First, spicy, multi-flavor coexistence. Second, pay attention to seasoning and be good at change. Third, pay attention to the use of soup and advocate nature. Fourth, the knife method is fine and flexible. Fifth, the selection of materials is extensive and unique. Six, eat and drink in one, do whatever you want the raw materials and spice properties of Chongqing hot pot.

Pi County Douban

Pixian watercress is brewed with broad beans, peppers and salt. It is a local specialty of Pixian County in Chengdu. Its color is bright and moist. Spicy; Pixian watercress is the most important seasoning in red soup hot pot, which can increase the umami flavor and fragrance when used in soup brine. Make the soup warm, spicy, thick, red and bright.

Fermented soybean

Douchi, brewed from soybeans, salt and spices, has mellow smell, yellow and black color, smooth oil, soft and loose seeds and fresh and sweet taste. Chongqing Yongchuan Douchi is the best. Douchi used in soup brine can increase the salty taste, and the taste is fresh and mellow.

Red pepper

Dried Chili peppers are pungent and warm, and can dispel cold and strengthen stomach. Their colors are bright red and spicy. There are many kinds of dried peppers, including big gold bars, two gold bars, five-leaf peppers, morning peppers, seven-star peppers, dahongpao, millet peppers and so on. Adding dried chili into pot soup (pot bottom) can remove fishy smell, relieve boredom, inhibit peculiar smell, and increase spicy taste and color.

Sichuan pepper

Zanthoxylum bungeanum, pungent, warm and hemp, can warm the middle and dispel cold, and has the function of dehumidification and pain relief. Shaanxi Zanthoxylum bungeanum is a variety of Zanthoxylum bungeanum; Sichuan Mao Wen Pepper. Qingxi pepper is even better. Zanthoxylum bungeanum is an important seasoning for hot pot. When used in soup brine, it can inhibit the fishy smell, eliminate the difference and enhance the freshness.

old ginger

Ginger tastes pungent and wet, contains volatile oil gingerol, and has a special spicy taste. Ginger is used in red soup and clear soup brine, which can effectively remove fishy smell and inhibit odor, and can enhance fragrance and taste.

garlic

Garlic is spicy and contains volatile oil and second-rate compounds. Garlic is mainly used for flavoring, enhancing fragrance, inhibiting fishy smell and removing peculiar smell.

Glutinous rice wine

Fermented wine is made of glutinous rice with soft particles and mellow wine juice. Sweet and delicious, thick but not miscellaneous, thick but not sticky. Adding fermented grains to the prepared hot pot soup (base material) can increase freshness, inhibit fishy smell and remove peculiar smell, so that the soup will have a sweet taste.

salt

The scientific name of salt is sodium chloride, which is a small crystalline particle. It tastes salty and can detoxify, cool blood, moisten dryness and stop oxygen. Salt plays a role in determining taste, seasoning, refreshing, relieving boredom and removing fishy smell in hot pot.

crystal sugar

Rock sugar makes the replica sucrose, sweet and flat, and easy to crystallize. Invigorate qi, moisten dryness and clear heat. When boiling hot pot soup brine, add rock sugar grams to make the soup mellow and sweet, which can relieve spicy stimulation.

Cooking wine

Cooking wine is made of glutinous rice as the main raw material, which has a soft taste and a special aroma. The main function of cooking wine in hot pot soup brine is to enhance fragrance. Improve color, remove fishy smell and peculiar smell,

monosodium glutamate

Monosodium glutamate is made from soybeans. Wheat. Extracted from kelp and other substances containing protein, it tastes delicious, and it can add fresh fragrance when put in hot pot. Flavor enhancement.

chicken essence

Chicken essence is a powerful fresh-keeping product that has been widely used in recent years. It is refined from eggs and sodium bran. The umami flavor of chicken essence comes from amino acids decomposed by protein. The role of chicken essence is to enhance the umami flavor and taste.

pepper

Pepper. The pungent temperate zone has a strong aromatic smell, which has the effects of warming the middle warmer, dispelling cold, invigorating the stomach and smoothing qi. Used to clear soup hot pot to remove fishy smell and inhibit odor. Enhance fragrance and taste.