What should I put at the bottom of the hot pot?

You should put some ingredients in the hot pot: vegetable oil, butter, Pixian watercress, dried pepper, ginger, garlic, green onion, crystal sugar, fermented glutinous rice juice, star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Arnebia euchroma, fragrant leaves, herbs and cloves.

What kind of hot pot do you eat and where do you come from? For example, your mutton and seafood are definitely different, the taste of the place is different, and the bottom material of the hot pot is different.

Practice of making Chongqing hot pot with red soup and bottom soup;

Refine vegetable oil first; Cut the butter into small pieces; Pixian watercress is finely cut; Boil dried chilies in a boiling water pot for about 2 minutes, then take them out and chop them to get Ciba chilies. Ginger is broken; Garlic peeled into petals; Green onions; The rock sugar is broken; Star anise, rhizoma Dioscoreae Septemlobae and cinnamon are broken into small pieces; Grass is decisive;

Put the wok in medium fire, heat it with vegetable oil, add butter to boil, add ginger, garlic cloves and onion and stir-fry until fragrant, then add Pixian watercress and Ciba pepper, and stir-fry for about 1 ~ 1.5 hours on low fire until watercress is dry, fragrant and slightly white.

Immediately add star anise, kaempferia kaempferia, cinnamon, fennel, tsaoko, Lithospermum, cinnamon, vanilla, clove, etc. Continue to stir fry on low heat for about 15 ~ 20 minutes. When the color of spices in the pot becomes darker, add rock sugar and mash juice, and cook slowly on low heat until the water in mash juice completely evaporates. At this time, remove the pot end from the fire and cover the pot.