If you like to eat hot pot this winter, do you want to make your own hot pot to please your taste buds? Then study together and make your own DIY delicious. Homemade hot pot can not only configure the bottom material of hot pot according to your own needs, but also make the taste as rich as possible. In addition, the hot pot base made by ourselves is healthier and more delicious.

As we all know, delicious hot pot is inseparable from delicious hot soup base, and people's eating habits vary from region to region. The soup base of hot pot is also different, with heavy taste and light taste. The rich ones are represented by spicy red soup, and the light ones are mainly nourishing hot pots.

Composition: 1. Basic categories: rapeseed oil, animal oil (butter is generally used in hot pot restaurants), green onions and garlic.

2. Seasoning: high-alcohol liquor, salt, monosodium glutamate, bean paste, rock sugar and fermented grains.

3. Spices: dried pepper, pepper, cardamom, Amomum tsaoko, clove, long pepper, Amomum tsaoko, star anise, cinnamon, cumin, geranium, licorice, white pepper, Amomum villosum, Alpinia officinarum and rhizome of Kaempferol.

Step: 1. Boil the pepper in boiling water for 2 minutes, take it out and chop it up.

2. A small amount of pepper is soaked in warm water, and other spices are soaked in warm water.

3. Heat rapeseed oil in an iron pan, and then add animal oil. You can buy it in the butter market. I used to buy it often. Once I accidentally used sheep oil, and the aftertaste of hot pot was lingering for a long time, so I used sheep oil from then on. Sheep come from the northwest. Every winter, my father will bring me 2-3 heads from the northwest, and I carefully leave the sheep fat on the sheep. Melt the sheep oil in the pot and cook it with white wine to remove the fishy smell.

4. Stir-fry onions, ginger slices and garlic until they are dry. You can fish them out, but don't fish them out. I won't hook them up.

5. Drain the spices, put them in the pot and stir fry slowly until the steam is dry and the fragrance is overflowing.

6. Drain the pepper, stir-fry it slowly in the pot, then stir-fry the bean paste in the pot until red oil is produced, and stir-fry the chopped pepper in the pot.

7. Stir fry until the Chili oil is bright and dark, and add rock sugar and chicken essence to taste. There is no need to put salt in the frying process, because the bean paste is very salty.

8. When the bottom material is ready, add the broth, even without boiling water. After mixing, season with salt and add mashed potatoes. If the spicy or chili flavor is not enough, you can add dried chili or leftover chopped chili and dried chili.

9. It's okay.

This kind of fried hot pot bottom material is well received by family members, and close friends occasionally give thumbs up. The dosage of each spice should not be too much, because many spices can also be used as medicine and have medicinal properties. Except Zanthoxylum bungeanum and capsicum, 2-3 slices of each kind is enough, octagonal weight, one slice is enough, cumin is thick and has obvious fragrance, and one handful is enough.

Winter is coming, in addition to the traditional pot bottom making, it is also a good choice to adopt some special methods.

For example, the bottom of mutton pot is made by Vietnamese method-mutton is washed and cut into pieces, and fried in oil until golden brown. Mutton cut into pieces can be cooked for a long time. It is a standard Vietnamese practice to put some Vietnamese curry at the bottom of the pot, which not only removes the fishy smell. In addition, it tastes better to mix all kinds of hot pot seasonings with fish sauce. In addition, when cooking the bottom of the fish soup pot, there is a trick to stew the soup white. Blanch the fish with boiling water after frying, so that the soup is rich and delicious. If you add a spoonful of lard when cooking, it will be more fragrant and delicious!