Haidilao hot pot bottom material Haidilao hot pot bottom material formula Haidilao hot pot bottom material formula slag-free bottom material: formula butter 20 kg, rapeseed oil 50 kg, chicken oil 10 kg, bean paste 10 kg, lobster sauce 2. 5 kg, 2.5 kg of rock sugar, shredded ginger 15 kg, 3 kg of high-alcohol liquor, and 5 bottles of mash juice. Garlic paste 10 kg, pickled pepper 10 kg (boiled and chopped), aniseed 1 kg, pepper (soaked in water), 2 packets of Xiaomi spicy, 0.5 fennel, 0.2 chopped licorice, 0.2 cinnamon, 0.2 clove, 0.5 nutmeg and 0.5 cinnamon.

The specific modulation method of red soup is:

First put the wok on high fire, add butter and heat it to 80%, then add a catty of onion and coriander, remove the smell and take it out;

Add 70% hot watercress and millet spicy into rapeseed oil and chicken oil, then dry it, add ginger, onion, garlic, lobster sauce and pepper, stir-fry until fragrant red, then marinate the dried pepper with low fire and add spices;

Stir-fried, boiled with mash and rock sugar. When the soup is thick and spicy, it can be used in hot pot.

Liquor is used to cool down, so as not to fry the bottom material. After frying, it will be stuffy for one night, and the oil will be drained the next day. Boil the impurities in water and use broth.

When preparing red soup, we should also pay attention to the following two points: First, the soup surface is mixed with oil, and it must be skimmed. The method is: dip the spoon back gently, let the floating foam stick to the spoon back, and then take it out to avoid skimming; The second is to taste the taste halfway. If the salty taste is not enough, add salt as appropriate; If the spicy taste is not strong, add some watercress, pepper and pepper. If it is too spicy or salty, add rock sugar or light soup. After supplementary seasoning, the taste of hot pot will meet the requirements of consumers and highlight the flavor of authentic Chongqing hot pot.