Jiugong grid is divided into central grid, cross grid and quadrilateral grid. The middle compartment has relatively strong firepower and the highest oil temperature, which is not suitable for cooking for a long time. Suitable for scalding hairy belly, goose intestines, tenderloin slices and fat beef. You can also put the shallots in the middle compartment and cook them, so that you can eat the fresh and tender taste of the ingredients. The one with moderate firepower and moderate oil temperature is a cross grid, which is suitable for those ingredients that need to be cooked for a long time, such as all kinds of meatballs, slippery meat and old meat slices.
Fang Gezi, which has the least firepower, is suitable for slow cooking, such as brain flower, fat sausage and duck blood. Let the taste of hot pot slowly boil into the ingredients. The seemingly simple Jiugongge Chongqing Hot Pot hides the culinary wisdom of the working people according to local conditions.
The origin of Chongqing Jiugongge hot pot;
Jiugongge hot pot was originally invented for the convenience of bookkeeping. In the past, at Chaotianmen Wharf, some clever vendors divided a hot pot into nine compartments for different diners to eat. A square table, surrounded by different customers, each with two squares. After ordering, rinse in your own grid, and then calculate the money according to the grid. In this way, not only the cost of vendors is reduced, but also the business is bigger, and customers eat healthily and cheaply, so Jiugongge hot pot is gradually spread.
Today, we seldom eat hot pot together, but Jiugongge hot pot still has its place. It is found that Jiugongge hot pot can separate meat from vegetables and fix food in one place at the same time.