Practice of Cantonese mutton hotpot

Boil the oil pan, add the beaten ginger, then add the washed and cut mutton and stir fry, add a proper amount of Guangdong rice wine and stir fry, and add boiling water to boil; Add spices such as dried tangerine peel and star anise (just a little, never too much), appropriate amount of Radix Codonopsis, Radix Astragali, Fructus Jujubae and Fructus Lycii, and finally add salt (chicken essence and monosodium glutamate can be added for high taste) for seasoning. Pour the soup into a casserole and stew it slowly, but now everyone uses an induction cooker in the same way.

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.

In addition, beer flavor, sauerkraut flavor and seafood flavor, different hot pot varieties have different hot pot soups and different seasonings, and the number can reach more than 30 kinds. In addition, there are many sauces attached to Chongqing hot pot, such as sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, garlic paste, egg white and so on. Dipping the scalded vegetables into it will not only harmonize the taste, but also reduce the fire and produce fluid.