Ingredients: onion, ginger, cooking wine, soy sauce, seafood soy sauce, pepper, coriander powder, vegetables (according to personal preference)

Practice: clean the whole chicken, chop it into small pieces, wash the blood and put it into the pot, add the onion and ginger slices, add cooking wine, pepper and water to boil, skim the floating foam and cook the chicken with low fire, and keep the chicken soup salt-free. Pour the meat and chicken soup into the electric hot pot. If there is less chicken soup, add a little boiling water. After boiling again, you can start dipping in the sauce and enjoy it.

Dip: According to personal taste, pour soy sauce, seafood sauce, Chili oil, sesame oil and coriander powder into a bowl, add a spoonful of chicken soup to dilute, and the delicious and fragrant dip will be ready.

1. Red soup is a typical Chongqing hotpot soup. This soup has a wide range of uses, and it is used in most varieties of hot pot in Chongqing. Its characteristics are: rich taste, thick juice, spicy and palatable, fresh and sweet.

2. There are many recipes and making methods of red soup, each with its own characteristics. There are three well-known and recognized formulas and modulation methods to choose from. Formula 1: clear soup 1500g, butter 250g. Douban 150g, Douchi 100g, rock sugar 15g, Chili Festival 50g, Jiang Mo 50g, Zanthoxylum bungeanum 10g, refined salt 15g, cooking wine 30g, and mash juice 100g. 25g of dried chili, 50g of Jiang Mo, 20g of refined salt10g, 20g of cooking wine and 50g of fermented glutinous rice juice150g. Formula 3: 2000g chicken soup, 250g butter, 200g bean paste, 50g lobster sauce, 50g rock sugar, 0/00g ginger/kloc and 200g garlic. Although 100g fermented glutinous rice juice, 100g vegetable oil and more than 200g sesame oil have different seasonings, they are basically authentic Chongqing hot pot red soup.

3. The specific method of making red soup is: first put the wok on high fire and add oil (butter or vegetable oil, etc.). ) heat, then add watercress and ginger slices (mashed with ginger) and stir-fry fermented soybeans to make them fragrant red, then add soup and boil them with cooking wine, fermented wine juice, pepper, pepper, salt and rock sugar.