Chuanchuanxiang is another form of hot pot, which originated in Chengdu, Sichuan [1]. It is not only one of the traditional snacks with Sichuan characteristics, but also the most popular embodiment of grassroots cuisine. The origin of the name "Chuanchuanxiang" is because it is a snack that skewers all kinds of dishes with bamboo sticks and puts them in a hot pot to rinse and eat. Chuanchuanxiang is spread all over many cities in China with its unique charm and distinctive features. To a certain extent, chuanchuanxiang has become one of the representatives of Sichuan style.

Cuisine practice

Exercise 1

Food preparation

25g chafing dish base, 500g broth, 20g rice wine, 25g sugar, 5g monosodium glutamate, soy sauce 100g, 25g pepper, 50g dried pepper and a little sesame oil. 5 slices of dried tangerine peel, star anise, cinnamon, tsaoko, clove, ginger, 6 cloves of garlic and 250g of butter.

Production steps

1. Heat butter in a wok, add 15g Zanthoxylum bungeanum, 25g dried capsicum, ginger and garlic, stir-fry until fragrant, then add hot pot seasoning and rice wine to stir-fry slightly.

2. Put the remaining materials and broth into a wok to boil, and then cook your favorite food and eat it with hot pot dishes.

Exercise 2

Food preparation

300g watercress (this is the main raw material), 200g butter, 0/00g rapeseed oil/kloc, 0/50g dried red pepper/kloc (cut into small pieces of about 2cm); 50 grams of pepper, 3 tablespoons of sugar; Dried ginger (sliced) 1 50g, garlic cloves1cloves; 250g onion (two and a half inches long); A bag of spices (fennel, star anise, kaempferia, etc. ) 150g； Appropriate amount of salt (see the salinity of the watercress you bought, because the watercress produced by some manufacturers is too salty); A tablespoon of chicken essence

Production steps

1. Put the vegetable oil in the hot pot, and then put the butter when the vegetable oil is cooked. After the butter melts (turn off the fire), remove the dried pepper and pepper from the oil for later use;

2. Stir-fry the sugar in the oil pan over low heat. When the sugar melts and bubbles (note that the melted sugar begins to float on the oil, and the sugar bubbles are golden yellow. If they turn dark red or black, they will be fried). Immediately stir-fry ginger, onion, garlic and aniseed, and then stir-fry Pixian watercress.

3. Open a big fire, pour in bone soup, add salt (based on the salinity of the soup, which is slightly heavier than the usual cooking taste) and chicken essence. After the soup is boiled, add the oiled dried pepper and pepper and simmer for 10 minute, then you can eat the food according to your own preferences.

According to this ratio, you can fry more seasoning, and you can add ingredients to the soup every time the taste is insufficient (if you like spicy food, you can also add some unpolished dried pepper segments and new pepper particles directly to the spicy food).