In the preparation of ingredients, it can best represent the typical character of spicy food in Sichuan style. Authentic beef omasum hotpot is famous for its thick heavy oil. The traditional soup is prepared with spicy douban, Yongchuan lobster sauce, Ganzi butter and Hanyuan pepper as raw materials.

First, put the butter in a pot with strong fire, chop the watercress, pour it in, and stir-fry the pepper until it becomes sauce red oil. Then, add the beef stock, add the mashed lobster sauce, crushed rock sugar, ginger, Sichuan salt, fermented grains and small peppers, and cook.

Rinse: To clip the materials and cook them in the pot, the key points are: first, we must distinguish between various materials, not all of which can be scalded.

Generally speaking, the materials that are tender and crisp in texture and cooked in an instant are suitable for scalding (rinsing) food, such as duck intestines, kidney slices, liver slices, pea seedlings, spinach, etc. And the texture is a little dense, and it is not easy to cook in an instant, so it should be scalded for a while, such as hairy belly, mushroom liver, beef slices, etc.

Secondly, we should observe the changes of soup brine. When the soup brine boils and rolls constantly, and there is enough grease on the soup brine, it is delicious and can be kept warm.

Thirdly, we should control the heat, if the heat is too high, the food will get old, and if it is not, it will be raw;

Fourth, when scalding, you must hold the food firmly, otherwise it will be easy to boil and melt if it falls into the pot.

Cooking by eating.

Sichuan chafing dish

Boiling: that is, put the ingredients into the soup to cook. The key points are:

First of all, we should choose the materials that can be cooked, such as hairtail, meatballs, mushrooms and other raw materials that are relatively tight and must be heated for a long time before they can be eaten;

Secondly, we must master the heat, and some of them should be boiled for a long time.

Eating experience

The experience of eating hot pot should be meat first, then vegetarian. When scalding, the soup must be rolled away, and all of it should be immersed in the soup for scalding.

The second is to adjust the spicy taste. The methods are: if you like spicy food, you can burn it from the oil on the edge of the hot pot; On the contrary, hot food is cooked from the middle boiling place;

Once again, when eating hot pot, you must have a cup of tea to stimulate appetite, help digestion, relieve oil and get tired, change your taste and reduce the spicy feeling.