What is the bottom material of hot pot?

350-400g of base material, 3g of cinnamon, 7g of fennel, 2g of Amomum tsaoko, 8g of Amomum villosum, 2g of fragrant fruit, 50g of pepper, 30g of garlic10g, 50g of pepper, 50g of ginger (chopped), 2-3g of crystal sugar, 50g of fermented grains and chicken essence/kloc.

2. Raw materials:

The chafing dish has exquisite base material, which is refined from more than 20 kinds of spices such as Pixian watercress, special pepper, pepper, garlic cloves, butter, vegetable oil, lobster sauce, cooking wine, ginger, chicken essence, monosodium glutamate, cinnamon, fennel, Amomum tsaoko, cardamom, fermented grains, rock sugar and many traditional Chinese medicines.

Hot pot, called "ancient style soup" in ancient times, was named after the food was put into boiling water and made a "splash" sound. It is an original food in China with a long history. According to research, there were hot pots in the Eastern Han Dynasty. In the Tang Dynasty, Bai Juyi wrote "Give Liu": "The old bottle has a glimmer of green, and the static furnace has a little red. It feels like snow outside at dusk. How about a glass of wine inside? ? "Vividly described the scene of eating hot pot at that time. In the Song Dynasty, eating hot pot was very common among the people. In Lin Hong's cookbook "Shanjia Qing Palace" in the Southern Song Dynasty, eating hot pot with friends was introduced. In the Yuan Dynasty, hot pot spread to Mongolia and was used to cook beef and mutton. In the Qing dynasty, hot pot was not only popular among the people, but also became a famous "palace dish" made of game such as pheasant.

Generally speaking, hot pot is a kind of cooking method that uses a pot as a vessel, uses a heat source to cook the pot, and uses water or soup to cook food. It can also refer to the pot used in this cooking method. It is characterized by cooking while eating, or the pot itself has the function of heat preservation. When eating, the food is still steaming and the soup is integrated. There are similar dishes all over the world, but they are especially popular mainly in East Asia. Hot pot is hot now, spicy and salty, oily but not greasy, sweating like rain, very hearty, relieving depression and dehumidifying, suitable for mountain and river climate, and now it has developed into a Yuanyang pot, spicy and light, each with its own needs. This is the best product in winter in Xian Yi, suitable for all ages.

Typical hot pot ingredients include all kinds of meat, seafood, vegetables, bean products, mushrooms, eggs and other products, cooked with boiling water or the bottom of a special soup pot. Some ways of eating will be dipped in seasoning and eaten together.