The following is the ratio of the twelve kinds of ingredients and the operation process:

According to the order of classification is divided into:

Skewers - Preparation of ingredients - Stir frying ingredients - Soup simmering - Soup seasoning -Hot vegetables process-loading process

Can be hot dishes: (according to the local varieties of dishes can be about 40 kinds)

1.1 Vegetables:

Brussels sprouts cabbage cauliflower cilantro lettuce spinach spinach yellow cabbage cabbage cabbage cabbage mung bean sprouts soybean sprouts tofu tofu tofu dry tofu skin bamboo mushrooms mushrooms shiitake mushrooms squash cucumber Shiitake mushrooms, needle mushrooms, squash, cucumber, kelp, lotus root slices, winter melon slices, potato slices, oil tofu, ham and sausage, carrots, doughnuts, rice cakes, duck blood, vermicelli, vermicelli and so on (when you buy vermicelli, make sure you buy the better ones that don't cook easily; because when you eat spicy hot pot, basically everyone orders a serving of vermicelli, and if the vermicelli is not of good quality, it affects the overall taste)

1.2 Meat dishes:

Beef, salted pork and duck sausage Deep-fried meat skin, beef leaves and a variety of gonzo balls crab willow class, etc. (Note: skewer this link is more flexible, the main thing is that the string felt more beautiful; with fewer materials, after the string let the customer look at the portion of more to eat and eat will not be too full to eat, so that people ate a time, and the next time you still want to eat)

2. soup recipe:

2.1 the main preparation of seasoning: (also available) Each kind of big material market price, only for reference)

I originally do, each time with the base material will not use the standard electronic scales to weigh, but also just use their hands to grab to estimate the (ingredients do not vary too much in proportion, basically does not affect the taste of) because of my hand in the normal male in a slightly larger, the following I will provide my hand to grab the approximate proportion to give you a reference. I will provide you with an approximate ratio of my hand grip for your reference. (Explanation: ① a hand full handle: that is, with the right hand to grasp the amount of full a; ② a hand half a hand that is the right hand to grasp more than half a little (than the first ① the amount of less than a small half or so); ③ to the number of counting: directly according to the number of can be)

White Kou (25 yuan / catty; dosage: a hand of a half of the handle); Fragrant sand (6 yuan / catty; dosage: a hand of the half of the hand) cinnamon (8 yuan / catty; dosage: a hand of a half of the hand). Cumin (6 yuan/catty; dosage: half a handful); Fennel (6 yuan/catty; dosage: a little more than a handful); Grasshopper (25 yuan/catty; dosage: 6-7 pcs); Cumin (10 yuan/catty; dosage: a full handful); Cloves (25 yuan/catty; dosage: a half a handful); Allspice (7.5 yuan/catty; dosage: a full handful); Cilantro (7.5 yuan/catty; dosage: a full handful); Cilantro (7.5 yuan/catty); Cilantro (7.5 yuan/catty); Cinnamon (7.5 yuan/catty); Cinnamon (7.5 yuan/catty); Cinnamon (7 yuan/catty; dosage: a full handful) (7.5 yuan / catty; dosage: a handful of full handle); cool ginger (8 yuan / catty; dosage: 6-7); pepper (25 yuan / catty; dosage: a handful of full handle and a little bit more, in the hot and spicy hot pot in the material is "hemp" the key to eat "hemp" on the basis of the increase in the dosage, and vice versa! (then reduce) chili: (dosage: a hand full of hand, want to add a little more spicy, do not want to be too spicy to add a little less, in the hot and spicy hot this material is the "spicy" key to eat "spicy" on the basis of this dosage increase, and vice versa will be reduced)

Note: 1) Because I was used to each ingredient each time with three days of material; the above recipe is my three days of material with the amount of material, but frying this before the material must be separated from the amount of three days, that is, each time only one-third of the amount of frying can be, of course, if you are not accustomed to each three days with the material, then you can each time only one day with the amount of material, that is to say, each material should be divided by the amount of three, that is, the amount of each day, which is important! This is important.

②Try to do when the amount of grass berries, sand, cloves, the three big ingredients must be in accordance with my dosage to do, must not add more, if you add more is easy to cause the soup is more bitter, taste strange.

2.2 frying auxiliary materials (mainly for frying materials, when the oil is hot, into the oil to play the role of frying incense)

ginger (0.3 pounds or so, sliced); garlic (the whole 2, the knife cut in two, do not have to cut too small); Shandong green onions (2, cut into 3-inch segments)

2.3 soup freshness of the auxiliary materials (stainless steel soup bucket) e79fa5e98193e59b9ee7ad9431333335333065 when injecting water, directly into the soup bucket)

Beef leg bone (1, about 4-5 pounds. Can also be used on the other parts of the cow bones, but the leg bone is better);

Frozen chicken frame (2 that is, not much meat chicken bones, the general market can be sold )

Note: try to do, the freshness of the things to add a little more can be added, the more you add the more fresh (such as cow bones, chicken frame)

2.4 soup auxiliary:

Spotting base (Chongqing, China) Three five brand, with a bag of 150 grams); Pi County Bean Office Sauce (200 grams, choose the barrel of Sichuan Pixian oil bean office sauce; try to do, buy the bag on the line)

3. frying process:

3.1 first before a three-day dosage, divided into three points on average; (because the previous one dosage of three days of dosage, and now only one day of frying the material on the line, if you say that the dosage If you are not sure if you have a good deal of the right ingredients, then you will not need to divide it up).

3.2 frying pan set on high heat, first add 400 grams of butter simmering, and then add 300 grams of salad oil, burned to 7-8% heat, and then add 2.2 of the auxiliary ingredients fried incense.

3.3 Then add 2.1 of the seasoning with high heat to fry the flavor. (Fried material this step in fact there is nothing, basically the same process of frying vegetables in the daily home, but do not fry the ingredients paste)

4.soup process

4.1 in the stainless steel bucket (selection of 35 cm in diameter, the depth of 38-40 cm stainless steel bucket, the bucket can probably hold about 25 kilograms of water) in the first to add 2.3 freshness of the auxiliary ingredients; the bucket is filled with water to the medium heat to the Soup boiled open (simmering soup process, pay attention to the soup at any time on the surface of a layer of foam skimming, if you want to soup flavor is relatively fresh, soup boiled open, you can change to a small fire and then properly simmering for a while), and then into the 2.4 soup auxiliary materials and fried good seasoning, with a small fire for simmering, and then need to be used for about half an hour or so.

4.2 With a net-like funnel to the simmering soup and seasonings separate, soup into another bucket (this material that later hot vegetables with soup and add the bowl of soup to drink), in the bucket containing seasonings to re-fill the water, can be repeated to simmer about three buckets of soup.

4.3 The second and third pot of soup is simmering on medium-low heat, and then switch to low heat for about 20 minutes more.

4.4Skim the top layer of the soup with a spoon and put it into a separate bucket.

Note; because of this spicy oil is more fragrant, numb, spicy, if not skimmed directly in the soup, if you can not eat spicy friends, eat when you can not stand; of course, if you can eat spicy, spicy hot pot before loading the bowl can be added directly to the bowl according to taste, or scalded to the end of the soup has no taste, you can add a little bit of this spicy oil.

5. modulation hot material:

5.1 three buckets of soup boiled, after the three buckets of soup for mixing (due to the first pot of soup within the flavor of the big material is relatively heavy, the third pot of taste is relatively light; mixing the purpose, is to make its taste more average)

5.2 soup mixed, according to the personal taste in the soup to add an appropriate amount of salt, and then add monosodium glutamate (MSG), chicken broth, soup seasoning king (soup king using spare ribs), and the soup seasoning king. King (soup king choose the kind of ribs flavor)

Note: When adjusting the soup, MSG can not be put more, put more taste will be bitter; chicken essence and soup king must add a lot of more than the equivalent of our daily family dosage of more than 5 times; of course, there are also friends who do not like to taste rice \ Chicken essence and soup king directly to the soup bucket, then you can also add these seasonings directly to the bowl can also be, but the salt is added directly to the soup bucket, if you want to add to the soup bucket, you can add to the bowl directly to the soup. The salt is added directly to the soup can, if not added directly to the soup can, the hot dishes will have no flavor.

6. Scalding process:

6.1 Put the flavored soup into the stove fire, keep it on a small boil, you can scalding vegetables.

6.2 hot dishes, in accordance with the length of the hot time of various dishes, successively into the hot spoon (generally not easy to cook first, easy to cook after the release)

6.3 hot spicy hot bowl, and then add the soup; if you can eat spicy, you can add an appropriate amount of spicy oil in the bowl (the spicy oil, which is the same as previously mentioned, from the surface of the boiled soup extracted)

Additionally, the following points need to be mastered. (If the oil is too little, after the soup is boiled, the surface oil is too little, it will not be able to refine the spicy oil)

2. Stir-frying the dashi, when the oil is hot, to use a large fire to stir-fry (stir-frying about 3-5 minutes), but be careful that the dashi must not be fried paste.

3. Stir-fry good seasoning, add how much water for simmering must be controlled: if you add too little water, simmering out of the soup will be black, the taste will be bitter and tasty; if you add too much water, simmering out of the soup will be relatively light (for example: we buy chili peppers are spicy and not very spicy; so the taste of each seasoning, there is a taste of the heavy and the taste of the heavy; so you have just begun) Try to do, hot boiled, if bitter, then the amount of water and then increase a little; if the flavor is light, then the amount of water to reduce a little; "spicy hot pot" soup is good or bad, in this point is particularly important, there are many friends to try to do, encountered problems, basically out of this area.

4. In addition, some friends just can not understand the so-called "red soup" and "white soup" difference: in fact, simmering soup above a layer of red spicy oil; if this layer of spicy oil completely skimmed off, the soup is turned into clear soup (of course, this soup can not be completely said to be clear soup; also is the soup). completely clear soup; also has a spicy flavor, only the taste is not so heavy); if you can eat more numb, spicy friends; you can add this skimmed off the spicy oil in the clear soup, it also became the so-called "red soup"

5. Suggested that you try to do, if in order to avoid too much waste of raw materials, you can follow the I provide The ratio of ingredients and water; reduce the proportion of the trial. 6. boiled hot above a layer of spicy oil, must be separated, if not separated, you will feel soup soup is more spicy, for friends who can not eat spicy friends may feel can not stand; can eat spicy friends, you can add this spicy oil inside the bowl. 7. now some of my friends do not like too numb, spicy spicy hot, prefer the kind of spicy hot with a taste of fresh meat, but slightly spicy hot; if you like fresh meat, then you do this spicy hot! If you like the three fresh, then you do this kind of spicy hot, focus on the bones and chicken racks and other ingredients to increase fresh a little more, but the proportion of large materials to reduce a little, as for how to meet your requirements, you have to test a few more times. 8. I once again explain, I do this recipe is very good, perhaps some friends try to do it for the first time, there may be the dosage to grasp the unbelievable, resulting in the first try to do it is not too ideal; if there are really This situation, then you do not discourage, you can call me, we communicate again to see where the problem is in the end. 9. Because some friends first try to do, if you buy a small batch of butter, too good to buy; then you try to do, you can also use chicken oil to replace, (chicken oil to buy the kind of semi-finished products, their own back to refine), if there is no butter and chicken oil, then you can also use lard to replace, but lard is the worst effect; if you try to do, you can also use chicken oil to replace, (chicken oil to buy the kind of semi-finished products, their own back to refine), if there is no butter and chicken oil, then you can also use lard to replace, but lard is The effect is the worst; if the trial is not convenient to buy cattle bones, then you can also use pig bones to replace)

10. If you have to read the place, or in the trial process, encountered what problems, please contact me, I take the time to give you a reply. Note: red font part, for the key part, please be sure to pay attention. To be honest, I myself think that the taste of my recipe is very good, because some friends may not have contacted before, so in the dosage of ingredients, the first time may not grasp; so I hope that some friends as long as you are sincere want to do, regardless of your first try to do the taste of how, but you do not be discouraged; I hope that you can make a call to me, and then we communicate to see where the problem point out there. P.S.: All the ingredients in the local seasoning market all available, some places called different can refer to the following:

1. Grasshopper: a ginger plant fruit of the grasshopper, taste strange.

2. Fragrant sand: also known as sand nuts, spring sand nuts, Yangchun sand nuts, the mature fruit of the plant Yangchun sand, taste the astringent, smell the flavor.

3. Cinnamon: also known as cinnamon. This kind of thing is more common.

4. Cumin: also known as fennel, cumin, cumin, wild fennel, like small grains of rice or cumin, has a special aroma

5. Star anise: should be called star anise, or fennel, dashi, August pearl, which is more familiar to the people of the flavor of the spice.

6. Pepper: this is a more familiar spice, no need to introduce.

7. Cloves: also known as male cloves, sub-cloves, for the flower buds of cloves.

8. cardamom: also known as cardamom, round cardamom, Baikou, knocking the nut. 9. Fragrant leaves: that is, cinnamon tree has leaves, gray-green shape.10. Liang Jiang: some places also called Sannai, sand ginger, mountain spicy, a rhizome.

Spicy Hot Recipe-1

The soup is made by simmering chicken broth with cinnamon, tangerine peel, dried chili pepper segments, peppercorns, star anise, sannai, hanyuan pepper, tofu milk juice, mash juice and so on.

Spicy Hot Recipe-2

250 grams of butter, 100 grams of vegetable oil, 150 grams of Pixian Douban, 50 grams of Yongchuan tempeh, 10 grams of rock sugar, 5 grams of peppercorns, 2 grams of pepper, 30 grams of dried chili peppers, 20 grams of mash juice, 20 grams of Shaoxing wine, 10 grams of ginger, 100 grams of salt, 10 grams of grasshoppers, 10 grams of cinnamon, 10 grams of rowan grass, 10 grams of white mushrooms, chili noodles. 10 grams, 10 grams of white mushrooms, 250 grams of chili noodles, 1500 grams of fresh soup.

Frying pan on a high flame, under the vegetable oil burned to 6 mature, under the Pixi County Douban (first Duo fine) 煵 crisp, speed into the ginger rice, pepper stir-fried immediately after the fresh soup. Then put into the pounded edamame, research fine sugar, butter, mash juice, cooking wine, salt, pepper, dried chili peppers, fruits and other condiments. Boil and remove the foam to form the brine.

Spicy Hot Recipe-3

Recipe:

Half a catty of canola oil, half a catty of lard, half a catty of tallow, 50 grams of peppercorns, 300 grams of dried chili peppers, Pixian 100 grams of bean curd, 100 grams of rock sugar, 200 grams of ginger, 100 grams of garlic, 5 grams of grasshopper, 10 grams of fennel, 25 cloves, cinnamon 15 grams of cinnamon, chicken essence 70 g

Methods:

Three oil mix - plus rock sugar stir-fried over low heat - plus Pixian Douban stir-fried over low heat (at least half an hour), can not make the sugar charcoal, or it will be bitter- -To the remaining (except Chinese medicine) together to fry, to be ginger and garlic flavor - divided into 5 pots - add water (preferably bone broth) - equal parts to join the Chinese medicine simmer for half an hour can be.

Spicy hot recipe

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Pixian Douban

Pixian Douban is made of fava beans . Chili. Salt brewed. PI County, Chengdu is a local specialty. Its color red moist. Spicy thick PI County bean is the most important red hot pot soup seasoning, used in the soup brine can increase the fresh flavor and aroma. The soup has a warm mellow spicy flavor and thick red.

Tempeh

Tempeh is made from soybeans. Salt. Spices brewed, its odor mellow. Yellow and black color. Oily and smooth. The color is yellowish-black. Fresh and sweet flavor. The flavor of Chongqing Yongchuan black bean is the best. The black bean is used in the soup and brine to increase the savory and mellow flavor.

Dried chili

Dried chili is warm and pungent, can dispel cold stomach, its color is bright red, spicy taste is heavy. There are many varieties of dried chili peppers. Two gold bars, five leaf pepper, morning glory, seven star pepper, big red robe and millet pepper and so on.

Hot pot soup brine pot base add dried chili peppers, can deodorize the greasy suppression of odor, increase the spicy flavor and color.

Pepper

Pepper, taste pungent warm hemp flavor strong, can warm the cold, with the role of dehumidification pain, pepper varieties to Shaanxi pepper Sichuan Maowen pepper. Qingxi pepper for the best. Pepper is an important hot pot seasoning. Used in soup brine can pressure fishy in addition to foreign, increase the fresh aroma.

Ginger

Ginger is pungent and wet. Containing volatile oil curcumin. Has a special spicy flavor. Ginger is used in red soup, clear soup soup brine, can effectively remove the fishy pressure shame. It can be flavored.

Garlic

Garlic is spicy and aromatic. It contains volatile oils, second-rate compounds. Garlic is mainly used to flavor and increase the aroma, the pressure of fishy taste and odor.

Moromi

Moromi is made from glutinous rice, which is soft and not rotten, and the liquor is fragrant. It is sweet and savory, thick but not muddy, and can be strong but not sticky. Adding mash to hot pot soup and marinade can increase the freshness and remove the odor. It can increase the freshness, suppress the fishy odor and remove the peculiar taste so that the soup and marinade will have a sweet taste.

Salt

Sodium chloride is a kind of small crystallized salt particles. With a salty flavor, can detoxification cool blood, moistening dry stop oxygen. Salt is used in hot pots to set the flavor and flavor the freshness of the pot, and to remove grease and deodorize the pot.

Icing sugar

Icing sugar is a replica of sucrose, which is crystallized and has a sweet taste. It benefits the qi and moistens the dryness, and clears the heat. In the simmering hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, with the role of alleviating the stimulation of spicy flavor.

Material wine

Material wine is glutinous rice as the main raw material brewed, with a soft wine flavor and special aroma. The main role of the wine in the hot pot soup brine is to increase the aroma. The main role of the wine in the hot pot soup brine is to increase the aroma, color, deodorization, in addition to the odor,

Monosodium glutamate

Monosodium glutamate is made from soybeans, wheat, soybeans, wheat. Wheat. Kelp and other protein-containing substances extracted, delicious flavor, in the hot pot to promote freshness and help aroma. It is also used to enhance the flavor of the food.

Chicken essence

Chicken essence is more widely used in recent years, the power of fresh products, chicken and eggs and sodium glutamate refined, chicken essence of the fresh flavor from animal and plant protein decomposition of amino acids. The role of chicken essence is to increase the freshness and flavor.

Pepper

Pepper. Pungent and warm with a strong aromatic odor, with warming and dispersal of cold, stomach and the effect of gas. In the clear soup hot pot used to remove fishy pressure shame. Increase the aroma and flavor.