The old hotpot oil is the hotpot added oil that hotpot restaurants make in advance and reserve. Hotpot restaurants use old oil, on the one hand, to reduce costs, on the other hand, to increase the hotpot flavor. There is indeed a culture of using old hotpot oil in Chongqing. But since 2011, the Food Safety Inspection Bureau has announced that the use of old oil as a hotpot base has been stopped.

The raw materials for its production are: 150 kg of oil, 10 kg of bean curd, 2 kg of edamame, 0.5 kg of laogai, 1.5 kg of peppercorns, 7 kg of dried chili peppers, 1 bottle of cooking wine, 1 bottle of white wine, 2.5 kg of ginger, 2 kg of garlic, 3 kg of green onions, 0.5 kg of sesame seeds, 0.3 kg of cardamom, and 0.2 kg of cinnamon.

Refining method:

1, the stainless steel vat placed on the fire, under the oil;

2, after the oil is hot, under the garlic slices, ginger and scallion, fry dry flavor out of the pot and discard;

3, in the pot put the bean curd stir fry, and then add the other spices, and then put edamame, mash, processed patty cake, sea peppercorns;

4, the pot of material stir frying incense

5, simmering for about half an hour, you can turn off the fire to dry a little;

6, put the soup 5 to 6 hours to slag, then you can add the soup to spare.