Ingredients of broth hot pot:

Ingredients: boy bones 700g seafood mushrooms 200g mushrooms 200g fish tofu100g meatballs100g bitter chrysanthemum100g chrysanthemum 200g bean skin100g new prawns 400g fairy tofu 200g sausage 200g tofu/kloc-200g arrowhead.

Explanatory steps of broth hotpot:

1. Soak the bone in clean water for half an hour to remove blood.

2. Put it in a pot, add water to boil, and remove blood foam.

3. Pour the prepared onion ginger and dried red pepper into the ribs, cover them, press the cooking button and cook for half an hour, then switch to the heat preservation button and keep the temperature for one hour.

4. Soak Lycium barbarum in warm water for ten minutes to remove fine sand.

I put the stem of mushroom in the soup to refresh myself.

6. The bones are cooked enough to be easily inserted with chopsticks.

7. Season with salt. Because I have hot pot bottom material, as long as the soup is delicious, I didn't put too much seasoning.

8. Wash all mushrooms for later use.

9. Wash Chrysanthemum morifolium and Chrysanthemum morifolium for later use.

10. Cross knives for fish tofu, tribute pills and sausages. Do not cut them.

1 1. Cut the tofu in half.

12. Shrimp whiskers have been removed from new prawns.

13. Cut the tofu skin into long strips and wash the fairy tofu with water.

14. Put the big bones at the bottom and put all the materials away.

15. Pour in the soup stock with good taste, add medlar for decoration, cover and boil, and you can eat.

Ingredients: 2000g of dried chili festival, 400g of Pixian watercress, 200g of ginger, 500g of garlic, 400g of pepper, 60g of star anise, 20g of fennel, 50g of cinnamon, 30g of Amomum tsaoko, 20g of fragrant leaves, 0/0g of clove/kloc and 5g of long pepper.

Method:

1 Put the dried chili into a boiling water pot, soak it once, drain it, and put it into a blender to grind (or mash it with clam shells) to make Ciba chili; Pixian watercress chopped (or chopped); Ginger is broken; Pulverizing Illicium verum and Cinnamomum cassia; Grass is decisive; When the vegetable oil is cooked, let it cool.

2 Put a large wok on fire, add cooked vegetable oil and lard to heat it, add ginger and garlic to saute until fragrant, add Zanthoxylum and Pixian bean paste, turn to low heat and stir fry with a spatula for about 1.5 hours until the steam is almost dry, then add star anise, fennel, cinnamon, tsaoko and fennel.

Precautions:

The base material of 1 is mainly Bazin pepper, and the amount of Pixian watercress should be less than 20% of dry pepper. If there are too many watercress in Pixian county, it is easy to stick to the pot and burn when frying, which makes the color of oil and soup darker and bitter.

Adding melted lard can increase the flavor of fat, but the dosage should not be too much.

When frying the bottom material, you must use a small fire and the fire surface should be wide, and the oil temperature should be kept at about 30% heat. If the oil temperature is too high due to excessive firepower, the pot can be fried from the fire, and then fried on the fire after the oil temperature is lowered.

When cooking, you must constantly shovel the bottom of the pot with a spatula to avoid the material sticking to the pot. After the spices are put into the pot, they will be fried.

Zanthoxylum bungeanum contains a lot of volatile oil components, because its hemp taste and fragrance are easy to volatilize after heating, so Zanthoxylum bungeanum should be put into the oil pan at last, and it is not advisable to fry for a long time, and stir well is the degree.

The purpose of covering fire and stewing is to use the waste heat of the bottom material to dissolve part of the fragrance of spices and part of the hemp fragrance of pepper into the oil.

7 The color of the substrate is reddish brown. If the color is too dark (black and red), it may be caused by excessive firepower or uneven shovel movement, and its taste is slightly bitter; Too light color (yellow-red) means that the frying time is not enough (the red pigment of pepper is not completely dissolved in oil), and the taste is dry but not fragrant.

It is best to use the fried base material after 1~2 days, and its color, spicy and fragrant are fully dissolved.

Boil soup

Put pig bonzi bone, ox bonzi bone (completely broken), old hen and old duck into a stainless steel barrel, add clear water, add ginger slices and onion knots, pour cooking wine, boil over high fire, skim off the floating foam, turn to low heat, cover and keep it slightly boiling for about 1 hour, and take soup. Note: When boiling soup, you need to use a small fire, so that the soup is clear and not turbid, and the bottom of the red soup hot pot made of it will not be too thick and sour.

Mixed pot bottom

Make the basic base material and refined butter into a mixture according to the ratio of 4: 1, then put 60% of the mixture and 40% of the broth into a stainless steel barrel, add the chopped pepper, cover the lid and cook for about 1~2 hours, add the refined salt, monosodium glutamate, chicken essence, crystal sugar and fermented glutinous rice juice, remove the residue with a fine colander and scoop it into a hot pot basin. You can burn the raw materials when you order the table.

After the mixture and broth are boiled for a long time, butter and vegetable oil are fully blended to produce a compound flavor with spices, and the spicy taste of pepper and the hemp taste of pepper in the basic base material can also be fully dissolved into the soup. Rock sugar and mash can also be added directly to the bottom of the pot before serving. You can also add a little chicken oil to the mixture to make it more fragrant.

First, the production method of Chongqing hot pot red soup, avoiding the use of spoiled raw materials with odor.

Rotten raw materials are easy to get sick after eating. Rotten raw materials have peculiar smell and strange taste, which will have a great impact on soup and marinade, thus destroying the fresh, pure, spicy and fragrant flavor of marinade.

Second, the production method of Chongqing hot pot red soup to avoid using too much green food.

Too much green food will emit a lot of green pigments in the soup brine, which will make the color of the hot pot soup brine black and seriously affect the color, aroma and taste.

Third, the production method of Chongqing hot pot red soup avoids using raw materials made of special fire powder.

Special powder for fire is also called "special powder for burning". It belongs to industrial chemical raw materials and has strong corrosiveness. The food made from it has high water absorption and achieves the purpose of expansion. It looks translucent and gives a good impression. Once absorbed by the human body, it has a strong stimulating effect on the mouth and stomach. It seriously endangers human health. At the same time, the raw materials made of this kind of wool have great thermal shrinkage after ironing, which often leads to crispness and chewiness, which greatly affects the taste. Foods with a lot of special powder will produce a lot of bubbles in the marinade, which will seriously affect the appearance, be unhealthy and damage the taste.

Fourth, the production method of Chongqing hot pot red soup, avoid putting soy sauce in the soup brine.

The color of hot pot mainly comes from the red pigment of pepper. When frying, the oil dissolves in the soup brine, forming a bright red luster of oil-water blending. Soy sauce is made by adding sugar color in the brewing process. If you put it in hot pot, it will not only improve the color, but also turn black, because soy sauce is made of soybeans, which will produce a lot of sour taste and make the taste worse.

Fifth, the method of making Chongqing hot pot red soup to avoid the turbidity of hot pot soup.

The turbidity of hot pot soup seriously affects the temperature of scalded raw materials, making them fail to meet the texture requirements, affecting the absorption of raw materials, and easily making raw materials stick to the bottom of the pot, causing pot paste and affecting the taste.

The main reason of turbid soup;

1, too much starch;

2. Adding more clear soup will increase water;

3. Too many dishes;

Solution: Remove half of the soup and add half of the red oil.

Sixth, the production method of Chongqing hot pot red soup to avoid too many disposable raw materials.

Too much disposable raw materials make the raw materials squeezed, which causes crushing and melting, sticking to the bottom of the pot and affecting the taste. But also makes it difficult for diners to distinguish dishes when eating. It also makes some raw materials cooked in the pot affect the texture, which is inconsistent with the old and tender, and the taste is not effective.

Seven, Chongqing hot pot red soup production method, avoid starch.

Whether it is red soup, clear soup or medicine soup pot, starch or more advanced dishes are needed. Like potatoes.