Hot pot seasoning: In winter, it is very important to eat hot pot with seasoning besides fresh meat and vegetables.

homemade "hot pot seasoning" not only suits your own taste, but also can find fun in the "seasoning"!

(1) Authentic Sichuan ingredients:

Sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, then the fried red oil Sichuan hot sauce, soy sauce, sugar, vinegar, monosodium glutamate, minced onion and ginger and sesame oil are added to form a thin paste.

This seasoning is rich in Sichuan spicy flavor, and is suitable for many main ingredients such as vermicelli, tofu and vegetarian dishes.

(2) Oyster sauce:

Put vegetable oil in the pot, add garlic paste and stir-fry until fragrant, then add oyster sauce and stir-fry thoroughly, then add a little cooking wine, sugar, monosodium glutamate and pepper and mix well.

this kind of seasoning is suitable for people who don't eat spicy food, and it is suitable for dipping mutton, beef, live shrimp, clams and mussels.

(3) Garlic paste with red oil:

Stir-fry Sichuan Chili sauce with red oil, add a little sugar, soy sauce, vinegar, monosodium glutamate and raw garlic paste and mix.

This seasoning is spicy and fragrant, which is suitable for many people's tastes. It is suitable for fish, loin, gizzard, sliced chicken, vermicelli, Chinese cabbage, spinach, tofu and other main ingredients.

(4) Odd ingredients:

Chili sauce with red oil, minced onion and ginger, sugar, vinegar, soy sauce, pepper powder, monosodium glutamate, etc.

method: firstly, finely chop the red pepper, add vegetable oil into the pot and heat it to 91%, then add the fine pepper and stir-fry it thoroughly, pour it into a bowl, and then add other ingredients and mix it into a paste.

this kind of seasoning is mainly spicy, and it has many flavors, so it is suitable for all kinds of meat and vegetable dishes.

(5) Sufu juice:

First, crush the red Sufu, add a little cold boiled water and mix it into a thin paste, then drain the dregs with clean gauze, put it in a pot and boil it, add a little sugar, monosodium glutamate, white wine and salt and mix well.

this seasoning is suitable for main ingredients such as fish and shrimp.

(6) Sesame sauce:

Sesame sauce (or peanut butter) is mixed with cold boiled water to form a thick paste, and a little sugar, salt, soy sauce, pepper, monosodium glutamate, scallion, coriander powder and sesame oil are added and mixed.

This seasoning is suitable for clams, fish fillets, loin slices and all kinds of seafood.

(7) Ginger juice material:

Peel ginger and cut it into powder, add vinegar, soft sugar, soy sauce, salt and monosodium glutamate, then add cold boiled water and mix well.

this seasoning is suitable for fish, shrimp, razor clam, conch, scale and so on.

(8) sesame oil:

Add a small amount of cold boiled water to soy sauce and mix with sugar, monosodium glutamate and sesame oil.

this material is suitable for all kinds of hot pot.

Sichuan-style beef hotpot

Raw materials

* Red oil pot bottom: 2 sections of scallion, 1 piece of ginger, 15 cloves of garlic, a large amount of dried red pepper, 11g of lobster sauce, 11g of pepper, 2 pieces of star anise, 1 piece of cinnamon, 1 small handful of fennel, 3 pieces of fragrant leaves and 4 pieces of Amomum tsao-ko.

* Bone soup: 811g of tube bone, 1 piece of ginger and about 21 pieces of pepper.

* Rinsing materials (processed in sequence): thousands of pieces, tofu, crab roe, black fungus, Flammulina velutipes, flower mushrooms, chrysanthemum morifolium, baby cabbage, potatoes, fat mutton slices and sweet potato vermicelli.

* dipping sauce: 8 cloves of garlic and 3 shallots.

Seasoning

* Red oil pot bottom: 151ML peanut oil, 3 tablespoons bean paste, 1111ML bone soup, salt and chicken essence.

* bone soup: salt.

* garlic pepper sauce: 1 tsp of homemade pepper sauce, 1 tsp of soy sauce, 1 tsp of vinegar and 2 tsp of sesame oil.

* red oil dip in sesame sauce: 2 tablespoons sesame sauce, 1 tablespoons soy sauce, 1 tsp vinegar, 1 tsp sesame oil and 1 tsp red oil.

Practice

* Bone soup

1: Put pig bones in a cold water pot, remove impurities after the water boils, and take out the bones.

2: put the pork bones into the pot, add warm water and sprinkle with pepper.

3: Put ginger slices in, bring to a boil over high fire and simmer for about 2 hours, and add salt when turning off the fire.

Try it quickly and make a Sichuan-style beef hotpot that belongs to you.

Sichuan style beef chafing dish is a common dish in the recipe of gourmet's chafing dish. The taste of Sichuan style beef chafing dish belongs to red oil flavor, and the practice belongs to chafing dish. But how to make Sichuan style beef chafing dish is the best, mainly depends on your own taste and habits, and you can make this Sichuan style beef chafing dish according to your feelings ~ ~

* Red oil pot bottom

1: Cut the green onion, slice the ginger, pat the garlic loose and dry red.

2: Heat the oil in the pan, saute 1/2 amount of onion, ginger and garlic until they are golden brown, and then take them out.

3: add the bean paste and pepper to stir-fry until fragrant, then add the dried red pepper to stir-fry the red oil, and then take it out.

4: Continue to add onion, ginger, garlic, whole dried red pepper and fermented soybean, and then add all the spices.

5: stir-fry for a while, and stir-fry the fragrance.

6: pour in bone soup, add salt and chicken essence and cook for about 11 minutes.

* Dip in juice

1: garlic is pressed with garlic pressing pliers.

2: cut shallots.

3: put the minced garlic into a small bowl, and add the seasoning of garlic, pepper and hemp dipping juice in turn.

4: put the minced garlic into a small bowl, add the seasoning dipped in sesame sauce and red oil in turn, and sprinkle with chopped green onion.

Experience and feelings

* It's best to choose tube bone as the bone of big bone soup. Although there is much meat in the straight row, it is less oily, and the stewed soup is not so strong and fragrant.

* Note that the bones should be put into the pot with cold water, so that more blood can be removed from the meat. Otherwise, the bone will shrink quickly when it meets boiling water, locking up blood! This is mother's wisdom! Put the soup salt last, or the meat will be firewood!

* The amount of dried red pepper and Chinese prickly ash at the bottom of red oil pot can be added according to your own taste. Birds add a large amount, which is too spicy, hehe! The taste is quite awesome!

* Every step of frying the bottom of the pot with red oil must be done properly, otherwise the bottom of the pot will not smell strong! In particular, the addition of bone soup is very important. If not, you have to add water, but the taste will definitely be greatly reduced.

come on. . . There is no denying that Sichuan spicy hotpot is really delicious. . . Wow. . . Oh, my god ! It's so spicy . .