar, cardamom and ginger slices. Red soup: It is generally recommended to use a 4:6 pot, that is, 4 portions of clear soup and 6 portions of oil. Pot, raw materials: 50g of ginger, 50g of garlic, 50g of salt, 50g of monosodium glutamate, 50g of chicken essence, 5g of pepper, 75g of yellow wine, 0/5g of sugar10g of dried pepper10g, 40g of pepper, 5g of old oil and 3kg of fresh soup. Remember: adjust the taste first.

-nourishing series:

Formula butter 10 kg, rapeseed oil 50 kg, chicken oil 10 kg, bean paste 10 kg, rock sugar 2.5 kg, broken ginger 15 kg, high-alcohol liquor 3 kg, fermented glutinous rice juice 5 bottles, chopped green onion 10 kg, etc. 0.2 pieces of licorice, 0.2 pieces of cinnamon, 0.2 pieces of clove, 0.5 pieces of nutmeg, 0.5 pieces of cinnamon, 0.2 pieces of Amomum villosum, 0.2 pieces of cumin, 0.2 pieces of long pepper, 0.5 pieces of angelica dahurica, 0.2 pieces of kaempferia kaempferia, 0.5 pieces of Amomum tsaoko, 0.2 pieces of fragrant fruit, 0.2 pieces of galangal, 0.2 pieces of Amomum villosum, 0.2 pieces of aucklandia root, 0.2 pieces of kaempferia kaempferi

The specific method of making red soup is: first, put a wok on a big fire, add butter, add chicken oil and salad oil to 70% heat, add ginger, onion and garlic to stir fry until fragrant, and add bean paste on a small fire. Dry pickled pepper and spice particles and crush them. During frying, add mash and rock sugar to boil. When the soup is thick and spicy, it can be scooped into a bucket to suffocate. When preparing red soup, we should also pay attention to the following two points: First, the soup surface is mixed with oil, and it 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. (The emphasis is on accurate blanking. Hard feed)

Clear soup: 1) raw materials for hanging soup (take 30 pot bottoms as an example): 6 kg of chicken, 2 old ducks, 5 kg of beef bone/kloc-0, 500g of ginger, 50g of cinnamon, 20g of aniseed, 20g of fragrant leaves, 500g of onion. 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, pork essence, chicken essence, onion, jujube, medlar, fragrant sand, white buttons, dried rice, lily, lotus seeds and ginger slices. 2. red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, fragrant leaves, meat sauce, pork essence, fermented glutinous rice juice, chicken essence, onion, ginger slices, cardamom and base material.

Pickled pepper bottom material;

20 kg of butter, 50 kg of rapeseed oil, 0/0 kg of chicken oil/kloc-,8 kg of bean paste, 2.5 kg of lobster sauce, 2.5 kg of rock sugar, 5 kg of Jiang Mo, 3 kg of high-alcohol liquor, 5 bottles of mash juice, 5 kg of chopped green onion, 3 kg of minced garlic and 20 kg of pickled pepper (boiled in water, kept overnight, chopped). 0.5 kg of star anise, 0.2 kg of pepper (soaked in water), 2 packets of millet spicy, 0.3 of fennel, 0.2 of licorice, 0.2 of cinnamon, 0.2 of clove, 0.5 of nutmeg, 0.5 of cinnamon, 0.2 of Amomum katsumadai, 0.2 of cumin, 0.2 of long pepper, 0.5 of angelica dahurica and 0.3 of kaempferia.

Prepare two woks, add butter to one wok, and cook until it is 70% to 80% hot, then add 1 kg coriander and 2 kg onion to remove the fishy smell. Add chicken oil and salad oil to another pot, add 70% heat, and then remove ginger, onion and garlic. Add bean paste and pickled pepper, dry, add butter and spices, and stir-fry until dry. Side dish pot: clear soup: salt, monosodium glutamate, chicken essence, chicken powder, onion, jujube, medlar, cardamom, ginger slices, crab feet, fish balls, tomato slices, cucumber slices and mushrooms. Red soup; Salt, monosodium glutamate, chicken essence, chicken powder, beef noodles, pepper noodles, dried pickled peppers, aniseed, garlic, onion slices, ginger slices, cardamom, old oil, pepper and seasoning.