(1) Red soup is the typical basic soup of Chongqing hot pot. This soup is versatile and is used in most varieties of Chongqing hot pot. Its characteristics are: rich taste, thick juice, spicy and delicious, fresh and sweet aftertaste. There are many recipes and preparation methods for red soup, each with its own characteristics. The following introduces three well-known and widely recognized formulas and preparation methods for selection.

Recipe 1:

1500 grams of clear soup and 250 grams of butter. 150g watercress, 100g tempeh, 15g rock sugar, 50g pepper section, 50g minced ginger, 10g pepper, 15g refined salt, 30g cooking wine, 100g fermented glutinous rice juice

Recipe 2:

1500g beef soup, 200g butter, 125g watercress, 45g tempeh, 25g rock sugar, 25g dried chili pepper, 50g minced ginger, 10g refined salt, 25g cooking wine, 150g glutinous rice juice

Recipe 3:

2000g chicken broth, 250g butter, 200g bean paste, 50g tempeh, 50g rock sugar, 100g ginger, 200g garlic, 25g dried red pepper , 25 grams of pepper, 10 grams of refined salt, 100 grams of cooking wine, 100 grams of fermented glutinous rice juice, 100 grams of vegetable oil, 200 grams of sesame oil

Although the seasonings used in the above three recipes are different, they are basically the same after they are made. It is the taste of authentic Chongqing hot pot red soup.

The specific preparation method of red soup is:

First put the wok on a high fire, add oil (butter or vegetable oil, etc.) to heat, add watercress and ginger slices ( (beat old ginger)) tempeh, stir-fry until fragrant and red, then add soup, boil and add cooking wine, fermented glutinous rice juice, chili, Sichuan peppercorns, salt, rock sugar, etc. until the soup is thick, fragrant and spicy. When it becomes sweet, you can scoop it into hot pot and use it.

When preparing red soup, you should pay attention to the following two points: First, the foam on the surface of the soup is mixed with the oil and must be skimmed off. The method is: dip it gently with the back of a spoon, let the foam stick to the back of the small spoon, and then remove it to avoid skimming off the oil. The second is to taste it halfway. If it is not salty enough, add salt as appropriate; if the spicy taste is not strong, add some watercress, pepper, and chili pepper; if it is too spicy or salty, add rock sugar or light soup. After supplementing the seasoning, the taste of the hot pot is more in line with the requirements of the eater, and the flavor of the authentic Chongqing hot pot is more highlighted.

The formula introduced above is suitable for hot pot restaurants and hot pot restaurants. The following simple recipe can be used by ordinary families:

1500g pork soup, 250g butter, 125g watercress, 30g sugar, 50g ginger, 10g pepper, 15g refined salt, 50g rice wine

This recipe is practical and simple, the aroma is slightly weaker, but the basic flavor is still strong.

(2) White soup, that is, clear soup stew, is also widely used, such as mandarin duck hot pot, clear soup hot pot, nourishing hot pot, etc. This soup is used, and it is also the basic soup of Chongqing hot pot. Its characteristics are: strong umami flavor, clear soup, suitable refreshing taste, not dry and not greasy, but the production process is relatively complicated. The recipe and preparation method are introduced below:

How to cook the clear soup of "clear soup hot pot"

The clear soup of clear soup hot pot is divided into two steps: hanging the soup and sweeping the soup.

(1) Soup

Ingredients (taking 2500 grams of meat and 2500 grams of vegetarian ingredients as an example):

1000 grams of chicken, 1000 pork bones grams, 1000 grams of pork ribs, 50 grams of ginger, 50 grams of cooking wine

1. Rinse the raw materials of the soup with clean water, then put it into the boiling water to "discharge", and then rinse with clean water net.

2. Put the raw materials into the pot, add 5000 grams of water, boil over high heat first, remove the foam, and then use low heat to bring out the umami flavor.

(2) Sweep the soup

Ingredients:

150 grams of chicken breast, 10 grams of salt, 4 grams of pepper, 200 grams of lean pork, 4 grams of MSG

Preparation: 1. Scoop out 500 grams of prepared fresh soup in advance and cool it. Then beat the chicken breast and lean pork into a velvet shape, and use 250 grams of fresh soup to dissolve the meat velvet.

2. Put the fresh soup on the fire and bring to a boil. Add salt and pepper. First pour the pork velvet into the soup and stir evenly with a ladle. When the meat velvet floats on the surface of the soup, move the pot to low heat. and keep it boiling slightly. After five minutes, use a slotted ladle to remove the meat floss. Bring the soup to a boil again. Add the chicken floss into the soup. Stir evenly with a ladle. When the chicken floss floats on the surface of the soup, move the pot to low heat. , keep it boiling slightly, squeeze the chicken down into a lump, and simmer it in the soup.

When serving, remove the chicken down and add MSG to serve