Stir-fry half of the chafing dish with water, and then put the remaining garlic, onion, ginger and garlic seedlings down to boil.
After boiling, put the other half of the hot pot bottom material into the pot and put a little butter to make it taste better.
Extended data:
The raw materials for making hot pot are butter, clear oil, lard, chicken oil, onion, ginger, garlic, lobster sauce, rock sugar, various spices, bean paste and pickled peppers. There are many ways to make hot pot bottom materials online, and the methods are similar, but the weight requirements of each material need to be controlled.
The key to the taste of hot pot bottom material lies in the selection of materials, the proportion of spices and the mastery of heat. For example, if you choose low-priced butter, the bottom material of the fried hot pot will taste very different. This taste is not fragrant, it has all kinds of strange smells, and it is easy to bubble when washing vegetables. If the proportion of spices is not good, it will affect the taste of hot pot and the flavor is wrong. If the cooking temperature of the hot pot bottom material is not well controlled, the fragrance of the hot pot bottom material will be bad and will not be easily emitted.
References:
Hot pot bottom material-Baidu encyclopedia