2, Chongqing spicy hot pot base

3, delicious pickled cabbage hot pot base

1. Tomato thick soup hot pot base. Ingredients: tomato 2 tomato sauce 2 spoons white onion 1 tree seasoning powder 1 bag ginger 1 piece of oil 1 spoon salt to taste. Practice: 1, wash the tomatoes, one of them cut into small pieces, the other cut round thin slices. Slice the ginger and the green onion. 2, put a small amount of oil in a pot over low heat. 3, add the tomato pieces and sauté the red oil. 4, add the tomato paste and sauté the paste. 5, add about 2,000 ml of water, and add the green onion and ginger slices. Add seasoning powder and thinly sliced tomatoes, boil over high heat, add appropriate amount of salt according to your taste, and the thick and fragrant tomato-flavored hot pot soup base is finished.

2. Chongqing spicy hot pot base. Ingredients: three tablespoons of bean paste, one tablespoon of black beans, half a tablespoon of soy sauce, half a tablespoon of mash juice, pickled pickles about three taels, one tablespoon of peppercorns, half a taels of dried chili peppers, one or two green onions, one or two garlic cloves, one piece of ginger, half a garlic, one tablespoon of starch, salt, chicken essence moderate. Practice: 1. ginger, garlic chopped; pickle shredded; green onion cut into sections; garlic cloves cut into long sections; 2. pot of oil burned to fifty percent hot, in turn into the peppercorns, dried chili pepper, ginger and garlic granules, soybean paste, edamame sautéed over low heat about half a minute, and then pickled pickled mustard with fried for about a minute and a half; 3. add an appropriate amount of pig bone broth, boiled; 4. boiled under the soy sauce, mash sauce, onion, garlic cloves section, salt, chicken, and change to medium-low heat simmering for about Ten minutes into the hot pot base.

3. Delicious sauerkraut hot pot base. Ingredients: sauerkraut, green onions, ginger, pepper, salt, chicken essence, cooking oil, lard or butter, mushrooms in moderation. Directions: 1. Add the right amount of cooking oil into the pot, heat it up and put the peppercorns on it, 2. Add the green onions, ginger and sauerkraut and continue to stir-fry to taste, 3. Add the shiitake mushrooms and lard (butter), 4. Next, add the right amount of warm water and turn the heat down to low and simmer for 5 minutes, then put in the salt and chicken essence. You can put down the shabu-shabu.