* Detailed formula:
6 kg of bones, 80 kg of clean water, 200 g of green onion, old duck 1 kg, old hen 1 kg, ginger120g, 20 g of cooking wine, and 0/2g of white pepper/kloc-0.
* production process:
(1) Cut the barrel bone, green onion, old duck and old hen into pieces, and slice ginger for later use.
(2) Pour a proper amount of water into the pot, pour cold water into the barrel bones, put the old hen and old duck into the onion and ginger slices, boil them with slow fire, skim off the floating foam, remove them and drain them for later use. Cold water can seep out the internal blood, avoiding the situation of putting boiled water again, which may easily lead to the rapid contraction of the epidermis and the internal blood cannot be discharged.
(3) Take a large soup pot, pour clean water, add ginger slices, green onions, bone tubes, old ducks and old hens, bring to a boil with high fire, and turn to low heat for half an hour to see if the soup is thick and white. When it is thick and white, add cooking wine and white pepper to taste.
(4) When serving, take a special pot for hot pot and pour in proper amount of broth, medlar, red dates, mushrooms, etc. Serve.
When cooking broth, it is not advisable to add water, especially cold water, halfway, which will easily lead to protein solidification and clear color.
Er: Shuan Guo beef omasum hotpot
* Detailed formula:
300g of butter, 300g of Pixian bean paste, 30g of rapeseed oil 1 kg, 30g of crystal sugar, 40g of garlic seed, 60g of green onion, 0g of fermented grains100g, 50g of dried pepper segments and 20g of ginger.
* Spices: 20 grams of star anise, 60 grams of cinnamon, 60 grams of fragrant leaves, 6 grams of Amomum tsaoko, 4 grams of Arnebia euchroma, 2 grams of clove, 2 grams of vanilla, and 0/0 gram of kaempferia kaempferia/kloc.
* production process:
(1) First, put the perfume in clean water and rinse off the impurities. Then take it out and drain it, and put it in the oven to bake out steam. Baking can stimulate the fragrance of spices, and finally sprinkle with appropriate amount of white wine and mix well, marinate for ten minutes, and put it into a blender to make powder. Remove peculiar smell and neutralize the fragrance in spices.
(2) Pour the butter into the pot and stir the rapeseed oil until the butter melts and the oil temperature is 30% hot. Pour in garlic seeds, onion and ginger, fry until brown, and take out.
(3) Continue to add Pixian bean paste into the pot and stir with low fire until red oil is produced. Bean paste is easy to paste, so when cooking, you need to stir it into the bottom pot, pour in the rock sugar, stir until the rock sugar melts, add dried Chili, fermented grains and spice powder, and stir for five minutes. When spice powder is put into the pot, the temperature should not be too high, so as to avoid burning due to too high temperature and affect the overall effect.
(4) Add 10 kg of broth, salt and chicken essence to taste when serving.
Three: Chicken soup hotpot
* Detailed formula:
2 native chickens, 60g scallops, 60g golden hooks, Lycium barbarum 10g, red dates 10g, 20g shallots, 40g ginger, salt and chicken essence, and 50kg clear water.
* production process:
(1) Cut the local chicken into pieces and put it in clean water to wash the blood and impurities.
(2) Pour a proper amount of water into the pot, add the chicken in cold water, add the onion and ginger slices and cook them until they are immature. Skim off the foam. Take out the chicken pieces and rinse them with clear water.
(3) Pour 50 kg of water into the pot, add chicken pieces, add scallops, golden hooks, ginger and onions, and turn to low heat for one hour after the fire is boiled. Then pour in Lycium barbarum, continue to cook red dates for 20 minutes, and finally add salt and chicken essence to taste.
Four: tianmashan Ji Hotpot
* Detailed formula:
Pheasant 1 bird, Polygonum Multiflori Radix 50g, Onion 10g, Gastrodia elata 10g, Ginseng 25g, Zanthoxylum bungeanum 10g, Ginger 10g, broth 15kg, salt, chicken essence, and seasoning.
* production process:
(1) Cut pheasant into pieces, and wash Polygonum Multiflori Radix, Rhizoma Gastrodiae and Ginseng Radix with clear water.
(2) Add water to the pot, add chicken nuggets, ginger and onions in cold water, boil the cooking wine, and then skim off the floating foam. Remove and rinse.
(3) Take a large soup pot, pour the soup stock, pheasant, Polygonum Multiflori Radix, onion, ginseng slice, gastrodia tuber slice, prickly ash granule, ginger and cooking wine into the pot, boil it with high fire and stew it with low fire for one hour. Finally, add salt and season with chicken essence.
Five: delicious tomato soup hot pot
* Detailed formula:
6 tomatoes, 400g Korean hot sauce, 40kg stock, garlic 100g, ginger 20g, onion 40g, butter 100g, onion 100g, salt and chicken essence.
* production process:
(1) Take five tomatoes, peel them and cut them into pieces, put them into a juicer to make juice, and cut the other one into pieces.
(2) Chop garlic, ginger, onion and onion.
(3) Add butter into the pot and stir until it melts, then add minced garlic, Jiang Mo, chopped green onion and chopped onion and stir-fry until fragrant, and then add Korean hot sauce and stir-fry until it boils and bubbles. Then pour in tomato juice and stir well.
(4) After stirring in the pot until it boils, pour in the stock, turn to low heat and cook for half an hour, then add tomato slices, salt and chicken essence to taste.