Sichuan hot pot is famous for its spicy and delicious flavor. It comes from the people and sublimates into temples. Whether vendors, servants, senior officials, scholars, businessmen, farmers, gentlemen and blond women, their consumer groups cover a wide range, and the per capita consumption times are beyond his reach. As a kind of food, hot pot has become a representative food in Sichuan and Chongqing.

Making method of Sichuan hot pot:

Ingredients: 3 tbsps of Sichuan bean paste, butter 1 00g, salad oil100g, dried pepper100g, 50g of pepper, 3 tbsps of sugar, rock sugar15g, ginger1slice and 6 cloves of garlic. 3 pieces of star anise, Kaempferia Kaempferia 1 piece, cinnamon 1 piece, 3 pieces of fragrant leaves, 3 pieces of clove, 2 teaspoons of monosodium glutamate 1 teaspoon of salt, 0//2 teaspoons of white pepper/kloc-0, and 2 tablespoons of light soy sauce.

Practice: 1. Pour salad oil into the pot, heat it, add dried pepper and pepper, stir-fry until fragrant, and take it out for later use. Pour the sugar into the oil pan and stir-fry over low heat, then add the onion, ginger and minced garlic.

2. Stir-fry the onion and garlic until the color is slightly yellow, add all seasonings and stir-fry, then pour in Sichuan bean paste and stir-fry. At this time, pour in white wine, soy sauce and butter.

3. Finally, pour the whole pot of sparerib soup, add rock sugar, and then pour the previously fried peppers and peppers back into the pot to become the bottom material of the hot pot.

Tip: 1. Butter is not butter for making western pastry, but butter made from beef fat, which is used to enhance the flavor of Sichuan spicy hot pot.

2. all kinds of spices used in hot pot can be bought in grocery stores or Chinese medicine shops.

In the preparation of ingredients, it can best represent the typical character of Sichuan spicy. Authentic beef omasum hotpot is famous for its heavy oil. Traditional soup base is made of spicy douban, Yongchuan douchi, Ganzi butter and Hanyuan pepper. First, put the butter in the pot with high fire, chop up the watercress, pour it in, and stir-fry the pepper until it is red and oily. Then, add beef soup, add fermented bean paste, broken rock sugar, ginger, Sichuan salt, fermented grains and pepper, and cook.

In addition, beer flavor, sauerkraut flavor and seafood flavor, different hot pot varieties have different hot pot soups and different seasonings, and the number can reach more than 30 kinds. In addition, there are many sauces attached to Chongqing hot pot, such as sesame oil, oyster sauce, cooked vegetable oil, soup and monosodium glutamate, garlic paste, egg white and so on. Dipping the scalded vegetables into it will not only harmonize the taste, but also reduce the fire and produce fluid.

The above content comes from Baidu Encyclopedia, I hope it will help you a little.